Sometimes you just need a chocolate ship cookie. Am I right? This variation is simple to make, makes a mound of cookies (about 70) and are crazy yummy: Toffee Bit Mini Chip Florentine-Style Oatmeal Cookies. Pantry staple for the most part. Perfect for BBQ snacks and to tuck into lunch boxes for summer camp!
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups “old-fashioned” rolled oats (not instant)
1 1/2 cups mini chocolate chips
1 1/2 cups toffee bits
Directions
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper.
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Stir in oats, mini chocolate chips and toffee bits. Drop by rounded tablespoon onto cookie sheets leaving a few inches between the cookies — these will spread a lot. Note: I wanted these to be thin and crispy, so I started baking straight away. If you want puffier, chewier cookies, refrigerate the dough for 45-60 minutes before continuing.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.
