White Chocolate Toffee Cookies

Okay, these are some pretty magnificent cookies.  One day I was in the mood to bake, but wanted to make something a little out of the ordinary.  Instead of the standard chocolate chip or monster cookies, I pulled some unusual ingredients out of the pantry.  After looking at recipes for a while, this is what I came up with:

I must say that these are some of the best cookies I've ever eaten.  The white chocolate, toffee and nuts are a great combination.  They are delicious, and a real crowd pleaser.  I have made them for friends a couple of times and everyone loved them!

 I made these with gluten free flour (this time I used Cup4Cup gluten free flour) and gluten free oats.  For those that don't follow a gluten free diet, feel free to use any all purpose flour and oats.  Also, I scooped these with my medium sized cookie scoop and made pretty large cookies.  I got 3 1/2 dozen from this recipe. 

Please make these.  I promise you won't be disappointed--and neither will those you share them with!  Happy baking!  And please, leave me a comment and let me know if you try them.  I love to hear from you.

White Chocolate Toffee Cookies

2 sticks butter, softened
3/4 cup sugar
1 cup light brown sugar, packed
2 eggs, room temperature
1 1/2 Tablespoons pure vanilla extract
2 1/2 cups flour
2 1/2 cups oatmeal (I put rolled oats in the food processor for a couple of seconds to chop a little)
1 teaspoon baking soda
1 teaspoon salt
2 cups white chocolate chips
2 cups toffee bits
1 1/2 cups pecans

Preheat oven to 350 degrees.  Cut parchment paper to fit baking sheets (or use a silpat).

In a stand mixer beat the butter and sugars until light and fluffy.   Beat in eggs and vanilla until well combined.  Put flour, oatmeal, baking soda and salt in a large bowl and combine well with a whisk.  Add these dry ingredients to the butter/sugar mixture until just combined.  Stir in white chocolate, toffee bits and pecans.

Using a medium cookie scoop, scoop the dough onto the prepared baking sheets.  Bake for 9-12 minutes (depends on your oven--keep a close eye on them!) until just beginning to brown on the edges.  Let cool for 5 minutes, then remove the cookies to cooling racks to finish cooling.


Printable Recipe

Chocolate Toffee Espresso Cupcakes (Regular or Gluten Free)

I have been in a baking mood lately. There is so much inspiration from blogs and Pinterest. Recently I came across a blog post from Kevin and Amanda for Caramel Toffee Latte Cupcakes. I cannot tell you how amazing these fun cupcakes are. Not only are they over-the-top delicious, they are beautiful as well!

Even though I followed the recipe exactly, I felt that these cupcakes needed a new name. Since they are chocolate cake, I thought the name needed to tell you that. And because I thought the toffee and coffee flavors were more distinct than caramel, I decided on Chocolate Toffee Espresso.

I made these with a King Arthur Gluten-Free Chocolate Cake Mix, which I buy at my local Fresh Market store. These are readily available in supermarkets everywhere, and also online. This cake mix bakes up beautifully, and I use it all the time. All the gluten eaters in my family love it! And it is delicious with all the added ingredients from this cupcake recipe.

These cupcakes taste as good as any I have ever eaten, homemade or from a specialty cupcake bakery. I encourage you to get in your kitchen and bake! Have you made any yummy things lately? Please leave a comment and share what you've been up to!