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. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the oats and toffee bits until evenly distributed.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Lightly sprinkle a pinch of sea salt on top of each cookie before baking.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. 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 room temperature butter for better creaming and fluffier cookies.
Chill the dough for 30 minutes to help the cookies hold their shape during baking.