I thought it was high time I shared these Chocolate Chip Oatmeal Cookies with Toffee and Coffee with you. I’ve made them several times since last summer, when my aunt June passed them around the campground on Father’s Day weekend.
My family stayed with my parents in their camper that weekend, claiming every last little bit of space available. Camping was such a regular part of my summers growing up, so it’s great fun for me to share that experience with our own girls, in the same South Dakota State Parks. My parents have made it a tradition to invite our family to camp with them at least once a summer, along with a handful of other campers inhabited with friends and family from home, and I’m so grateful for the memories these weekends of fresh air create.
June makes these cookies with chopped pecans and toffee bits. My mom makes them without nuts and then doubles the toffee. And I seem to throw in whatever I’m craving or have available in the pantry. But how I’ve written the recipe here is how I like to make them when our pantry is full and prepared for a batch of these cookies. I like to incorporate both bittersweet and semi sweet chocolate chips, plenty of Heath candy toffee bits, and a bit of ground coffee beans. As time goes by, I find myself adding coffee in its various forms to more and more recipes involving chocolate. It’s a chocolate enhancer that has me hooked.
These cookies make me happy with all the fun goodies going on inside. Using sweet and creamy butter, plus just a touch of peanut butter, they have a wonderful flavor base. Add to that some oats and a variety of mix-ins, and you’ve got one batch of chewy and delicious cookies loaded with texture.
And speaking of butter…
I am beyond thrilled to be partnering with Land O’Lakes this year, to be talking with you about their butter.
Land O’Lakes is a farmer-owned cooperative and headquartered right here in Minnesota, less than a 20-minute drive from my home. And I was able to spend some time with them this week, what a treat for me!
Becky runs the show in the Land O’Lakes test kitchen, as its director. She’s been with Land O’Lakes for over 30 years (wow!), saying she started as an intern and simply never left. She wears a constant smile and is fun-lovin’, but it’s also obvious what a hard worker she is. I dare to even question if Becky’s dedication has something to do with butter being pumped through her veins…
(photo by Johnna of Land O’Lakes PR)
But the main reason I was invited to spend some time at Land O’Lakes this past week? I took part in a webinar hosted by Becky and the one and only Ree Drummond, aka The Pioneer Woman. I must repeat…what a treat!
(photo by Johnna of Land O’Lakes PR)
Ree deserves every good word I’ve ever heard or read about her. She is sweet and kind and genuine. And I can say that even after she purposely poked me in the leg a number of times. Really, though, that was my own nervous fault. She was just trying to get me to loosen up and relax, for which I gratefully took a few pokes for.
Johnna (left) and Allison (right), from Land O’Lakes PR, made sure the webinar proceeded just as they had mapped it out. They helped to put together a small group of bloggers – Julie from The Little Kitchen, Maria from Two Peas and Their Pod, Sommer from A Spicy Perspective, and myself – to take part in a series of Kitchen Conversations with Land O’Lakes and The Pioneer Woman in 2013.
(photo by Johnna of Land O’Lakes PR)
Because I live just a few miles down the road, I was invited to join the webinar live. Julie, Maria, and Sommer called in from around the country, and we all talked about this year’s predicted food trends with other fellow food bloggers and friends who called in. We’ll all be sharing more of that conversation with you in another week or so.
(photo from www.thebachelorfarmer.com)
The grand finale of my time this week with Land O’Lakes and Ree was finally getting to eat at one of the hardest-to-come-by reservations in town, The Bachelor Farmer. I’ve previously tried in vain to nab a couple seats at the Dayton brothers’ (Governor Dayton’s sons) Nordic table, and now finally personally know why they’re so hard to come by. I’m sure this restaurant’s popularity has something to do with not actually offering lutefisk, although I’m certain this would be the place that could make it desirable. But Scandinavian cuisine hasn’t been so hip in this town since Marcus Samuelsson was in the kitchen at Aquavit, where I vividly remember sharing my first bite of foie gras with Blake, shortly after we were married.
As I finished each course at The Bachelor Farmer, my plate was left as clean as I could muster with the utensils laid in front of me. I dared not clean my plates any farther, but I desperately wanted to. Yes, I enjoyed every last bite. And I definitely want to return, to explore the rest of their menu.
