Grace Fasano, Brookfield CC Senior Day Women A7
½ cup old-fashioned oats
2 ¼ cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, at room temperature
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs (room temperature)
2 tsp. pure vanilla extract
1 bag toffee chips
1 ½ cups dark chocolate chips
Preheat convection oven to 325 degrees. Line two heavy baking sheets with parchment paper. Finely chop oats in food processor and transfer to medium bowl. Mix in the flour, baking powder, baking soda and salt. Set aside. Using an electric mixer, beat the butter and sugars together until fluffy. Beat in the eggs and vanilla. Slowly add the flour mixture and stir just until blended. Add the toffee chips and chocolate chips. Stir until blended. Drop 1 rounded teaspoon of dough onto sheet, spacing 1 inch apart. (Do not flatten dough.) Bake 11 minutes until golden brown. Cool the cookies on the baking sheet for 5 minutes. Transfer to cooling rack and cool completely. Cookies can be prepared the day before serving and stored in an airtight container.
