Keeping toffee oatmeal cookie dough in the freezer enables you to have crunchy outside~chewy inside delicious cookies at the drop of a hat. Just pull from the freezer, bake and eat!
This “freezer cookie dough” really is one of the savviest tricks any cook can have. Cookie dough. In the freezer. Ready to bake. Any time. Genius!
Adapted from a Taste of Home recipe, this dough bakes up into yummy cookies filled with oatmeal, toffee chips, and chocolate chips. For variety, butterscotch or peanut butter chips can be substituted for part or all of the chocolate chips for those who don’t prefer chocolate. Toffee chips can also be used exclusively for more toffee flavor than chocolate flavor.
The freezing of the cookie dough is not only great for convenience’ sake but is also necessary to get a soft, chewy, lofty cookie that won’t spread too thin and end up “crispy,” which is not how most folks prefer their cookies. With cookies, consistency is key, and the freezer is a cook’s best friend in many cookie recipes~especially this one.
Cook’s note: These cookies should be removed from the oven when they still look slightly “undone” for the soft inside. They will firm up after cooling.
I recently shared this oatmeal chocolate chip cookie dough for the freezer, which uses coconut oil instead of butter. The cookies are wonderful also and a great recipe to have for those who love using coconut oil.
I recommend using a stand mixer to make this dough, as it is extremely thick. I broke a blade on my KitchenAid hand mixer the last time I made these, so I’ll use a stand mixer from now on!
A cookie scoop is a must for rounded, uniform size scoops. I use an OXO Good Grips Medium Cookie Scoop and portion out generous mounds of dough. These bigger, rounder portions, once frozen, will spread out slightly and keep a soft inside with a chewy outside.
Let me hear from you if you make these. Thanks for stopping by. Be blessed, and stay savvy!