Brown Butter Toffee Oatmeal Cookies
These Brown Butter Toffee Oatmeal Cookies are a dream! They have nutty brown butter, chewy hearty oats, and sweet toffee bits in every bite. No chill time!
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!
Notes
Toffee bits* - Skor or Heath's works. I used Hershey's Skor bits.