Salted Toffee Oatmeal Cookies – Crispy Edges, Chewy Centers, and Irresistible Flavor!
There’s something truly magical about the combination of buttery toffee, chewy oats, and a touch of sea salt. These Salted Toffee Oatmeal Cookies are everything you could ever want in a cookie — rich, golden, crunchy on the edges, and soft in the middle. The caramelized sweetness of brown sugar and toffee bits blends perfectly with the texture of hearty oats, creating a cookie that’s comforting and indulgent at the same time. Perfect for family gatherings, cozy afternoons, or simply when you crave something homemade and heavenly.
Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2½ cups (250g) old-fashioned rolled oats
- 1½ cups (250g) toffee bits (such as Heath or Skor)
- ½ cup (90g) mini chocolate chips (optional but amazing!)
- Flaky sea salt, for topping
Directions:
Step 1: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer until the mixture is light, creamy, and fluffy — about 3 minutes. This step helps create that soft, chewy texture by incorporating air into the butter.
Step 2: Add eggs and vanilla
Beat in the eggs, one at a time, making sure each is fully combined before adding the next. Then mix in the vanilla extract. You should have a smooth, slightly glossy batter.
Step 3: Mix dry ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring on low speed until just combined. Don’t overmix — you want the dough to stay tender.
Step 4: Add oats and toffee bits
Fold in the rolled oats, toffee bits, and chocolate chips if using. The dough will be thick and full of delicious chunks — that’s exactly what you want.
Step 5: Chill the dough (important!)
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. Chilling helps prevent the cookies from spreading too much and deepens the caramel flavor of the toffee and brown sugar.
Step 6: Preheat and prepare the baking sheet
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
Step 7: Scoop and bake
Scoop about 2 tablespoons of dough per cookie and roll them into balls. Place them at least 2 inches apart on the baking sheet. Gently press the tops to flatten slightly.
Bake for 10–12 minutes, until the edges are golden brown but the centers still look a little soft. Don’t overbake — they’ll continue to firm up as they cool.
Step 8: Add sea salt and cool
As soon as you remove them from the oven, sprinkle a pinch of flaky sea salt over the tops. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookies:
- Use room-temperature ingredients: This helps everything mix evenly for the best texture.
- Don’t skip chilling: It enhances flavor and prevents flat cookies.
- Add nuts: A handful of chopped pecans or walnuts adds crunch and richness.
- Store properly: Keep in an airtight container for up to 5 days or freeze for up to 2 months.
Why You’ll Love Them:
These Salted Toffee Oatmeal Cookies strike the perfect balance between sweet and salty, soft and crispy. The toffee bits melt slightly into the dough, creating little caramelized pockets that pair beautifully with the chewiness of oats. With every bite, you’ll get layers of buttery flavor, nutty oats, and just enough salt to make you crave another.
Whether you’re baking for a crowd, for comfort, or for content that keeps readers scrolling and clicking, these cookies are guaranteed crowd-pleasers. They photograph beautifully, smell divine while baking, and taste even better than they look.