I wanted cookies over the weekend. Something gooey, chocolately…The kind of cookie that needs a glass of milk to go along with it. I found perfection with these:
Browned Butter Chocolate Toffee Chip Oatmeal Cookies. It’s a mouthful, yes, but these cookies are SO good. Chock-full of mini chocolate chips, toffee chips and oats. And the browned butter and cinnamon give them a nice warmth.
I only half-jokingly said that these are like crack and I’ve eaten 10 by myself already.
Self-control, thy name is NOT Rachel.
Browned Butter Chocolate Toffee Chip Oatmeal Cookies
In a small saucepan (something light-colored/stainless steel) over medium heat, begin melting the butter. Whisking constantly, cook butter until bubbly, amber-colored and small brown bits appear on the bottom of the pan – about 10 minutes. Immediately remove from the heat, whisking for an additional 30 seconds or so. Set aside and let cool completely.
In a bowl, whisk the flour, salt, baking powder, oats and cinnamon. Set aside.
Once butter has cooled, add to a large bowl. Whisk in both sugars, stirring until smooth. Add in eggs and vanilla, whisking until smooth once again.
Slowly stir in dry ingredients, using your hands if necessary to bring dough together. If the dough is crumbly, add in the tablespoon of milk.
Fold in chocolate chips and toffee chips, distributing them evenly. Cover and refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper. Using a 2-Tbsp. cookie scoop, place the dough about 2 inches. Bake for 10-12 minutes, or until bottoms and edges are golden. Cool 5 minutes on the cookie sheets, then cool completely on a wire rack.