Oat & Walnut Toblerone Cookies
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Ingredients
- ½ cup (1 stick) unsalted butter, room temp
- ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg + 1 egg yolk
- ½ cup rolled oats, blended into a fine meal
- 1 cup all-purpose flour
- ¾ tsp baking soda
- 3/4 tsp kosher salt
- 1½ cups chopped Toblerone (can also use chocolate chips or raisins)
- 1 cup chopped walnuts
- Maldon sea salt, for finishing
Directions
Preheat oven to 375°F. Mix butter and sugars in a stand mixer until light and fluffy. Add egg, mix, then add yolk and vanilla. In a separate bowl, whisk oats, flour, baking soda, and salt. Gradually mix into the wet ingredients in two batches. Fold in Toblerone and walnuts until just combined. Scoop dough onto a plate, cover, and chill for at least 1 hour or overnight. Scoop chilled dough onto parchment-lined baking sheets, spacing apart. Bake for 10 minutes, tap the tray on the oven rack, and bake 2-3 more minutes. Sprinkle with Maldon salt and cool before serving.