If you live in DC and you love cookies, you’ve heard of the Teaism’s Salty Oat Cookie. This national treasure comes in two flavors: plain and chocolate. It is divine, and lots of people have tried to figure out the recipe (it’s a SECRET) but it never really turns out just right — it isn’t bad, it just isn’t perfect.
Well, these aren’t perfect either.
BUT in working to discover the perfect Salty Oat Cookie I stumbled upon something even more amazing…and I’ve made like 6 batches of these cookies trying to get them just right. I really took a hit for y’all, and my waistline shows it. Still, it was worth it to perfect these amazing cookies.
Nene’s Chocolate Caramel Toffee Oat Cookie
1 ½ cups flour
½ cup tapioca (or rice) flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ cup + 1 TB dark chocolate powder* sifted
2 sticks unsalted butter, softened
1 cup light brown sugar
½ cup white sugar
2 large eggs
1 ts vanilla extract
2 cups of rolled oats
1 bag of Heath Toffee Bits
½ bag of Ghiradelli Caramel Chips
In a large bowl mix the flour, tapioca flour, baking powder, baking soda, and cinnamon with a whisk. Sift in the chocolate powder and mix together until well blended.
In a separate bowl (or your stand mixer bowl) add the butter and sugars and mix together until creamy, add the eggs and vanilla until well combined (be sure to scrape down the sides if you are using a stand mixer.
Add the flour mix slowly, 1 cup at a time until the batter is well blended.
Add rolled oats and mix.
Add toffee bits and caramel chips and mix (if you are using a hand mixer you may have to resort to a spoon as this batter gets quite stiff).
Here is the fun part…lay out a sheet of cling film and dump the batter on it (in the general shape of a log). Pull the cling wrap over it and roll it back and forth on your counter until you get a nice LARGE log of cookie batter. It will be easy to shape at this point in time, so if the middle it too big just squish it out until it looks even. Make sure it is a LARGE log (mine is usually about 3 inches across), you want BIG cookies (trust me).
Refrigerate 24 hours. If you want gently curl it into an S-shape to fit around other stuff in the fridge, and stick a fake snake head on it to make your partner scream and slam the fridge you totally can! If you are not a bad person like me just leave it log shaped. 😉 #NotBasedOnTrueEvents #WellOkayMAYBE
When completely cooled, bring that sucker out — plop it on the counter and cut yourself some ½ inch wide cookies. Again, trust me–the bigger the better.
Put them in a COLD oven set to 350 degrees.
Bake them for about 25 minutes OR 15 minutes after your oven beeps at you that it has finished preheating.
If you are waiflike and cannot handle that kind of cookie find someone to share it with. They are so much more moist and amazing when they are bigger.
One last hint, only cut off what you need. While these will retain some moisture, if you make too many of these giant cookies you will be DAUNTED by the amount to be eaten. And honestly, there is nothing better than warm chocolate cookies STRAIGHT from the oven that are the size of a small country and some milk (or lactose free milk if you gotta).
Notes:
*You can use regular cocoa, but dark chocolate cocoa makes a huge difference.
** You can use instant oats, but it changes the feel of the cookie. Up to you. Also, don’t use steel cut oats, you would think they would soften but they don’t.
