Oatmeal Chocolate Toffee Cookies
4 1/2 cups flour (I use 1 1/2 cup whole wheat flour and 3 cups unbleached all-purpose flour)
2 teaspoons baking powder (1 1/2 teaspoons at altitude)
2 teaspoons baking soda (1 1/2 teaspoons at altitude)
1/2 teaspoon salt
2 cups unsalted butter (or salted if that’s what you have — these aren’t prissy)
2 cups white sugar (1 1/2 cups at altitude)
2 cups brown sugar (1 1/2 cups at altitude)
4 eggs (or Ener-G egg replacer)
1 tablespoon vanilla
6 cups old fashioned oatmeal (not quick cooking)
1 cup milk chocolate chips
16 ounces chocolate-covered toffee of your choice, chopped into bits
1 cup chopped walnuts or pecans
In a large bowl, mix together flour, baking powder, baking soda, and salt. Set aside. Using a stand mixer with the hook or paddle (it really doesn’t matter which), cream together butter, white sugar, and brown sugar for about 2 minutes, until it’s nice and fluffy. Beat in eggs, one at a time, and then vanilla, scraping the bowl with a rubber scraper as needed. Using a big spoon, fold the flour mixture into the butter mixture (you’ll want to do this in a very large bowl or even a large stock pot — this makes a ton of cookies). Add the oatmeal, chocolate chips, toffee bits, and nuts. Using your hands (this dough tends to be too thick to use a cookie scooper), form into balls and place on cookie sheet. Bake in a preheated 375F oven for 8-10 minutes (it’s better to under-bake than to over-bake).
Adapted from White Lace Inn Oatmeal Choc-Heath Bar Cookies recipe.