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