This is going to be a big year for me. I’m running my first 10 km race, writing an exam, and getting married! But right now, I’m taking a break from all the studying/wedding planning/training to share this delicious cookie recipe with you. I can confidently say that these are the BEST oatmeal cookies; I know it’s a bold statement but these cookies are deserving of the title. The recipe starts out with a basic oatmeal cookie recipe, to which I’ve added, tart dried cranberries, bittersweet chocolate chips, and finally toffee pieces to make them a truly delicious and addictive cookie.
The secret for achieving super chewy cookies is to take them out of the oven when the cookies are just starting to brown on the edges and are still doughy in the middle. Allow the cookies to set on the cookie sheet for a least 5 minutes before transferring them to a cooling rack. The cookies will continue to bake and firm up on the cookie sheet, so don’t worry if they look underdone when you pull them out of the oven.
These cookies can be frozen after baking, but I prefer to freeze the raw cookie dough into balls and keep them in a freezer safe bag. That way I can make freshly baked gooey cookies whenever I need them – say if I need a quick dessert to bring to a pot-luck or if unexpected guests show up. It also helps with portion control. Most cookie recipes have quite large yields and with just two of us at home we don’t need 2-3 dozen cookies tempting us on the counter! When ready to bake, simply place the frozen cookie dough balls onto a parchment lined cookie sheet and allow them to thaw on the counter for 5-10 minutes. Cook at the same temperature and for the same amount of time as the original recipe.
The Best Oatmeal Cookies
Aka Oatmeal Chocolate Chip Cookies with Cranberries and Toffee.
Recipe by Kirsten, makes ~3 1/2 dozen cookies
1 cup butter, softened
1 cup brown sugar, packed
¼ cup white sugar
2 large eggs
1 teaspoon vanilla
3 cups oatmeal – I used a combination of quick and large flake oatmeal
1 ½ cups of all purpose flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon salt
1 cup of bittersweet chocolate chips
½ cup toffee bits
1 cup dried cranberries or raisins (optional)
- Preheat oven to 350°F
- Beat butter with brown and white sugar until light and fluffy, about 3 minutes.
- Add eggs and vanilla, beat until combined.
- Add oatmeal, flour, baking soda, cinnamon and salt, beat until well combined.
- By hand stir in chocolate chips, dried cranberries and toffee pieces.
- Portion dough into 1 ½ inch balls and place on parchment lined cookie sheet, ensuring you leave about 2 inches between cookies to allow the cookies to spread out.
- Bake for 12-15 minutes until cookies are brown on the edges and just starting to get golden on top.
- Let cool on baking sheet for 5 minutes.