These cookies are so simple to make. The batter is classic dough and the toppings just need to be dropped in there and baked easily. You will love these cookies! My kids and husband absolutely devoured these cookies and I’m sure you will, too! They taste amazing and they are super easy to make. Plus, who wouldn’t want to eat cookies that taste like a candy bar??! My mouth is watering just thinking about it!
These cookies are so easy to make and you will be so impressed with the results!
Ingredients
1 cup Land O’ Lakes butter, room temperature
½ cup Domino granulated sugar
1 and ½ cup Domino brown sugar, packed
2 eggs, room temperature
1 Tablespoon vanilla extract
1 and ½ cup Gold Medal all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup Quaker old-fashioned rolled oats, pulse them 4 to 5 times in the food processor to break them down
1 cup toffee chips
½ cup Butterfinger candy bars, coarsely chopped
2 cup Hershey’s chocolate chips (I used semi-sweet. Use your favorite.)
Instructions
Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
Combine flour, baking soda, baking powder, and salt. Slowly add to mixer and mix until combined. Don’t over-mix.
Combine remaining ingredients in a large bowl: oats, toffee chips, candy bars, chocolate chips. With the mixer on low, add these ingredients until just combined. Don’t over-mix.
Using a spring release scoop (like an ice cream scoop), scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in the refrigerator or freezer for at least one hour. You can store the dough in the freezer up to four months.
To bake: Preheat oven to 375 degrees F. Remove cookie dough from freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
I used a 1 and ½ inch scoop for my cookies. At this size for a cookie with crisp edges and soft in the center, I bake for 9 minutes. Watch them closely to get the perfect doneness for you.
Allow cookies to sit on cookie sheet untouched 3 to 4 minutes after removing from oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container up to 4 days.
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Quick Tip: Do not use quick oats in these.
Thank you Cup of Cake for this wonderful photo.