by Amanda Goetz

The holidays may be over, but I am still craving comfort food. Maybe it’s from the trauma of having the kids home from school for two weeks, or the fear of the impending Visa card bill.

In any case, I can’t stop thinking about soft, chewy, warm from the oven cookies. Especially oatmeal cookies. I decided to throw in some toffee bits and chocolate chips that I had left over from my holiday baking and the result was ah-maze-ing!

These cookies can be made like regular cookies, dropped by the spoonful onto a cookie sheet, or if you’d like something extra special, try making them “deep dish” and cook them in a muffin tin! Top with a little ice cream and hot caramel sauce and you’ve got a real treat for the family.

Deep Dish Chocolate Toffee Oatmeal Cookies

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1 1/4 cups all-purpose flour

1/2 tsp baking soda

1 tsp salt

3 cups quick-cooking oats

3/4 cup toffee bits

1/2 cup semisweet mini chocolate chips

 

Instructions:

Preheat oven to 325˚F.

In a large bowl cream together the butter, brown sugar and white sugar until combined.

Stir in the vanilla, cinnamon and add the eggs one at a time mixing in between to combine.

Mix together the flour, baking soda and salt and stir into the creamed mixture until well blended.

Add the oats, toffee bits and chocolate chips and incorporate.

Add about 1/4 cup of cookie dough to each cup in a well greased muffin tin.

Bake for about 15 minutes or until cookies are light brown and set.

Allow to cool for a couple of minutes and then remove from the tin and cool on a wire rack.

 

Cookie Sundaes

Place a warm cookie in the bottom of a bowl or on a plate.

Mix 2 tbsp Maple Syrup into 1/4 cup store-bought Caramel Sauce and microwave for 30 seconds to heat.

Top the cookie with a scoop of your favourite ice cream (vanilla and maple walnut are my faves) and pour the hot maple caramel sauce over top.

 

Amanda Goetz is a WAHM to 3 kids under the age of 5. Her love of cooking was fostered when she was a preschooler helping her grandma in the kitchen. After a year long stint as a sous chef, she left the industry to continue cooking as a hobby before the stress and politics of a professional kitchen killed her love of cooking. Now she creates delicious dinners and delectable desserts for her family and friends and blogs about it at The Best Mom on the Block.