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.
Notes
Nutrition Information:
These cookies look amazing!
Looks like so much fun! And I’m dying for some of those cookies now.
Congratulations on this partnership with Land O’ Lakes!!! How wonderful for you Brenda. Your cookies look delicious and a great way to give this partnership a fabulous kick-off!
Love seeing your smiling face! The look on your face tells your Dad and me that you had a blast at Land O Lakes with Ree. And I have to admit I have probably eaten a few too many of these yummy cookies; thanks to June!
These sound delicious!! And I’m so bummed I missed the webinar, the timing just wasn’t right for me. I bet it was a ton of fun!
I loved hearing you speak! You guys had such great ideas!
Thanks, Angie – I’m so glad you were able to join in. Have a great weekend!
These look like cookie perfection!
Thanks, Laura! Happy Weekend to you! :)
You did such a great job, Brenda. A natural!
Love the cookies, you, and Ree! Isn’t she a kick in the pants?
She makes everything fun!
Happy weekend, friend!
I’m betting your encouraging coaching had something to do with that, thanks Sandy. Ree really is great – was fun to see and hear her charming wit in person. Happy weekend to you, too! xo
Wow Brenda! You are a “star”!!! What a great honor and it could not have gone to a better down-to-earth person who is truly talented! It sounded like you had a really nice time. I love your writing as you make a reader feel like they are there with you–that is truly a gift!
These cookies sound really yummy and I have saved the recipe because I WILL make them! Happy Friday!
Donna, you always send the sweetest notes. THANK YOU!! xo
Brenda, looks like you had a fantastic time! And the cookies look delicious!
It was a great experience, Jackie – thanks! Great to hear from you again! :)
Lovely lovely! So excited for you…and I can’t wait to keep up with your Land O Lakes adventures this year. I have used their butter for years and swear by it for all my cooking. When ever I have tried something else, usually because it’s on sale, I always regret it! So fun you got to hang with Ree…Oh she is such a Dear! These cookies look very yum too by the way ; )
Thank you, my dear Sheila. That LOL butter is def top notch, I agree. And Ree? Yes, she is, too. :)
I was so honored to listen in on the webinar. I couldn’t tell you were nervous at all so those Ree pokes must have really helped!
It was wonderful you could join in! Thank you so much…I was sweating big time. Couldn’t you hear my heart thumping?! ;)
Loved being part of the webinar it was really great! I love these cookies and can’t wait to try them.
It was fun to hear your southern voice from WY! :) Thanks, Milisa!
So much fun!!!! I cant think of a smarter, kinder, or better person for Land O Lakes to have picked… you are a perfect fit!! Looking forward to more! And these cookies??? Yeah. They are awesome. :)
You are way kind, Amanda. Thank you. And I miss you!!! xo
OK so a few things:
1) These cookies — YUMSAUCE.
2) I totally live approximately 4.5 minutes away from the Land O Lakes headquarters! How fun that you got to go there!
3) I also experienced the magic that is The Bachelor Farmer last weekend (we went for their Sunday supper) and I died of happiness in my date cake dessert.
4) Yay for meeting Ree!
So nice to hear from you, Stephanie! That Sunday Supper at TBF looks so intriguing to me. Good stuff!
Stephanie – we have to get together! We are literally 4.5 minutes away from the headquarters too!!!
Brenda – next time you’re in the area, let us know :) The partnership you have with them is going to be such fun! Can’t wait to see what you cook up.
What a fun chat and I’m so glad you had the opportunity to meet Ree in person. She is so charming!
Yes, it was fun – can’t wait to see you again this year, AND meet your fam! Ree is delightful, and so real. I met her briefly at a book signing before the holidays, along with our 2 girls. Our daughters completely fell for her…it was so hard for them to go to school this week knowing I was on my way to meet up with her. :)
Loved chatting with you this week:) I wish we could have all been in MN together…well, maybe not since it is freezing:) Hurry up Austin! Love the cookies!
I am SO looking forward to Austin (and its warmth!), having us all together, and finally meeting you!!!
Ooooh! Gotta try these soon!
(You were lovely on the webinar. So fun to hear you speak and see you at the same time!)
Thanks, Amy – was fun to hear you, too!
This is so awesome, Brenda!! I can’t wait to hear more about it!
It was a great experience with great people. Thanks, Cassie!
So fun, Brenda!!! So glad to be working with you!! Can’t wait to finally meet in person in may!! Ree is so sweet, love all if these pictures & your cookies!!!
Thanks, Julie! I’m so excited and completely honored to be working with you, too – I love what you do. And I’m so looking forward to real live face time with you this year…May, June AND July! :)