In the meantime, here's the recipe. Maybe some very kind Hungarian will bake you up a batch and walk them over to you.
Chocolate Chip Toffee Oatmeal Cookies
Based on a recipe of Wayne Harley Brachman
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup toffee bits (Skor, Heath, etc.)
Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup until incorporated.
Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips and toffee bits by hand.
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little.
Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Yield: about 36 cookies
Jose’s Notes:
These cookies can very easily made by hand - just make sure to cream your sugar and butter well. -I've gotten spoiled by my Kitchen Aid Stand Mixer.
The parchment paper comes in very handy. You can prepare additional sheets of cookies while the previous batch is baking. Once you take the first batch out of the oven, just transfer the cookies, parchment and all, to the cooling racks, then slide the “new” cookies on to the baking sheets, and pop them in the oven. Less clean up with the parchment too!
Use good ole Quaker Oats. However, do not use the Quick-Cooking variety - the texture will not be as good in the finished product.
I prefer using the Ghiradelli Double Chocolate Chips. I also usually add a teaspoon or two of chocolate extract (if you can find it) along with the vanilla - it adds a nice "depth" to the cookie.
And, yes, there's only one stick of butter and one egg for the whole batch! -And I find I usually get about 40-44 out of the recipe.
If you don't feel like making a whole batch at once, just scoop out the balls and freeze them. When you're in the mood for some cookies, just preheat the oven, line a baking sheet with parchment paper, put the frozen cookie dough balls onto the parchment, and pop them into the oven. Add about 2 to 3 minutes to the cooking time.
