Toffee Oatmeal Chocolate Chip Cookies
These soft and chewy 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.
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).
- 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!