Monday, December 2, 2013

Toffee Crunch Olive Oil Oatmeal Cookies

Toffee Crunch Olive Oil Oatmeal Cookies

I realize you may be just coming down from a turkey-cranberry-stuffing-potato-pumpkin-pie high but really – who wants to really see a recipe for a salad today?  Because I definitely don’t.  I don’t for many reasons but the largest is that it’s not salad season…it’s baking season!

There for a while I was actually afraid that I wouldn’t get to do much holiday baking but my fears were calmed last week.  For the first week in over a month, I did not have to travel.  So not only did I get to spend some time baking, I also got to cook dinner for us multiple nights in a row.  And then I realized how much I had missed it!

My good friends at STAR Fine Foods asked me to create another olive oil cookie recipe for them for the holidays and I jumped on the opportunity because: a) I love working with them; and b) I will take any excuse to bake cookies; and c) I really wanted another excuse to throw some toffee into cookie dough.

Toffee Crunch Olive Oil Oatmeal Cookies

And I must say that this might be my new go-to recipe for oatmeal cookies.  They were perfectly crisp on the outer edges but chewy in the center.  I used STAR’s Extra Light Olive Oil.  It has all of the health benefits of olive oil, but the flavor is not as strong so it is perfect for baking.  I used store-bought English Toffee because I couldn’t resist it, but I can’t imagine how amazing these would be with homemade toffee.  Might I suggest Aimee’s recipe for English Toffee?

These cookies received even higher praise from my coworkers than the last ones.  So don’t leave these Toffee Crunch Olive Oil Oatmeal Cookies off of your holiday baking list!

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Toffee Crunch Olive Oil Oatmeal Cookies

Yield: 3 dozen cookies

Total Time: 25 min

Soft and chewy oatmeal cookies made with olive oil and filled with rich English toffee.

Ingredients:

1 1/2 cups bread flour
1 1/2 cups old fashioned oats
3/4 tsp. sea salt
1 tsp. baking soda
1/2 cup + 1 Tbs. STAR Fine Foods Extra Light Olive Oil
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 eggs
2 tsp. pure vanilla extract
1 cup English toffee, broken into small pieces

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone liner.

In a medium bowl, combine the flour, oats, salt, and baking soda.

In the bowl of a stand mixer, combine the olive oil, brown sugar and granulated sugar and mix together until combined. Add the eggs, one at a time, mixing until incorporated. Add the vanilla and mix well. Slowly add the dry ingredients to the wet ingredients mixing just until no white streaks remain. Gently add in the toffee on low speed and mix until distributed evenly.

Scoop the dough onto the prepared cookie sheets using a small cookie scoop. Bake for 8-10 minutes, or just until the edges begin to brown. Cool for about 5 minutes on the cookie sheet and then transfer to a wire rack to continue cooling.

Toffee Crunch Olive Oil Oatmeal Cookies

Disclaimer: This recipe was developed by me in partnership with Star Fine Foods.  All opinions, text and photography are my own, as always.

 

30 Responses to “Toffee Crunch Olive Oil Oatmeal Cookies”

  1. #
    Aimee @ ShugarySweets — December 2, 2013 @ 6:04 am

    Oh I can only imagine how good these taste!! I love toffee in my cookies. Thanks for the link love too!

  2. #
    Averie @ Averie Cooks — December 2, 2013 @ 6:33 am

    Toffee, cookies, & that this is your new go to says alot! pinned

  3. #
    Bev @ Bev Cooks — December 2, 2013 @ 7:11 am

    All. Over. Dis.

  4. #
    Rachel Cooks — December 2, 2013 @ 7:24 am

    These look awesome, Cassie! I’m so glad you had a chance to finally stay home for a little bit and get some cooking and baking done. Yay! I know it must have been a much-needed break.

  5. #
    Sommer @ ASpicyPerspective — December 2, 2013 @ 7:52 am

    These sound delicious, Cassie! Love that they use olive oil!

  6. #
    Heather — December 2, 2013 @ 7:58 am

    hahaha…I totally posted a salad today – oops :) really all i want is these cookies though ;) you know me too well!

  7. #
    Erin | The Law Student's Wife — December 2, 2013 @ 8:22 am

    Since these cookies are made with olive oil, they totally can count as my post-Turkey day “detox” right? :) Hooray for baking season. I love fun updates to oatmeal cookies, and you are the queen!

