Chocolate Striped Oatmeal Almond and Toffee CookiesFrom katrinamichelle 8 years ago
- cookies shopping list
- 1 1/2 cups rolled oats (not quick-cooking) shopping list
- 1 1/2 cups AP flour shopping list
- 1 teaspoon baking soda shopping list
- 1/2 pound (two sticks) just-softened butter shopping list
- 1/4 teaspoon kosher salt shopping list
- 1 cup packed brown sugar shopping list
- 1 cup granulated sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 1/4 teaspoon almond extract shopping list
- 1 egg shopping list
- 1/2 cup sliced almonds shopping list
- 1 heaping cup of roughly chopped chocolate-covered toffee candy shopping list
- chocolate Drizzle shopping list
- 3/4 cup semi or bittersweet chocolate chips shopping list
- 1 teaspoon heavy cream shopping list
How to make it
- 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.