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Chocolate Chip Cookies With Oats and Toffee Bits

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“Got this out of the Chicago Tribune and wanted to save the recipe electronically... A key to making superior cookies - is to make the dough a day ahead and let it sit in the fridge so the flavors meld -- fuller flavor with notes of toffee and caramel (so says the article)”
5 dozen 2 1/2 inch cookies

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Combine flour, oats, baking soda and salt in a small bowl.
  3. Beat the butter, brown sugar, sugar and vanilla with a mixer until creamy in a large mixing bowl.
  4. Add the eggs one at a time, beating well after each.
  5. Add the flour mixture a little at a time; beat until incorporated.
  6. Stir in chocolate chips, toffee and nuts.
  7. Either refrigerate for a day or make cookies --
  8. Line baking sheets with parchment paper.
  9. For cakier cookies - using a teaspoon drop cookie dough onto baking sheets, leaving 2 inches between each cookie. Or for crispier cookies - drop 4 scoops of cookie dough with a 1 inch ice cream scoop onto each baking sheet ; press them into thin rounds using the heel of your hand until they are 4 inches across, leaving 2 inches between the cookies.
  10. Bake until golden 9 - 11 minutes per batch. If using 2 oven rackes, swap the baking sheets halfway through baking.
  11. Let cookies cool on sheets 2 minutes. Transfer to wire racks to finish cooling.

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