Oatmeal Toffee Crunch Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 2 Baking sheet
- 2 silicone baking mat or parchment paper
- 1 Wire rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 Cookie scoop 1.5 tablespoon capacity
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cup all-purpose flour sifted
- 1 cup old-fashioned rolled oats lightly pulsed
- 3/4 cup toffee bits Heath or similar
- 1/2 cup toasted pecans finely chopped, optional
- 2 tablespoon cornstarch
- 1 tablespoon milk cold
- 1/2 teaspoon ground cinnamon optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 minutes.
- Beat in the vanilla and salt until combined.
- In a separate bowl whisk together the flour, cornstarch, cinnamon, and oats.
- Add the dry ingredients to the butter mixture and mix on low just until a crumbly dough forms.
- Sprinkle in the toffee bits and pecans and fold with a spatula to evenly distribute.
- Drizzle in the milk and gently knead or mix until the dough just holds together without overworking.
- Scoop the dough into 1.5-tablespoon portions, roll into balls, and place 2 inches apart on the prepared sheets.
- Lightly flatten each ball to about 1/2-inch thickness with your fingers or the bottom of a glass.
- Chill the trays in the refrigerator for 15 minutes to help the cookies keep their shape.
- Bake one sheet at a time for 12 to 14 minutes until the edges are lightly golden and centers look set.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Let cookies rest an additional 10 minutes to allow toffee to firm before serving.
Notes
For best crunch without spreading, chill the portioned dough and bake on cool sheets; pulsing the oats a few times in a food processor keeps the shortbread tender while still oaty. If the dough seems dry, add milk 1 teaspoon at a time just until it presses together; if sticky, dust hands lightly with flour. Toffee can melt and ooze if placed on the cookie edges, so fold it well into the dough and avoid exposed chunks. Cookies crisp as they cool, and they store airtight for 5 days at room temperature or freeze up to 2 months; refresh by warming at 300°F for 5 minutes.
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