Dearest reader, I'm having one of those weeks where I just can't get ahead. It seems like every day that passes I get more and more underwater. If I owe you an email, please know that I'm sorry and will get back at you tomorrow or the next day at the latest! (Hey, and if you are a person that I owe some correspondence to - would you kindly stop reading this blog post right now? You'll hate me).
Anyway, I needed a break this evening so found myself at my mom's making cookies. As I shovel these into my stressed-out mouth, let me tell you, dearest reader - they are killer.
Try this recipe out the next time your to-do list is overwhelming you and you feel like everyone's tapping their foot at you.
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 3/4 cups rolled oats
1 cup semisweet chocolate chips
1 cup toffee pieces (I used Heath)
1) Preheat oven to 375. 2) In (very) large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. beat in eggs and vanilla until combined. Beat in flour. Stir in oats. Stir in chocolate and toffee pieces. 3) Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes until golden. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. 4) Enjoy as best as your stress levels will allow.
(Recipe adapted from Better Homes and Gardens' The Ultimate Cookie Book).