These Skor-Chocolate Chip cookies are essentially trumped up chocolate chip cookies with a little bit of healthiness in them. Ok, that might be a bit of an exaggeration, but I figure the oatmeal counts for something. In my humble opinion, these crisp, delicate cookies with a caramel-chocolate taste are pretty exceptional. Here’s what I do with them to have a handy dessert at the drop of a hat. I make a full batch, bake a few for immediate eating, roll small balls with the rest of the cookie dough, freeze them on a tray, then pile them into a sealed plastic bag and keep them in the freezer. Whenever I have a craving, need a little homemade birthday treat for someone or have guests over, I just bake as many as I need. Fresh, warm cookies for any occasion. Makes 48-68 cookies.
- 1 cup softened unsalted butter (2 sticks)
- 3/4 cup brown sugar
- 1/2 cup sugar (if you prefer less sweet, cut this down a bit)
- 1 egg
- 2 teaspoon vanilla
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 cup quick cooking oats
- 1 package Skor bits ( or Heath bits )
- 1 1/2 packages chocolate chunks
- Preheat oven to 375F
- Beat the butter and sugar until fluffy and well combined for about 2 minutes using an electric hand mixer and a large bowl
- Add the egg and vanilla. Continue to beat for another 2 minutes.
- Add flour and baking soda by sifting it through a mesh strainer. Add oats. Beat mixture just until well combined. The mixture will be thick.
- Mix in the Skor bits and chocolate chunks by hand.
- Drop by 1 inch lumps (for small cookies) and 2 inch lumps (for medium size cookies) onto a parchment lined cookie pan. If you don’t have parchment, use foil and spray a bit with oil. Flatten the cookies a little if you want them crispier.
- Bake for 8-12 minutes depending on the size of cookie and the texture you want (softer or crispier).
- Cool for a few minutes then transfer to a grate to cool completely. Store in an airtight container.
As mentioned above, roll small balls with the rest of the cookie dough, freeze them on a tray, then pile them into a sealed plastic bag and keep them in the freezer. When ready to use, bake in a preheated 375F oven for 10-14 minutes.