Mixing the dough reminded me of when I made Neiman Marcus cookies a few years ago. It was so thick by the end, I ended up making a bar cookie. I didn't have the energy left for drop style cookies. You need a stand mixer.
1/2 cup oats (I used quick cook)
2 1/4 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 t vanilla extract
1 cup toffee bits
1 cup almonds, toasted and chopped
1 (12 oz) bag semisweet chocolate chips
Preheat the oven to 375°. Spray a large jelly roll pan with cooking spray. Set aside.
Blend the oats in a blender. Transfer to a medium bowl. 
Mix in flour, baking powder, baking soda and salt. Set aside.
Using a handheld electric mixer, cream butter and sugars in a large bowl. 
Beat in eggs and vanilla. Stir in flour mixture, just til blended. Stir in the toffee, nuts and chocolate chips.
With a spatula, spread dough in prepared pan (or press with fingers). 
Bake 20-22 minutes or til bar is golden brown.
Cool in pan on a baking rack. Slice as desired.
Adapted from Giada's cookbook
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Comments: 25
My son-at-home has been bugging me to make GF chocolate chip cookies. He finally decided to try making them himself, but then got distracted by a peach crisp recipe, so made that instead, LOL! BTW, crisps are much better (IMHO) with GF oatmeal in them, than making a GF flour crisp. Much crispier and tastier.
I believe that about the crisp recipes.
Your posted this recipe so expertly step by step.
This was a fun one to do.
Looks absolutely delish, wish you'd send me some, Shan.
I saw the episode of the America's Test Kitchen with the brown butter in the cookies. I forget when that was. Does sound like an interesting adaptation.
I want to try that brown butter version.