Salted Toffee Oatmeal Cookies
These Salted Toffee Oatmeal Cookies offer a delightful spin on the traditional oatmeal treat, introducing rich, buttery toffee bits and the warm depth of maple extract. Crisp at the edges and chewy in the center, these cookies strike the perfect balance of sweet and salty in every bite.
Pin it to remember it!
Print Recipe
Ingredients
- 1⅔ cups of old-fashioned oats uncooked
- ½ cup of butter brought to room temperature
- 2 large eggs
- ⅔ cup of chopped toffee pieces
- 1 teaspoon of baking soda
- 2 teaspoons of maple flavoring vanilla extract may be used as a substitute
- 1½ cups of all-purpose flour
- ½ teaspoon of fine salt
- 1½ cups of firmly packed brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Prepare baking trays by lining them with either parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the flour, oats, salt, and baking soda until evenly blended. Set this dry mixture aside.
- In a separate, larger bowl, cream the softened butter and packed brown sugar using a hand mixer on medium speed for approximately 5 minutes, until the texture becomes light and fluffy.
- Add the eggs and maple extract to the creamed mixture. Continue beating until the ingredients are fully incorporated and smooth.
- Gradually mix the prepared dry ingredients into the wet mixture, stirring just until combined. Gently fold in the toffee bits with a spatula or spoon.
- Scoop the dough into rounded tablespoon portions and place them about 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven for 9 to 11 minutes. The cookies may appear slightly underbaked, but they will set perfectly as they cool.
- Once removed from the oven, allow the cookies to rest on the baking sheets for 1 to 2 minutes. Then, transfer them to wire cooling racks to cool completely.
Notes
These cookies come together with minimal effort and require only common pantry staples. Their irresistible blend of buttery sweetness and chewy texture makes them a go-to treat for any occasion.