Almond Toffee Chocolate Chip Oatmeal Cookies

It was nice having a break from cooking and baking while we were in Palm Beach. Our room did have a full kitchen, which was nice so we didn't have to eat out all of the time. We didn't do any major cooking though. By the end of the week I was itching to get back to my kitchen. I missed my appliances, gadgets, and oven.

After unpacking, cleaning, doing laundry, I baked cookies. Our friends were visiting from California and I wanted to make them an extra special treat. I took my chances and made up a new cookie recipe. I wanted to create a cookie with all of my favorite things: almonds, toffee, chocolate chips, and oatmeal.

I started with a basic chocolate chip oatmeal cookie base. I then added in almond extract, chopped almonds, chopped Heath bars, and chocolate chips. The cookies were loaded with goodies!

I know I baked these cookies for our friends, but of course I had to sample them, just to make sure they were safe and good enough to handout:) One bite and I was in heaven! These are my new favorite cookie! I LOVED them! The toffee melted throughout the oatmeal cookie. The almond bits and chocolate chips bulked up the cookies in the most perfect way.

I am glad I wrapped these cookies up and gave them away. I know if they were sitting on the counter I would not be able to resist. They are that good!

Almond Toffee Chocolate Chip Oatmeal Cookies

(Printable Recipe)

½ c. brown sugar
1/2 c. white sugar
1/2 cup softened unsalted butter

1 egg
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

Almonds, chopped-about ¾ cup

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!