Hello world!! I am back! If you haven’t heard from my various social media platforms, Brad and I just welcomed our sweet baby girl into our family. I actually went into labor the day I posted my last recipe, Cranberry Orange Porridge! It was certainly a surprise, but we are all doing well and I am finally getting around to cooking again… little by little (C Section recovery is no joke, people!).
I jumped back into the kitchen just to make these decadent, chewy cookies for you guys (and myself), because I love you and you deserve to eat this cookie dough by the spoonful (like I did).
Try to avoid eating all the dark chocolate before it goes into the dough (it’s a challenge, I know), because I PROMISE the melty pools of chocolate are worth the wait.
I LOVE THESE COOKIES. They have just the right amount of crunch and chewiness, and they aren’t overly sweet. Plus, that little hint of sea salt? It’s pure magic.
And because I just can’t resist, here’s a picture of our sweet little bean! Her name is Mia, and we are absolutely in love with her chubby little cheeks and fuzzy hair. She’s pretty darn cute!!
I hope you enjoy these cookies as much as we did, and let’s all cross our fingers that I get all the holiday recipes up that I want to this month! Happy baking!
Toffee Almond Chocolate Chunk Cookies
Toasted almonds, toffee, and a hint of sea salt make these oatmeal chocolate chunk cookies insanely delicious!
- 1 c butter, room temperature
- 1 c brown sugar
- 1/2 c sugar
- 2 eggs, room temperature
- 2 t vanilla
- 2 1/3 c flour
- 1 t baking soda
- 1/2 t salt
- 1 c quick oats
- 1/2 c old fashioned oats
- 10 oz dark chocolate, chopped
- 1/3 c toasted almonds, finely chopped
- 4 oz toffee bits
- Sea salt for garnish
- Cream butter and sugars until fluffy, then add eggs and vanilla, mixing until combined.
- While butter and sugars cream, combine flour, baking soda, and salt.
- Add the dry ingredients to the wet, then add oats, mixing until just combined. Stir in the chocolate, almonds, and toffee.
- Bake at 375 degrees for 8-10 min, topping dough mounds with a small sprinkle of sea salt before baking, if desired. Store in an airtight bag or container for best results. Enjoy!