Recipe

Chocolate Striped Oatmeal Almond And Toffee Cookies Recipe

Add Step-by-Step Photos	Katrinamichelle / All my dishes 3 weeks, 2 days ago i found this recipe on a blog called bake and shake. these are ridiculously delicious cookies. as i've said before, my camera is broken, so i'm using the picture from the original blog post. that post can be found here: http://swankypanky.blogs.com... More Prep:10m Cook:15m Servings:10	Katrinamich
	chocolate toffee almonds oats

Does this look good? Yeah! / Nope

Fans

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Ingredients

1 1/2 cups rolled oats (not quick-cooking)

1 1/2 cups AP flour

1 teaspoon baking soda

1/2 pound (two sticks) just-softened butter

1/4 teaspoon kosher salt

1 cup packed brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 egg

1/2 cup sliced almonds

1 heaping cup of roughly chopped chocolate-covered toffee candy

Chocolate Drizzle

3/4 cup semi or bittersweet chocolate chips

1 teaspoon heavy cream

Directions

Preheat your oven to 350 degrees F. Cream together the butter and sugars with a stand/hand mixer until fluffy. Crack in the egg and add the salt, vanilla and almond extracts and mix just until combined. Add the flour, baking soda, mix until incorporated and then add the oats, almonds and chocolate-toffee pieces. You may need to switch to a wooden spoon if you're using a hand mixer. Fold in the oats, almonds and candy until distributed evenly throughout the dough, then scoop out balls of dough with a tablespoon measure, or an ice cream scoop for saucer-sized cookies. Plop on a parchment or Silpat lined sheet pan and bake until edges are golden brown and middles just set, anywhere (depending on size) from 10 to 17 minutes. Check after ten.

When the cookies are done, remove and cool (on the sheet) for five minutes, then transfer one by one, or just slide the sheet of parchment, cookies and all, onto a wire rack to continue cooling completely. If cookies crack or break apart, gently nudge them back together -- they'll crisp up and rejoin as they cool.

In a microwave safe cup or small bowl, melt the chocolate chips and cream, stirring every 20 seconds until smooth and "pipeable" -- you want to be able to drizzle or pipe the mixture over the cookies. Transfer to a parchment cone, small piping bag, or plastic sandwich bag with the corner chopped off -- make the point smaller than you think you should, as chocolate will ooze out with no reservations. With a steady hand, drizzle the chocolate over each cookie, back and forth or in any other design that you desire. Cool until set, then enjoy.

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