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Skor-Chocolate Chip cookies
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5 from 4 votes

Skor Chocolate Chip Cookies

Crisp, delicate skor chocolate chip cookies have a caramel-chocolate taste that is pretty exceptional. Freeze the batter in balls and bake them as needed. Likely nightly!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Servings (change as needed): 60 cookies
Author: Cheryl

Ingredients

  • 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 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 cup quick cooking oats
  • 1 package Skor/Heath toffee bits (about 1 - 1 1/4 cups)
  • 1 1/2 packages chocolate chunks (or chocolate chips) - about 2 cups

Instructions

  • Preheat oven to 375F
  • MAKE COOKIE DOUGH: Beat the butter and sugar until fluffy and well combined for about 2 minutes using an electric hand mixer and a large bowlAdd 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.
  • FORM COOKIES: 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 with oil.  Flatten cookies a little if you want them crispier.
  • BAKE: 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 cooling rack to cool completely.  Store in an airtight container.

Notes

Make Ahead and Freeze
  • Dough will keep in fridge for 5-6 days.
  • Cookies can be baked and frozen in a sealed container for up to a month
  • Alternatively (I do this all the time), roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or sealed container  - remove as much air as possible. Freeze for up to 3 months (some say up to a year is ok). Bake from frozen at 375F for 10-14 minutes. 
 
Nutrition Values are for smaller cookies (60 in a batch). This recipe make 48-60 cookies depending how big you like them.
Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Calcium: 8mg | Iron: 1mg