Salted Toffee Oatmeal Cookies (Print Version)
Chewy oatmeal treats with toffee bits and a touch of sea salt for delectable sweet-salty bites.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup packed brown sugar
03 -
1/2 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
3 cups old-fashioned oats
10 -
1 cup toffee bits
→ Finishing
11 -
Flaky sea salt, for sprinkling
# Steps:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined.
05 -
Fold in old-fashioned oats and toffee bits until dough is evenly mixed.
06 -
For thicker cookies, chill dough in the refrigerator for 30 minutes. This step is optional.
07 -
Scoop out tablespoon-sized portions of dough, spacing them 2 inches apart on prepared baking sheets. Lightly press each dough ball and sprinkle with flaky sea salt.
08 -
Bake for 10 to 12 minutes until edges are golden and centers are set.
09 -
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Chilling the dough before baking helps prevent cookies from spreading too much, resulting in a chewier texture.