If I’m being honest, when it comes to chocolate chip cookies, I’m a purist. In other words, oatmeal need not apply. Nothing against oats, for sure, but they just don’t belong in my version of the perfect chocolate chip cookie — a thick and chewy cookie, preferably large in size, filled with chips, but not too many, a little salty, uber-butterscotch-y, and consumed minutes after leaving the oven.
Here’s the thing though, I’m in cookie-making mode over-drive right now due to a broken leg, and the instant oats (yes, my oatmeal cookies call for instant — sorry, haters) and toffee bits in my cupboard just won’t stop staring at me every time I roll by in my office chair (i.e. makeshift wheelchair). 
And so it was just a matter of time before a toffee and chocolate oatmeal cookie was going to make its way onto this here blog. My jumping off point — like so many classic recipes that I revamp here — was a recipe of my mother-in-law’s (which looks a lot like this recipe for soft oatmeal cookies), coupled with my own oatmeal chocolate chip cookies for Baked Occasions.
