Do you want a big, delicious bakery style cookie just chock full of chocolate and toffee like these White Lace Inn Oatmeal Chocolate Toffee Cookies? I betchya do. Even if you didn’t know it before now.
What a name, huh, White Lace Inn Oatmeal Chocolate Toffee Cookies? The recipe comes from the White Lace Inn in Door County, Wisconsin. Click over and see their site; it’s absolutely gorgeous. I found the recipe in that big bread & breakfast book I keep mentioning on my blog. I wish I could remember the name of it.
But what the name “White Lace Inn Oatmeal Chocolate Toffee Cookies” doesn’t describe is the melty chocolate, the crunchy, buttery toffee and how the chewy cookies practically melt in your mouth.
These make about 4 dozen large cookies. I kinda forgot to take an exact count using my 1/3 cup scoop because…well, you probably guessed already…because they’re so irresistible, I couldn’t help just sampling them before I baked them. Maybe more than one, lol! On second thought, I admit to nothing.
You know, you’re never supposed to do that, right?
I did make a few “improvements” to these cookies. A smidge less oatmeal and more toffee and more chocolate. I just had to!
You’ll need to use a large bowl to make these cookies. The dough just barely fits in my stand mixer. Make sure to bake White Lace Inn Oatmeal Chocolate Toffee Cookies only until the edges start to brown, then let them sit on the cookie sheet for a few minute to firm up a bit, then slide them off.
If you bake White Lace Inn Oatmeal Chocolate Toffee Cookies right away, they’ll really be at their best. After refrigeration, they can be a little harder to work with and bake up a little thicker and a little less chewy.
White Lace Inn Oatmeal Chocolate Toffee Cookies
- 2 cups butter
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 4 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 1/2 cups Quaker Oats Old Fashioned Oatmeal (originally 7 cups)
- 1 1/2 eleven ounce bags milk chocolate chips (just estimate, about 16 to 17 ounces) or use half milk and half semi-sweet. (original recipe called for one 7 ounce Hershey Milk Chocolate Candy Bar, chopped into large pieces)
- 1 8 ounce bag of Heath Toffee Bits, preferably the kind with chocolate (originally 6 Heath Candy Bars, chopped)
- I use no nuts (originally 1 cup nuts)
Preheat oven to 375 degrees F. For easiest removal of cookies, use a parchment lined sheet.
In a very large bowl, cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside.
Mix together flour, baking powder, baking soda. Fold this into butter mixture.
Add to this the oatmeal and mix, then the chocolate chips, Heath bits and nuts (if using nuts) and mix together. This completely fills my stand mixer bowl. I’ll generally work in the oatmeal then stir in the chips and Heath bits by hand.
Make large cookies (I use 1/3 cup scoop and leave plenty of space, about six cookies to a tray) and bake in a preheated 375° oven for 8-10 minutes (note: it is best to under bake a little). Remove from oven when the edges have started to brown, then let the cookies sit on the hot sheet for a few minutes to firm up.
- Dough may be refrigerated, but cookies are really at their best if made right after mixing.
- Dough may be frozen. Scoop and form balls of dough, place on a parchment lined sheet and freeze. Then remove to a ziploc bag.
- If refrigerated or frozen, you may wish to slightly squish the cookies partway through the baking. It’s up to you. Squishing them will make them less round but also less “cake=like.”
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beach comber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 19 mg||6 %|
|Sodium 97 mg||4 %|
|Potassium 45 mg||1 %|
|Total Carbohydrate 29 g||10 %|
|Dietary Fiber 1 g||5 %|
|Sugars 92 g|
|Protein 3 g||5 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|