Here’s another variation on my favorite oatmeal cookie. This time, I added a mixture of Ghirardelli 60% Cacao Bittersweet Chocolate Chips, and chopped up Trader Joe’s Toffee Chips, which aren’t chips at all but little pieces of toffee (about 2″ by 1″) enrobed in milk or dark chocolate.
The surprise of this variation is the toffee melts in the oven (and spreads, making the cookies a little homely), but then when the cookies cool, the toffee hardens up again, producing something that’s part cookie, part candy. They are really decadent! But because they are oatmeal, they are, ya know, totally guilt-free!