Directions: |
Directions:Preheat oven to 325 degrees.
In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color (don't let butter become too brown or the liquids will evaporate and you will end up with dry, crumbly dough). Remove from the heat.
Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. You want to keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll into balls or use a scoop, and place on a light-colored cookie sheet.
Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight. The dough gets better when it chills for 24-48 hours.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 16 minutes. |
Personal
Notes: |
Personal
Notes: Using dark brown sugar gives it the extra depth of rich flavor. These insanely good rich, toffee flavored cookies are made in one saucepan and were the top recipe on the Cooking Channel in 2012. You start by browning your butter to a light golden color. Oh my heavenly goodness. It’s what makes the biggest difference in these cookies. You are adding a toffee element to the cookies without even trying. The dough is like eating a See’s Bordeaux Chocolate, I kid you not. Go ahead and eat that dough!
Hendryx and Holland, the way to a man's heart is through his stomach.
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