I can’t believe Christmas is a week away! The holidays definitely snuck up on me. I had my tree up a month ago but I’ve managed to accomplish nothing else that I had planned. I’m so unprepared that I had to run to Walmart last night for tape. And in case you weren’t aware, Walmart is not a place you want to be this close to Christmas.
Anyway, way back in the summer I made a list of 15 cookies and candies I wanted to make this month but this is the first one I’ve actually had time for! I’m such a sucker for those little toffee bits so I’m happy I was able to get this one made and posted before Christmas. The boys in my house love oatmeal cookies so of course they were a hit with all of them! If you’re looking for a no-fuss cookie to add to your holiday baking list, this is a great one!
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Whisk together flour, oats, baking soda, and salt to remove any clumps. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown sugar and butter until light and fluffy. Beat in vanilla and egg. Add in the flour mixture and beat until just combined. Use a rubber spatula to fold in the toffee bits.
Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 11 minutes. Let cool on sheet for a minute or 2 before transferring to a wire rack to cool completely.
Lately I find myself sitting at my computer, sifting through recipe sites one after another just looking for inspiration. Everyday I sort through all the magazine recipes I’ve pulled over the years. I’ve even resorted to watching Food Network. Nothing’s working. I’m in a rut. A baking rut.
I made these scones only because I had all the ingredients so I wasn’t expecting much from them. They really surprised me. I had some baking powder issues (someone remind me to buy a new jar) but they still turned out great. They tasted a lot like my favorite sweet cream biscuits because duh, they pretty much are those cream biscuits! But with chocolate chips, pecans, and toffee bits!
My biggest problem with scones (I’m looking at you Starbucks) is that they’re so dry but these? Nope, not at all. I halved the recipe thinking we wouldn’t like them very much but I woke up this morning to only 1/2 a scone left! That’s a definite success.
Preheat oven to 375Â°F. Lightly butter 2 heavy large baking sheets. Combine flour, ½ cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms. about 2 minutes. Form dough into ball; pat out to form 1¼-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with raw sugar. Bake until golden brown, about 20 minutes. Serve warm.