Desserts

Halloween Cookie Night ’15 – Oat Toffee Crisp Cookies!

So there’s been a tradition in my family since before I was born – Cookie Night. My mom takes the afternoon off of work and just bakes cookies. All night. We’re talking hundreds of cookies – themed for either Halloween or Christmas. This day might as well be a holiday for me. I used to be so frustrated when I was younger and I had to sit through a whole school day while my mom got to stay home and bake cookies.

I’ve had every intention of posting about Cookie Night every year for Halloween and/or Christmas, but I’ve always been in a sugar coma for the entire week after Cookie Night and by the time I get around to trying to to write about it, it’s usually past the holiday that it was for and I let it go. But, this time, Cookie Night was just this past week and I’ve been limiting my cookie intake to 3 (max) a day! Don’t judge me…

Feast your eyes on my friends’, family’s and my own handiwork! This photo was taken after we’d already packed half of the cookies in takeout containers! This ended up being a small scale Cookie Night (I suppose we have a skewed vision of ‘small’) and we only baked 4 kinds of cookies – Chocolate Chip, Witches’ Hats, Oat Toffee Crisps, and Sugar Cookies! 

I feel like everyone has their own special recipe for sugar cookies (nowhere as good as my family’s, but whatever), and Witches’ Hats are pretty well known, so I wanted to share with y’all my family’s special Oat Toffee Crisp Cookies recipe. These cookies are a perfect blend of saltiness and sweetness, and they have a great crispness without being dry. I think that they’re perfect for fall, with the oats and brown sugar and the tiny bit of almond extract that gives these cookies a lovely, warm flavor. Perfect with a mug of hot cider! 
 
To start the dough, combine butter, white sugar and brown sugar together in a mixer until it’s creamy. Then, add an egg and a dash of almond extract and mix thoroughly. Throw in the flour, oats, baking soda salt, toffee bits and you’re good to go!
 
As I said in my last Halloween Cookie post, I’m a fan of chilling my dough and then shaping it to get the perfect cookie. I’m a perfectionist, I get so disappointed when my cookies have explosions in the sides or end up being oblong. I chilled this dough for about half an hour, and then started scooping it out by the spoonful. I worked the dough in my hands and molded them into little dough discs. 

These cookies bake at 350 degrees for 12-14 minutes. I prefer mine on the lighter side, just golden brown. That way the centers don’t get super crispy like the rest of the cookie and have a soft and chewy texture. The toffee bits break down in the oven and become like caramel pieces. When the cookies are golden brown, pull them out of the oven and let them cool for a few minutes on the sheet before transferring them to a cooling rack.

Melt some semisweet chocolate in a bowl. Once the cookies are fully cooled, take a spoonful of melted chocolate and drizzle it over the cookies. This not only adds another deep flavor to the cookies, it also makes them look impressive!

Treat your friends to some Oat Toffee Crisp cookies this Halloween! Bring them to a party, wrap them in adorable pumpkin bags to give out to neighborhood kids, or if you’re like me, bring some friends over to watch campy horror films, drink beer and eat Halloween cookies!

Recipe for Oat Toffee Crisp Cookies 

1 cup Butter, softened
3/4 cup White Sugar
3/4 Brown Sugar
1 Egg
1/2 teaspoon Almond Extract
2 cups Flour
1 cup Uncooked Oats
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/3 cups Milk Chocolate Toffee Bits
2 ounces Semisweet chocolate

Beat butter and sugars together until creamy. Add egg and almond extract and mix thoroughly. Add oats, flour, salt, baking soda and toffee bits. Chill dough for at least 30 minutes. Spoon out dough and mold into shape. Bake at 350 degrees for 12-14 minutes.
Pull the cookies out when they are golden brown. Cool on baking sheet for a few minutes before transferring to a cooling rack. Melt chocolate and drizzle over cooled cookies with a spoon. 

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