Salted Toffee Oatmeal Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup toffee bits
- Sea salt, for sprinkling
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until combined.
6. Stir in the oats and toffee bits until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Sprinkle a pinch of sea salt on top of each cookie.
9. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal | Servings: 24 cookies
Tips:
Use cold toffee bits for a crunchier texture that holds its shape during baking.
For softer cookies, slightly underbake and let them cool on the baking sheet.