  8. #
    steph@stephsbitebybite — December 2, 2013 @ 10:56 am

    Olive oil in cookies? I’ve never heard of this, so it automatically means I need to make these right?!

  9. #
    Lauren @ Climbing Grier Mountain — December 2, 2013 @ 12:57 pm

    Holy cookie heaven!! I could eat 47 of these little fellows!

  10. #
    Anna@CrunchyCreamySweet — December 2, 2013 @ 1:34 pm

    Can’t wait to try these! Oatmeal with toffee in olive oil cookie – I am in!

  11. #
    ashley - baker by nature — December 2, 2013 @ 2:03 pm

    So much awesome in these cookies, Cassie!!!

  12. #
    Kathryn — December 2, 2013 @ 3:32 pm

    Love that these are olive oil based – such a great combination with the toffee too!

  13. #
    Kayle (The Cooking Actress) — December 2, 2013 @ 5:44 pm

    I love STAR and I lurrrrrve these cookies! hooray toffee!

  14. #
    Kari@Loaves n Dishes — December 2, 2013 @ 6:58 pm

    I adore the crunchy bits of toffee in these cookies. The oatmeal and olive oil make them totally healthy ; )

  15. #
    Joanne — December 2, 2013 @ 8:39 pm

    I would never have guessed those were made with olive oil! And the toffee inclusion sounds amazing…that would definitely be my favorite part!

  16. #
    Tracey — December 2, 2013 @ 8:40 pm

    I’ve never made cookies with olive oil, but these sound amazing! And you can never go wrong with toffee – I want a stack of these for dessert right now!

  17. #
    Katie @ Butterlust Blog — December 2, 2013 @ 11:28 pm

    These look great! I’m always looking for good olive oil recipes because my boyfriend is lactose intolerant so I will definitely try these soon!

  18. #
    Laura (Tutti Dolci) — December 3, 2013 @ 12:54 am

    You had me at toffee crunch, I love these!

  19. #
    Fiona — December 3, 2013 @ 8:16 am

    Ohh, I love these cookies! Can’t wait to try!

  20. #
    Jackie {The Beeroness} — December 3, 2013 @ 12:19 pm

    Toffee plus cookies is a huge win. Beautiful!

  21. #
    Gaby — December 3, 2013 @ 9:28 pm

    So irresistible! I just love toffee cookies!

  22. #
    Laurie {SimplyScratch} — December 4, 2013 @ 7:27 am

    Ooops! I posted a salad recipe yesterday… But I’d so round it out with 8 of these cookies, so we’re good. :)

  23. #
    Jessica @ A Kitchen Addiction — December 4, 2013 @ 2:12 pm

    I love olive oil in oatmeal cookies and I love toffee, definitely have to try these soon!

  24. #
    DessertForTwo — December 4, 2013 @ 8:27 pm

    Yum!

    And I agree–it’s baking season, not salad season :)

  25. #
    Megan Country Cleaver — December 5, 2013 @ 9:25 am

    You’re so right – this is not the time for salads!! This is precisely why I heart you. These look divine!

  26. #
    Mackenzie {SusieFreakingHomemaker} — December 6, 2013 @ 8:27 am

    I have come back to these three times now, which means I’m making them tonight! Love it!!

  27. #
    Hayley @ The Domestic Rebel — December 10, 2013 @ 10:50 pm

    Oh, mama. Hold me!

    Toffee baked into cookies? And I’m not talking those measly toffee bits in a package at the store. I’m talking real-deal, in yo face English toffee. Glorious!

  28. #
    Mercedes — December 13, 2013 @ 8:34 am

    I have made cakes with olive oil but never cookies! I must give these a try!

  29. #
    April — April 15, 2014 @ 10:47 am

    Made these (did anyone else? I was looking for a review of how they were!). I actually split the batch in half and did on half with a mashed banana added. They were really cakey but delicious. Did the other half as written but used coconut palm sugar and decreased the baking soda a little (wanted to make sure they weren’t cakey, probably not necessary!). I also used ww flour instead of bread flour and vegetable oil instead of olive, and no toffee in either. Thanks for the awesome, adaptable recipe! Crispy edges, chewy, tasty! Great for a breakfast cookie, too! (guess I didn’t really make these, either, but it’s a great recipe to play around with, too!)

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