Chocolate Chip Cookies With Oats And Toffee Bits

Got this out of the chicago tribune and wanted to save the recipe electronically... a key to making superior cookies - is to make the dough a day ahead and let it sit in the fridge so the flavors meld -- fuller flavor with notes of toffee and caramel (so says the article)

Steps

Heat oven to 375 degrees.

Combine flour , oats , baking soda and salt in a small bowl.

Beat the butter , brown sugar , sugar and vanilla with a mixer until creamy in a large mixing bowl.

Add the eggs one at a time , beating well after each.

Add the flour mixture a little at a time.

Beat until incorporated.

Stir in chocolate chips , toffee and nuts.

Either refrigerate for a day or make cookies --.

Line baking sheets with parchment paper.

For cakier cookies - using a teaspoon drop cookie dough onto baking sheets , leaving 2 inches between each cookie.

Or for crispier cookies - drop 4 scoops of cookie dough with a 1 inch ice cream scoop onto each baking sheet.

Press them into thin rounds using the heel of your hand until they are 4 inches across , leaving 2 inches between the cookies.

Bake until golden 9 - 11 minutes per batch.

If using 2 oven rackes , swap the baking sheets halfway through baking.

Let cookies cool on sheets 2 minutes.

Transfer to wire racks to finish coo.

Ingredients

flour, old fashioned oats, baking soda, salt, unsalted butter, brown sugar, granulated sugar, vanilla extract, eggs, semi-sweet chocolate chips, toffee pieces, walnuts