Ingredients
Scale
- ½ cup butter, softened
- ½ cup shortening
- 1 cup packed light brown sugar
- ¼ cup white sugar
- ¼ cup turbinado sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups rolled oats
- ½ cup toffee bits
- About 3 dozen Rolos
Instructions
- Place the Rolos in the freezer. Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, shortening, brown sugar, white sugar and turbinado sugar until light and fluffy. Add in eggs and vanilla and mix until completely combined. Combine the flour, baking soda, cocoa powder, and salt in a separate bowl; add into the sugar/butter mixture. Stir in the oats and toffee bits.
- Remove Rolos from the freezer. Okay, now you have two options: if you have a cookie scoop, scoop a normal amount of dough into the cookie scoop. Place one Rolo into the center of the dough still in the scoop and press it down. Press the cookie dough the squeezes out back on top of the Rolo. Release the dough onto the cookie sheet as usual. (This option is much easier and cleaner, but can only be done if you have a cookie scoop.) If you don’t have a cookie scoop, Make balls of dough (about 1 heaping tablespoon) and press a Rolo into the center of the ball, making sure the Rolo is complete covered by dough. Repeat until all dough is used. Note: make the cookies on the smaller side, because you want to get some Rolo in every bite!
- Bake 10 to 12 minutes until the cookies are no longer raw in the centers. Do not overbake. Let them cool for 2 minutes before removing them from cookie sheets to cool completely. Store in an airtight container. I recommend microwaving them for about 15 seconds before serving, making the caramel all ooey and gooey again! Enjoy!