So after 30 days of super-clean-eating, I ended it with a piece of banana cream cheesecake! Apparently there's no such thing as easing into things with me. But man, it was worth it. After 30 days, you're supposed to re-introduce foods one at a time to monitor your reaction to them. Dairy was first on my list (custard, cheese, kefir) and thankfully I seem to be handling that just fine.

Overdoing gluten makes me tired. This is valuable information!

I've decided that I feel really restricted when doing a Whole30. I've resolved to do two of them this year, so in September, that will probably be my last one. The results are incredible (more energy and better-fitting clothes), but in the future, I'll just be doing Whole7's or Whole14's whenever I feel the need.

Last weekend I met my sisters and mom for the weekend and eating out the whole time was a little rough. I'll admit that. Especially when my sister made a killer cheesecake. I had to watch them eat that all weekend. Thankfully I had the sense to snag a piece to save for later. Now my mother and father in law are coming to stay with us this weekend, so this time, I'll be unrestricted. 

These cookies aren't gooey per my usual preference, but, dang. As they bake, a thin foot forms around the edge and forms a small lace-like border that has just enough crispness. The middles don't spread much, so they remain chewy and thick. The contrast between the soft middle and the crisp edge is spectacular.

Adding oats make them unpretentious and rustic-looking, but there's still enough toffee and chocolate flavors to keep them special.

The Andes toffee I used is seasonal, so you probably won't be able to find it this time of year. Any other toffee bits would be fantastic and add another level of crunchiness.


Chocolate Toffee Oatmeal Cookies
Adapted from Baking: From My Home To Yours
Yield: 3 dozen

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 cup sugar
1/2 teaspoon molasses
1 cup dark chocolate chips
12 Andes toffee crunch thins or 1/2 cup toffee bits, roughly chopped
2 large eggs
1 1/2 cup old-fashioned oats

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper or a baking mat.

Sift together the flour, cocoa, baking soda, and salt.

Set a small pot over medium-high heat with about an inch of water in the bottom. Bring to a simmer.

In a medium heat-proof bowl, combine the butter, sugar, molasses, chocolate, and toffee. Set over the simmering water and stir with a wooden spoon or spatula until fully melted. Remove from heat.

One at a time, whisk in the eggs.

Add in the dry ingredients to the melted chocolate and stir until just combined.

Finally, stir in the oats.

Place tablespoon-sized balls of dough on a cookie sheet, about 2 inches apart.

Bake for 12 minutes on a middle rack, rotating pan after 6 minutes.

The cookies should be able to be transferred to a cooling rack immediately, but if they are too fragile, give them another minute or two to cool.

Once they have reached room temperature, store in an airtight container on the counter for a few days, or in the freezer for a few months.