🍪 Salted Toffee Oatmeal Cookies 🧂
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon fine sea salt
3 cups old-fashioned rolled oats (not quick oats)
1 cup toffee bits (such as Heath or Skor)
Flaky sea salt, for finishing
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and airy—about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually incorporate this dry mixture into the wet ingredients, mixing just until no flour streaks remain.
Using a spatula, gently fold in the oats and toffee bits until evenly dispersed throughout the dough.
Scoop rounded tablespoon-sized portions of dough and place them on the prepared sheets, spacing them at least 2 inches apart to allow for spreading.
Just before baking, sprinkle each cookie lightly with a pinch of flaky sea salt.
Bake for 10–12 minutes, or until the edges are golden and the centers appear set (they’ll firm up as they cool).
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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