Go Back
Plate of freshly baked Salted Toffee Oatmeal Cookies with a sprinkle of sea salt.

Salted Toffee Oatmeal Cookies

Chewy and flavorful oatmeal cookies with buttery toffee bits and a pinch of salt, offering a perfect balance of sweet and savory.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (optional) adds warmth and coziness
  • 1/2 teaspoon fine salt inside the dough
  • 2 1/2 cups old fashioned rolled oats best texture
  • 1 cup toffee bits (or chopped toffee pieces)
  • to taste flaky sea salt for topping for sprinkling on top

Method
 

Preparation
  1. Cream the butter and sugars. Beat the butter with brown sugar and white sugar until fluffy and lighter in color.
  2. Add eggs and vanilla. Mix in the eggs one at a time, then add vanilla. Scrape down the sides to blend evenly.
  3. Mix dry ingredients separately. In another bowl, stir flour, baking soda, baking powder, cinnamon if using, and salt.
  4. Combine gently. Add dry ingredients to the wet mixture and mix just until no flour streaks remain. Do not overmix.
  5. Add oats and toffee. Stir in oats and toffee bits until well mixed.
  6. Chill the dough. Chill for 30 to 60 minutes to help the cookies hold their shape.
Baking
  1. Scoop dough onto a lined baking sheet.
  2. Bake at 350 F (175 C) for about 10 to 12 minutes, until edges are set and golden, and centers look slightly soft.
  3. Sprinkle a tiny pinch of flaky sea salt on top immediately after removing from the oven.
  4. Let cookies sit on the tray for 5 minutes before moving to a wire rack to cool.

Notes

Store cookies with a slice of bread in the container to maintain softness. You can substitute salted butter, adjust the added salt accordingly. For a heartier cookie, substitute some flour for whole wheat flour.