Lacey thin and perfectly chewy toffee chocolate chunk cookies with a hint of oatmeal stacked with epically simple vanilla ice cream!
Do you ever get a craving for a cookie that’s just an idea or a concept in your mind, you have such high hopes that they will turn out exactly like you think…until they don’t? These cookies were just such an experiment and so when they didn’t turn out quite like I expected, I discovered another use for them – the perfect vessel for gobs of vanilla ice cream.
We had been having a rather mild winter until January hit. All of sudden East Tennessee turned into the frigid arctic with several winter snow storms hitting our area and along the East Coast, including Jonas. So a weekend snowed in and bundled up at home called for plenty of cooking and baking! A big pot of chili and some warm gooey cookies were in order. Then said cookies decided not to cooperate as expected and said Winter Storm Jonas totally missed us! Yep, Knoxville got a 1/4 inch of snow if that while every single surrounding area (even Florida for goodness sake) got hit hard with multiple inches if not feet! So disappointing it was epic.
But back to the cookies – the addition of toffee in them, which is basically just more sugar, caused these cookies to bake quickly spreading out to be lacy thin. But while they browned on the bottom, the center remained ooey gooey meaning after cooling these cookies were perfectly chewy and delicious. The hint of oatmeal and chunks of pecans add a nice toothiness.
Sure you can enjoy them on their own, but how could we make them better? Turn them into a sandwich stacked high with simple creamy vanilla ice cream. Not much in this world is worse than an ice cream sandwich with a cookie that is crunchy and crumbles all over the place – it’s impossibly impossible to eat! You end up with drippy melting ice cream down your arm. That’s no fun for anyone! So these perfectly thin chewy toffee chocolate chunk cookies are perfection when it comes to ice cream sandwich goals – they are complex enough in flavor to balance out an epically simple scoop of vanilla.
- 1 stick butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 1 egg, room temp
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup quick cook steel cut oats, blended to a powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp baking soda
- 1 cup chocolate chunks
- 3/4 cup pecans, chopped
- 4 oz toffee, chopped
- Vanilla ice cream (Light vanilla from Trader Joe's)
Preheat oven to 375 degrees.
In a large bowl cream together butter and sugars until well blended. Add egg and vanilla.
Add dry ingredients and beat until well blended.
Toss in chocolate chunks, nuts and toffee; fold into batter.
Chill batter in fridge for about 30 minutes.
Scoop out by the heaping tablespoon, roll into balls and set on a baking sheet lined with parchment or a silpat.
Bake for 8-10 minutes (check after 8 minutes); cookies are done when they are browning on the bottom. Allow to cool for 5 minutes on the pan before moving to a wire rack. Make sure they are cool enough that they are set so they do not melt through the wire rack.
Once cooled completely, take two cookies of equal size and scoop around 1/3 cup onto the flat side of one. Gently smush down into an even layer and top with the other cookie.