I am not subtle. I am not understated nor am I a perfect mix of textures and flavors. I tend to be loud, brash, mismatched, awkward and nowhere near subtle. This cookie is my polar opposite - it is well matched, well blended, well coordinated, and near perfect. I love it because it doesn't scream ANYTHING...it just sings a beautiful harmonious chord. There is no one note that stands out blatantly - no "I AM A CHOCOLATE CHIP COOKIE" or "I AM AN OATMEAL COOKIE" or "I AM A TOFFEE COOKIE" - the blend is so melodious that you eat the cookie and you aren't exactly sure WHAT you are eating, except that it is darn cookielicious.
This is based off another cookie recipe with which I've been fiddling around. Husband loves chocolate chip cookies but I get bored making the same recipe over and over, so I started fiddling with it to see if I could create something different. I added rice krispies to add a textural interest to the cookie, and it turned into a crispy, chewy wonderful delight.
Again, with this cookie recipe, the cookie tastes better after the dough has been in the fridge resting for 24 hours.
Crispy Chewy Oatmeal Toffee Cookies (adapted from a recipe by Giada de Laurentiis)Printable recipe
(approximately 4 dozen)
1 cup old-fashioned oats
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
2 cups rice krispies (I used Whole Foods brown rice krispies)
1 (12-ounce) bag semisweet chocolate chips
Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Mix the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the oatmeal, toffee, rice krispies, and chocolate chips.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)