I found a new blog this week via twitter - Two Peas and Their Pod. Today, Two Peas and Their Pod posted the link to this cookie recipe on Twitter and I knew that I had to make them right away! I love almonds and toffee and these cookies did not disappoint. They were fantastic - probably me favorite of all time. I used toffee chips instead of chopping up a Heath bar and sliced almonds instead of chopping whole almonds. I will be sending a double batch of these cookies to San Antonio for Christmas this year. I know they will fight over these!!
Almond Toffee Chocolate Chip Oatmeal Cookies
½ c. brown sugar
1/2 c. white sugar
1/2 cup softened unsalted butter
1 tsp. vanilla
1/4 tsp. almond extract
1/4 tsp. Salt
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 1/4 c. flour
1 1/4 c. oats-not quick oats
Chocolate chips-3/4 cup
2 Heath bars-chopped (I used 3/4 cup toffee chips)
Almonds, chopped-about ¾ cup (I used 3/4 cup sliced almonds)
Preheat the oven to 375 degrees. In a medium bowl, whisk together the dry ingredients. Combine butter and sugar in your mixing bowl. Beat until smooth. On low, add in egg, vanilla, and almond extract. Beat until combined.
Slowly add in the dry ingredients. Stir in the oats, chocolate chips, Heath, and almonds. The dough should be nice and thick, with chunks of goodness
Scoop dough into balls and place on a cookie sheet lined with Silpats or parchment. Bake for 10-12 minutes! Allow to cool for a minute on the cookie sheet. Move to a cooling rack and indulge!