Salted Toffee Oatmeal Cookies
These Salted Toffee Oatmeal Cookies are irresistibly chewy with golden edges, soft centers, and buttery toffee bits in every bite. Finished with a sprinkle of flaky sea salt, they strike the perfect sweet-salty balance. Great for holidays, lunchboxes, or anytime you need a warm, comforting cookie.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 cup toffee bits like Heath Bits o’ Brickle
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 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.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in oats and toffee bits until evenly combined.
- Chill dough for 30 minutes (optional for less spreading).
- Scoop tablespoon-sized dough balls onto baking sheets, spaced 2 inches apart.
- Lightly press each dough ball and sprinkle with flaky sea salt.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature butter for best creaming.
- Chilling dough enhances flavor and shape.
- Store in airtight container for up to 5 days.
- Freeze dough balls or baked cookies for up to 2 months.
- For extra richness, brown the butter before mixing.