The Lexingtonienne



That’s good enough for me. And yesterday I decided some homemade oatmeal toffee chocolate chunk cookies would be good enough for the Homeowners Association meeting Mike and I were hosting.

But first, it was a rainy day, so you know what that means:

And now it’s cookie time!

That’s a butter-flavored Crisco stick I’m using instead of butter. I just don’t think butter does quite as good a job of clogging one’s arteries as shortening does.

Of course you remember the scene from the movie “Troop Beverly Hills” when Troop Beverly Hills needs to sell a billion Wilderness Girls cookies in order to beat the Culver City Red Feathers?

So Troop Beverly Hills puts on a concert to promote their cookies and they sing this really awesome song? “Come on down! Come on down! It’s cookie tiiiime!”

Of course you remember that! Just like I have remembered this cookie recipe in my head for about 15 years.

Seriously, I don’t have this recipe written down. But I will write it down here, just for you.

These cookies are very nutritious because they contain oats, which the commercial says will lower your cholesterol. Hooray!

After you add the oats, get yourself a spoonful for sampling, just to make 100% sure that you have not accidentally made poisonous cookies. You can do this before or after you add the chocolate chunks and toffee bits, but DO NOT SKIP THIS VITAL STEP.


Meanwhile, cut up some cantaloupe to snack on so you can *try* not to eat all the cookies before the Homeowners Association members arrive for the big meeting.

When the cookies come out of the oven, as a safety precaution, you’ll need to have another taste, just to make sure the cookies did not become lethal during the baking process. One never knows.

You’ll need some of this too. It helps those yucky cookies go down easier. They’re like medicine. Blech.

Aaaaand… Come on down! Come on down! It’s cookie tiiiiiime!


2 sticks of butter or 1 butter-flavored Crisco stick
1 1/4 C light brown sugar
1/2 C sugar
2 eggs
2 T milk
2 t vanilla
1 3/4 C flour
1 t baking soda
1/8 t salt
2 1/2 C oats
1 11-oz bag chocolate chunks
1 C (or a little less) toffee brickle

Preheat oven to 350. In a large bowl, cream butter and sugars. Add eggs, milk, and vanilla and mix on low speed. Combine dry ingredients in a separate bowl, then mix into cookie mixture in two batches. Mix in oats. Then mix in chocolate chunks and toffee. Drop by spoonfuls onto foil-lined cookie sheets (for easier clean up). Bake about 5 minutes, turn your cookie sheet, and bake about another 5 minutes or until desired doneness. Inhale.

You can add a cup of dried cherries if you like, for a little punch of sour. Or you can leave out the toffee and just go with basic oatmeal chocolate chips. You can also use butterscotch chips instead of chocolate. Basically this is a very flexible recipe that will allow you to do just about anything you want.




  • Comment by The Marinaccio — May 28, 2010 @ 1:56 pm

    Wow, must be nice to be able to afford organic milk! (in this economy)

  • Comment by Justin — May 28, 2010 @ 3:15 pm

    Holy cow!! Umm can you mail me some of those!!!

  • Comment by Brecke — May 28, 2010 @ 3:45 pm

    Yummy! They look delicious! I’m definitely going to give this recipe a whirl…I was drooling over your pictures. Great camera btw 🙂

  • Comment by Beth — May 28, 2010 @ 4:42 pm

    Your cookies look fabulous! I’d eat them for breakfast in place of oatmeal for sure.

  • Comment by HaleyD — May 28, 2010 @ 6:27 pm

    YUMM-O!…as the most annoying person in television would say ; ). Seriously, these cookies are divine.

  • Comment by Shae — May 29, 2010 @ 2:06 pm

    Mmmmm… where did you first taste oatmeal cookies with toffee and dried cherries?! Seriously great cookies – and photos… I can almost smell them! xxo

  • Comment by Jim — June 1, 2010 @ 5:47 am

    Well, I’ve been eating these cookies for about 15 years and I can attest – they are the best!

  • Pingback by His name is Bolognese, and we’re in love, and we’re getting married. - The Lexingtonienne — June 2, 2010 @ 8:22 am

    […] Look, my Kentucky mama made some darn good spaghetti when I was a kid, and it was she who made the oatmeal chocolate chip cookie recipe a classic. Mama can cook. But when it comes to bolognese, my mother-in-law’s sauce is, no […]

  • Pingback by The Proletarian Gastronomer’s Tour of Lexington - The Lexingtonienne — June 17, 2010 @ 6:00 am

    […] Harvest Oatmeal Chocolate Chip Cookies. You already know how I feel about oatmeal chocolate chip cookies. These cookies are gigantic and chewy and made fresh in the Great Harvest bakery, which smells like […]

  • Pingback by Chocolate Chip Pecan Pie - The Lexingtonienne — November 16, 2010 @ 11:15 am

    […] In my personal experience, Mama was a wonderful baker. She baked amazing Little Dolly squares, her oatmeal chocolate chip cookies were celebrated far and wide, and no one could make shortbread as perfectly crumbly and buttery as […]

  • Pingback by The Return of Baby Chef: Summer Fruit Cobbler - The Lexingtonienne — June 29, 2011 @ 9:13 am

    […] on the other hand, am a baker. I started out making oatmeal cookies when I was 14 or 15, and I like the guarantee that a recipe will turn out right if you simply […]

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.