These cookies combine the delightful chewiness of oats with the rich flavors of chocolate and toffee, creating a treat that's hard to resist.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper ensures easy cleanup and prevents cookies from sticking.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In another bowl, combine the oats, flour, salt, and baking soda.
Sift the flour to remove any lumps for a smoother dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips and toffee bits evenly throughout the dough.
Reserve a few chocolate chips to press on top of the cookies before baking for a prettier presentation.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Chilling the dough for 30 minutes before baking can help prevent spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents breakage.
Serve the cookies with a glass of milk or your favorite beverage and enjoy!
Store any leftovers in an airtight container to maintain freshness.
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