Go Back

Salted Toffee Oatmeal Cookies

Delightful chewy oats and luscious toffee in a cookie, topped with flaky sea salt for a balance of sweetness and saltiness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Base of the cookie, offering richness and moisture.
  • 1 cup packed brown sugar Adds a deep caramel flavor and tenderness.
  • 1/2 cup granulated sugar Sweetens without overpowering the toffee.
  • 2 large eggs Provides structure and stability to the dough.
  • 1 teaspoon vanilla extract Enhances the overall sweetness with warm notes.
Dry Ingredients
  • 1 1/2 cups all-purpose flour The backbone of the cookies, holding everything together.
  • 1 teaspoon baking soda Helps the cookies rise and become chewy.
  • 1/2 teaspoon salt Enhances flavors and balances the sweetness.
Mix-ins
  • 3 cups old-fashioned oats Adds chewiness and heartiness.
  • 1 cup toffee bits Introduces a rich, buttery sweetness.
  • flaky sea salt, for sprinkling A touch of saltiness that elevates the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add eggs one at a time, fully incorporating after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients until just combined.
  5. Fold in oats and toffee bits gently until evenly distributed.
  6. For thicker cookies, chill the dough in the refrigerator for up to 30 minutes.
  7. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart, and sprinkle with flaky sea salt.
Baking
  1. Bake for 10-12 minutes or until edges are golden brown. The centers should remain soft.
  2. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter for the best texture. Chill the dough for thicker cookies. Variations can include chocolate chips, nuts, or dried fruits. Store cookies in an airtight container to maintain freshness.