Toffee oatmeal chocolate chip cookies are made with brown butter, brown sugar, and have pieces of toffee and chocolate in every bite! They come together in one bowl and are so delicious.
These are the best oatmeal chocolate chip cookies! They are soft and gooey in the middle, and crisp on the outside.
They're made with brown butter which enhances the brown sugar and adds a nutty aroma and flavour to the cookies.
The sweet and salty flavours in these cookies is unbelievably delicious.
For more cookie recipes, try Kinder Cookies, Small Batch Peanut Butter Cookies, and Maple Syrup Chocolate Chip Cookies.
Jump to:
Ingredients Notes
- Butter – I used unsalted. This will be melted and browned.
- Brown sugar – I used dark brown sugar, but light brown sugar works as well.
- Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet.
- Egg – Remove 2 hours before baking.
- Flour - All-purpose flour is used.
- Oats - Use large flake oats or old-fashioned oats. Quick oats won't work for this recipe as they're to small and will bake to quickly in the oven.
Step by step instructions
Here is how to make and bake these toffee oatmeal chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. See details in recipe card on how to do this step-by-step. As it comes back down to room temperature, prep the rest of your ingredients.
Step 2 - Whisk in the butter and sugar. Whisk the browned and cooled butter and brown sugar until well combined.
Step 3 - Whisk in egg and vanilla. Mix in the egg, egg yolk, and vanilla until smooth.
Step 4 - Add in dry ingredients. Toss in the flour, oats, baking soda, and salt. Using a spatula, fold until a soft dough forms. Do not overmix!
Step 5 - Mix in add-ins. Toss in the chocolate chips and toffee pieces.
Step 6 - Scoop and bake. Scoop 6 cookies onto a tray using a cookie scooper spaced out 2-3 inches each. Bake the cookies for 10-12 minutes or until the edges are a light golden brown.
Once out of the oven, sprinkle with flakey sea salt (optional but recommended), and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes.
- Do not over-bake these oatmeal cookies! They continue to bake as they cool on the baking tray so the middle should be soft when removing them from the oven!
FAQ
Can I double this recipe?
Yes you may. Just click the 2x option on the recipe card below. Be careful with the new measurements, I recommend using a gram scale to measure out the dry ingredients.
Do I have to add toffee?
No! Feel free to leave it out (and the chocolate chips) or substitute it for something else like raisins, white chocolate, dates, nuts, or dried fruit.
Storing and Freezing
Store these toffee oatmeal chocolate chip cookies at room temperature in an air-tight container, like a ziplock bag, for up to 5 days.
Freeze the baked cookies in a freezer safe bag for up to 30 days. When ready, thaw for 1-2 hours before eating. Warm up in a microwave for a soft gooey cookie.
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
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!
Toffee Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cups unsalted butter melted and brownied
- 1 cup dark brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 1/3 cups all-purpose flour
- 1 cup large flake oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup toffee pieces
Instructions
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).3/4 cups unsalted butter
- Preheat the oven to 350℉/176℃. In a large mixing bowl, whisk together the cooled brown butter and brown sugar. Then whisk in egg, egg yolk, and vanilla.3/4 cups unsalted butter, 1 cup dark brown sugar, 1 egg, 1 egg yolk, 1 tbsp vanilla
- Toss in the flour, oats, baking soda, and salt. Using a spatula, gently fold until no dry streaks show.1 1/3 cups all-purpose flour, 1 cup large flake oats, 1/2 tsp baking soda, 1/2 tsp salt
- Mix in the toffee pieces and chocolate chips.1/2 cup semi-sweet chocolate chips, 1/3 cup toffee pieces
- When you are ready to bake the cookies, preheat the oven to 350°F and place parchment paper on two baking trays.
- Using a cookie scooper, scoop 6 cookies on the baking tray.
- Bake for 11-13 minutes or until the edges are a light golden brown. Remove from oven and sprinkle with flakey sea salt (optional, but recommended).
- Enjoy!
Mary says
Tasty, although the cookies did spread while baking.
Ania says
Hi Mary, I'm happy to hear that the cookies were tasty. There are many reasons your cookies may of spread. Your butter may of been to warm, or your flour may of been inaccurately measured. I always recommend using a gram scale. Another common reason this happens is due to inaccurate readings of ovens, which is unfortunately out of our control. Overall, if you would like to make these cookies again in the same oven, I would decrease the leavening agent to 1/4 tsp. I hope this helps! 🙂