These Brown Butter Oatmeal Toffee Cookies are absolutely incredible. The nutty brown butter paired with the sweet toffee is so heavenly. They've got the perfect chew from the oats in every bite too. No chill time required!
These may very well be the best cookies I've ever made on the blog. They are THAT good.
These Brown Butter Oatmeal Toffee Cookies are a dream. As they bake, the brown buttery edges crisp up perfectly. The nutty brown butter, toffee, and oats combination is just sweet enough that it satisfies the craving, but not enough to send you into a sugar coma.
If there is one recipe you want to try from my blog, let it be this one! Trust me!
Step by step instructions
Here is how to make and bake these brown butter toffee oatmeal cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Brown the butter. Check out the recipe card below for more instructions. Allow to cool for 15 minutes.
Step 2 - Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 3 - Whisk together sugars. Into a large bowl, add the brown butter, brown sugar, and white sugar. Whisk for 2-3 minutes until well combined.
Step 4 - Add in eggs and vanilla. Whisk the eggs and vanilla in for another minute, scraping the sides of the bowl as needed.
Step 5 - Combine. Add the dry and wet ingredients together until a soft cookie dough forms. Do not over-mix!
Step 6 - Add toffee. Mix the toffee bits in just until combined - do not over-mix!
Step 7 - Bake. Scoop the cookies onto the baking tray 6 at a time. Add extra toffee bits on top (optional). Bake for 12-15 minutes or until the edges are a golden brown and the middles are slightly underbaked. The cookies will continue to bake from the hot tray after you remove them from the oven.
Allow to cool, and enjoy! These cookies are divine!
FAQ
How do I store these cookies?
These cookies are best served fresh. They stay good on the counter for 3 days, and in the fridge for up to 1 week in an airtight container.
Do I have to add the oats?
Yes. This is a main ingredient.
Do I have to brown the butter?
No. I highly recommend you do this though as it elevates the flavour x100!!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Toffee Oatmeal Cookies
Ingredients
- 1 cup unsalted butter melted and browned
- 1 cup dark brown sugar
- 1/4 white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 3/4 cups rolled oats
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 cup toffee bits*
Instructions
- Preheat the oven to 350℉/176℃. Line 2 baking trays with parchment paper and set aside.
- Brown the butter. In a medium-sized pot, add the butter and melt it over medium-high heat. Once melted, it will begin to bubble, crackle, and turn foamy. Stir continuously. The butter will go from melted to browned within 5 minutes, keep a close eye as it can burn quickly. You know it's ready when there are bits of brown butter at the bottom of the pot and the smell of nuttiness fills the air. Remove from heat and transfer into a heat-safe cup to cool for 15 minutes.1 cup unsalted butter
- Into a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 3/4 cups rolled oats, 1/2 tsp cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp cornstarch, 1/2 tsp salt
- In a large bowl, add the slightly cooled brown butter, brown sugar, and white sugar. Whisk for 2-3 minutes until smooth.1 cup dark brown sugar, 1/4 white sugar, 1 cup unsalted butter
- Add in eggs and vanilla. Continue whisking for another 1-2 minutes, scraping the bowl as needed.1 tbsp vanilla, 2 large eggs
- Add the dry and wet ingredients together. With a spatula, gently mix to form a soft cookie dough. Don't over-mix!
- Toss in the toffee bits and mix just until combined. Don't over-mix!1/2 cup toffee bits*
- Scoop 6 cookies per tray, I did about 2 tbsp per cookie with a cookie scooper. Place 3-4 inches apart from one another. Add extra skor bits on top (optional).
- Bake for 12-15 minutes or until the edges are a golden brown and the middles are slightly underbaked. The cookies will continue to bake as they cool. Sprinkle flakey sea salt on top (optional) and enjoy!
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