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Salted Toffee Oatmeal Cookies


  • Author: Sarah White
  • Total Time: 27 minutes
  • Yield: About 24 cookies 1x
  • Diet: Vegetarian

Description

Chewy oatmeal cookies with crunchy toffee bits and a sprinkle of flaky sea salt. A perfect balance of sweet and salty in every bite.


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 1/2 cups toffee bits
  • Flaky sea salt, for sprinkling

Instructions

  1. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. 
  2. Beat in eggs one at a time, then stir in vanilla extract until smooth. 
  3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to wet mixture. 
  4. Fold in oats and toffee bits until evenly combined. 
  5. Scoop dough onto a parchment-lined baking sheet and chill for 30 minutes. 
  6. Preheat oven to 350°F (175°C). Bake cookies for 10–12 minutes until edges are golden. 
  7. Sprinkle warm cookies with flaky sea salt, then cool on a wire rack before serving.

Notes

Store cookies in an airtight container for up to 5 days. Freeze baked cookies for 3 months or freeze dough balls to bake fresh when needed.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American