But here's the reason why it took me so long to make them...I couldn't find toffee bits! Every store I went in that sold grocery items, I checked for toffee bits. Not a one had them. Finally, about a week ago, I went into a grocery store that I hardly ever go in to take advantage of some sales I saw in their circular. I thought I would take a stroll around the store just to see what they had, and when I hit the baking aisle, lo and behold. There were Heath Bits o' Brickle. I didn't think twice before snagging a bag off the shelf, inwardly squealing for joy, and making a mental note that this store carried toffee bits for future reference. So how were the cookies? Delicious! The toffee bits really paired nicely with the chocolate chips and walnuts. An interesting thing about this recipe is that it's very similar to the fake Neiman Marcus recipe, which I'm sure you all have heard of at least once. It contains oatmeal that you grind into a fine powder before adding, and a grated milk chocolate bar (although I omitted). I've actually made the fake NM recipe, and I remember it being delicious as well, but with the addition of walnuts and toffee bits that this recipe has, it's even more special and definitely worth making again and again.
Chocolate Chip Walnut Toffee Cookies (from Cookie Madness)
This is a smaller batch that makes a little more than a dozen. For the full recipe, go here.
- 1 cup all-purpose flour
- 1 cup plus 2 tablespoons oatmeal (measure, then grind), ground in a coffee grinder or food processor
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- 1/2 cup toffee bits
- 3/4 cups walnuts, chopped
- Mix flour, oatmeal, baking powder, baking soda and salt; set aside. Cream butter and sugars in large mixer bowl. Add egg and vanilla and stir until mixed.
- Add flour mixture and oatmeal gradually, stirring until incorporated. Stir in toffee bits, chocolate chips, and nuts. Scoop dough up with a quarter cup measure and shape into big balls. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm. (I didn't bother with this, I just wrapped all of the dough in plastic wrap, chilled completely, and then scooped round balls onto the baking sheet. Not flattening the dough = thicker, chewier cookies.)
- Place on parchment lined cookie sheets about 3 inches apart. Bake at 375 degrees for 8-13 minutes. Cookies should still be slightly underdone. Move to wax paper lined counter to cool, do not use wire racks. (I'm not sure the reason for this or what it achieves. Again, I just skipped it, and used wire racks.)