Brown Butter Toffee Oatmeal Cookie Cups
These are easy and delicious Brown Butter Toffee Oatmeal Cookie Cups! They are perfectly chewy, full of nutty brown butter, and have sweet toffee in every bite.
Ingredients
- 3/4 cups unsalted butter melted and browned
- 3/4 cups dark brown sugar
- 4 tbsp white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats or large flake oats
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup toffee bits like Skor or Heath's
Instructions
- Preheat the oven to 350℉/176℃ and grease a 12 muffin tin very well with oil. Set aside.
- In a pot on medium-high heat, melt the butter. Once melted, the butter will begin to bubble, sizzle, and foam. Continue to stir it constantly to avoid burning. The butter will go from a yellow to a deep brown colour within a few minutes, with browned bits on the bottom of the pot. The aroma of nutty-ness will fill the air. Once ready, transfer into a glass measuring cup to cool for 15 minutes while the rest of the ingredients are being measured. Make sure to scrap all the amber coloured bits on the bottom of the pan - that carries all the flavour!3/4 cups unsalted butter
- In a bowl, add the flour, oats, baking soda, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats, 1/2 tsp baking soda, 1 tsp cornstarch, 1/4 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the brown butter, brown sugar, and white sugar. Whisk for 2-3 minutes.3/4 cups dark brown sugar, 4 tbsp white sugar
- Add in the egg, egg yolk, and vanilla. Continue to whisk for another minute or so to combine.1 large egg, 1 large egg yolk, 2 tsp vanilla
- Add the dry and wet ingredients together. With a spatula, gently fold it together to create a soft cookie dough. Don't over-mix!
- Add in the toffee bits and mix in a few times. Don't over-mix!1/2 cup toffee bits
- Scoop and divide the dough evenly between the muffin tin. Put a couple extra toffee bits on top (optional, but recommended).
- Bake the cups for 18-22 minutes. The cups are done when the edges are a golden brown and the middles are slightly underbaked and puffy. They will continue to bake once removed from the oven from the heat of the pan.
- Allow to cool, then gently run a knife around the edges of each cup and 'pop' them out of the tin. Enjoy!