(If you happen to go to The Bachelor Farmer, please pick me up a gallon bucket of those crazy good pickled shallots and a double helping of bourbon-pecan ice cream with date cake and warm toffee sauce. Pretty, pretty please!)
(photo by Jamie of Land O’Lakes PR)
The Bachelor Farmer’s space is wonderful as well. Housed in a historic brick-and-timber warehouse, the Daytons aimed to preserve its original character. We dined upstairs in the most awesome room. All four walls were covered in afghans! The quirky decor, created from yarn in all imaginable colors and geometrics, cozied up our meal and conversation that frigid night.
I WILL be back!
A big thank you to all the great folks at Land O’Lakes for having me, and to Ree for being so down-to-earth-lovely and poking my leg. (Really.) I had a blast!
Cookies (with butter!), anyone?!
Chocolate Chip Oatmeal Cookies with Toffee & Coffee
Ingredients
- 1.5 c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 c. unsalted butter at room temperature
- ¼ c. creamy peanut butter
- ½ c. sugar
- ½ c. brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 c. old fashioned oats
- 1 c. Heath milk chocolate toffee bits
- ½ c. bittersweet chocolate chips
- ½ c. semi sweet chocolate chips
- 2 tsp. ground coffee
Instructions
- Preheat oven to 350° F.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 2 to 3 minutes. Add eggs and vanilla. Mix until combined. With the mixer on low speed, slowly add the flour mixture, mixing just until combined. Finally, fold in the oats, toffee bits, both chocolate chips, and coffee grounds until just combined.
- Drop dough by heaping teaspoons onto prepared baking sheet, leaving about 2 inches between the cookies. Bake for about 10 minutes, or until the cookies are a bit golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Hi Brenda
Ground Coffee: Is that instant coffee or coffee beans you buy and grind up yourself.
Hi, Jackie! I use ground coffee beans.
This is so fun Brenda. I’m jealous and I want to be apart of butter magic! :) Anyway your cookies are gorgeous!
Love the cookies, Bachelor Farmer is always amazing, Ree is a doll, and you are gorgeous. :)
Those cookies are the perfect mix of crunchy and chewy.
Oh, and I’m officially jealous. Ree doesn’t know this, but she’s my new Sunday morning workout buddy. I hit the treadmill while watching her show on the Food Network. I would love to meet her sometime!
Absolutely hooked on these cookies! I made them over the weekend and they were delightful! How can you not love a cookie with peanut butter, chocolate chips, oatmeal, toffee and COFFEE! Just awesome! :)
Oh my gosh – you lucky girl!! So cool that you are working with Land ‘O Lakes in MN!! (I just had appetizers at The Bachelor Farmer recently – WOW!!)
These look sooo good…I can’t wait to give them a try. I may try a sugar free version.
How fun, Brenda!
These cookies look and sound absolutely amazing. I would happily munch on them around the campfire or right at home.
Brenda,
Very cool! That looks like such a great experience!
I love the idea to use coffee in our baked goods that include chocolate. I know it complements the chocolate flavor nicely, but I never remember to do this with my regular recipes. I think that I will use coffee in my next batch of brownies! Thanks for the tip. :)
What a fun experience Brenda!! Sorry I had to miss the webinar, I bet you were great!
What an amazing experience for you to have! I am just south of you in good ole Wisconsin ;)
Brenda – I loved this peek behind the scenes – sounds like so much fun! I think that working in the Land O Lakes test kitchen may be my dream job, but I never knew it until today. ;)
Wow what a great time and the cookies sound so good!
So glad to see you had fun. Congrats and thanks for yet another fabulous cookie recipe!
Oh I love a good oatmeal cookie. I haven’t made any in a while though, which is kind of sad. I need to fix that soon. I bought a bag of toffee bits when I went home for winter break, but I never used them up, so I guess over the summer I’ll try to incorporate some toffee bits into things :)
Someone recommended that I use Land O’Lakes for my baking once, and I have never gone back. Good stuff, and a yummy post! :-)
These cookies look great and looks like a FUN trip too!
what a fun experience that must’ve been! I am so looking forward to meeting Ree in April and even more so now after reading your encounter with her. So fun! I can’t wait to hear more about this webinar. Oh…and the cookies. I can send you my address. :) YUM!!!
So cool! And these cookies look amazing!