Oatmeal Toffee Chip Cookie

• porties: 14 servings
• actieve tijd: 1 day 1 hour
• totale tijd: 2 days 1 hour 13 minutes

Ingrediënten

1 c butter, browned and cooled to room temp

¼ c beef tallow

1 c brown sugar

½ c cane sugar

2 eggs

1 egg yolk

2 Tbsp milk

2 tsp vanilla extract

1½ c toasted old-fashioned oats

2½ c all-purpose flour (GF works too, might need up to 3 cups)

1 tsp salt

1 tsp baking soda

1½ c chocolate chunks

1 c toffee bits, homemade or store-bought (see note)

Flaky sea salt, for finishing

Instructies

Preheat oven to 350°F. Spread the oats in an even layer on a baking sheet.

Toast for 7–8 minutes, stirring halfway through, until lightly golden and fragrant. Add another 1–2 minutes if needed.

Remove from the oven and allow to cool completely.

Add the butter to a saucepan over medium heat. Cook, stirring frequently, as the butter melts, foams, and begins to brown.

Once the milk solids at the bottom are golden brown and the butter smells nutty, immediately remove from the heat and pour into a heatproof bowl.

Allow the browned butter to cool to room temperature before making the dough. Use all of the browned butter in the cookie dough.

In a large mixing bowl, combine the cooled browned butter, beef tallow, brown sugar, and cane sugar. Mix until well combined.

Add the eggs, egg yolk, milk, and vanilla. Mix until smooth.

Add the toasted oats, flour, salt and baking soda. Mix just until a soft dough forms.

Fold in the chocolate chunks and toffee bits until evenly distributed.

The dough should be soft but still hold its shape. If it feels too wet, add additional flour 1 tablespoon at a time. If it feels too dry, add an additional 1–2 tablespoons milk as needed.

If making these GF: The dough will be on the softer side. It should roll into a ball but may slightly flatten. This is okay—it will set up as it chills.

Scoop the dough into rounded ¼-cup portions, or use a #16 cookie scoop. You should have approximately 12–14 cookies.

Place the portioned dough in a covered container and refrigerate for 24 hours. After chilling, the dough can be baked or frozen for later.

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and shape each portion into a slightly elongated, egg-like shape.

Arrange 5–6 cookies on each baking sheet, leaving several inches between each one.

Bake for 13–14 minutes, until the edges are golden and the centers are just set.

While the cookies are still warm, use a round cookie cutter or biscuit cutter to gently reshape the edges, if desired.

Finish with a sprinkle of flaky sea salt.

Cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.