So, having lots of oats at home made me want to bake some oatmeal cookies!!! And, I tried to make them some kind of “compost”… althought I’m thinking of a different recipe for them… Anyways, these cookies are amazing, they will make you feel full, and kids will love them. Adults too! Of course, as always, I changed a little bit the recipe from the merry gourmet.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 2 cups oats
- 2 sticks unsalted butter, softened (1 cup)
- 1.5 cup brown sugar
- 1.5 tsp vanilla extract
- 2 eggs
- 8 oz chocolate chips (the ones you prefer: bittersweet, dark, milk, regular)
- 6 oz toffe bites + white chocolate covered pretzels, chopped
Preheat oven to 325°F (160°C). In a mixing bowl, add flour, baking powder, baking soda, kosher salt and nutmeg.
Add oats and stir until blended. Reserve.
In the bowl of a stand mixer, on medium-high speed, beat together butter and sugar until fluffy.
Beat in vanilla, then eggs (one at a time, beating well after each addition). Gradually beat in dry flour mixture. Scrape sides from time to time.
Add chocolate chips, toffee bites and pretzel bites, and beat until just combined. Transfer dough to refrigerator and let it rest covered for at least 2 hours.
Form dough balls and place on cookie sheet lined with parchment paper about 1-2″ apart.
Bake for 20 minutes (until pale golden).
Let them cool on both sides.