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Oatmeal Toffee Cookies
WARNING! This recipe may result in uncontrollable urges to make cookie dough at all hours of the day.
There is nothing — nothing I say! — like the rich, caramel notes that oatmeal and walnuts and toffee coated in butter and brown sugar develop. The result is a cookie that is miraculously chewy at the center, pocketed with pools of melting toffee and laced with crispy edges, tender with a crunch of walnuts, layered with sweetness and just a tantalizing touch of salt to keep it all in balance, and always, always gone too soon.
Oatmeal Toffee Cookies
Prep time: 15 minutes
Cook time: 25 minutes
Makes: About 2 ½ dozen
Ingredients
1 ½ cups old fashioned rolled oats
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup chopped walnuts, optional
1 cup toffee bits
Flaky sea salt, to garnish
Instructions
•Preheat the oven to 350ºF. Line two baking sheets with parchment paper. In a large bowl whisk together the oats, flour, baking soda, and salt. Set aside.
•In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium speed until combined and fluffy, 2 to 3 minutes.
•Add the egg and vanilla and beat until just combined. Add the flour mixture a third at a time, beating after each addition until a soft dough forms.
•Lastly, mix in the walnuts and toffee bits until speckled throughout. The dough will be thick here! You can use the hand mixer or stand mixer on low speed to help mix these into the dough if it’s too difficult with a spatula.
•Drop the cookie dough in 2 tablespoon increments onto the prepared baking sheets. Gently press down to flatten the cookies to about a ½-inch thick and sprinkle each with a bit of flaky sea salt. Bake for 10 to 12 minutes until golden brown and crispy on the edges and soft and chewy in the center. Allow to cool on the baking sheet completely.
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