The Pioneer Woman Tasty Kitchen
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Chocolate Oatmeal Toffee Cookies

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Level: Easy

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Description

Soft and gooey with a rich center makes putting these cookies down impossible!

Ingredients

  • FOR THE COOKIES:
  • 2 sticks Butter, Softened
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Salt
  • 3 whole Eggs, Room Temperature
  • 3-½ cups All-purpose Flour
  • ½ cups Rolled Oats
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cream Of Tartar
  • 1 cup Chocolate Chips
  • 8 whole Toffee Bars (1.4 Oz. Size), Chopped
  • FOR THE VANILLA FROSTING:
  • 2 pounds Confectioners Sugar
  • 1-⅓ cup Vegetable Shortening
  • ½ cups Milk
  • 2 teaspoons Vanilla
  • FOR THE CHOCOLATE TOPPING:
  • 1-½ stick Margarine, Room Temperature
  • ⅔ cups Vegetable Shortening
  • 2 pounds Confectioners Sugar, Divided
  • ⅔ cups Cocoa, Divided
  • ½ cups Milk

Preparation

For the cookies:
Cream butter, sugar and brown sugar together. Add vanilla and salt. Add eggs one at a time; beat well. In another bowl, stir together flour, oats, baking soda, and cream of tartar. Gradually add to butter mixture, beating until well blended. Stir in chocolate chips and chopped candy bars. Refrigerate dough 30 minutes to 1 hour.

Preheat oven 350ºF. Using a small ice cream scoop, scoop out cookies onto a cookie sheet. Bake 10 to 12 minutes for soft cookies, 14 to 15 minutes for crispy cookies. Remove from oven and cool on cookie sheet 2 minutes, then remove to wire rack to cool.

For the vanilla frosting:
Combine confectioners sugar, vegetable shortening, milk, and vanilla in a mixer until smooth. Layer between 2 cookies to make a sandwich.

For the chocolate frosting:
Mix margarine and shortening in a mixer. Add 1 pound sugar and 1/3 cup cocoa, blend well. Add milk and mix until blended. Add remaining 1 pound sugar and 1/3 cup cocoa, blend until smooth. Layer between 2 cookies to make a sandwich.

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