If you’re asking “What’s a Treasure Box Cookie?” then you’re asking the wrong question. What you really should be asking is what makes a cookie worthy of such a title.
The answer really is quite simple: said cookie should be filled with treasures, mix-ins equivalent to gold and riches. I don’t know about you, but food and precious jewels are basically on the same level in my book. These edible treasure boxes are stuffed with the most delicious riches: milk chocolate chips, butterscotch chips, toffee, and oatmeal.
Admittedly, these are also called Treasure Box Cookies because Butterscotch Chocolate Chip Toffee Oatmeal Cookies was just too ungodly long.
Call it what you want; you’ll feel as if you’ve hit the jackpot when you bite into one of these cookie. Thick, chewy, soft, and bursting with chocolatey-butterscotchy-toffeey bliss in each bite. Take comfort in knowing that I take care you with these cookies; they are generously stuffed with mix-ins, and when I say you get a bit of something sweet in every bite, I mean it. That combination of creamy chocolate, sweet butterscotch, and nutty toffee is out of this world. So indulgent, so rich. See why they’re Treasure Box Cookies yet?
What I love most is how hearty and comforting these cookies are thanks to that oatmeal. I haven’t had an oatmeal cookie in so long, and I’d forgotten how good they are. It’s the perfect chewy base for the edible treasure inside.
With all that sweet gold buried in mile-thick cookie, you’ll feel like a pirate digging into the “X” that marks that spot when you take that first bite. These are heart-warming and rich, a perfect pick-me-up.
Bake up a batch, and you’ll think you’ve struck gold.
A Few Tips Before You Get Cooking:
- Try dark chocolate chips instead of milk. Or, if you’re feeling really adventurous, try peanut butter chips.
- Don’t over-bake or the cookies will lose their chewiness.
- The bigger the cookie, the better!
- Parchment paper = perfect cookies & easy clean-up.
Treasure Box Oatmeal Cookies
Adapted from Baking Illustrated
Makes about 18 large cookies
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup quick-cooking oats
- 1/2 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 3/4 cups toffee bits
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the oatmeal, chocolate chips, butterscotch chips, and toffee bits. Chill the dough in the fridge for at least an hour before continuing.
3. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
4. Roll about a 1/4 cup of the dough into a ball. Place the formed dough balls on the prepared baking sheets, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.
5. Bake until the cookies are just beginning to turn golden around the outer edges yet the centers are still soft and puffy, 12 to 15 minutes [checking after 10 min]. Do not over-bake; this is crucial for chewy cookies! Remove from oven and cool the cookies on the sheet for one minute. Transfer the cookies from the baking sheets to a cooling rack with a spatula.