This cookie recipe combines luscious milk chocolate, buttery toffee, and a flavorful oatmeal base. When they are freshly baked, these cookies are crispy around the edges and soft in the centers. They also made the kitchen smell like heaven!
How is this recipe healthy?
While these cookies are rather high in sugar and fats, they are also small, which makes them a great treat to enjoy in moderation. If you want to eat the whole batch though, I completely understand! This recipes uses oatmeal, which is high in soluble fiber — great for digestion. Carbohydrate-rich recipes just like these are what we need to improve our serotonin, which boosts our overall mood. Therefore, these cookies are definitely good for your mental health.
Oatmeal Chocolate Chip Toffee Cookies
This recipe includes a simple oatmeal cookie base, milk chocolate chunks, and toffee bits. The result is a buttery, textured cookie that melts in your mouth.
Ingredients
Toffee
- 1/4 cup butter, softened 56 g
- 1/4 cup granulated sugar 48 g
- 1 pinch salt 1 g
- 1/4 tsp vanilla extract 1 g
Cookies
- 1/2 cup butter 113 g
- 1/2 cup brown sugar 96 g
- 1 egg
- 1 tsp vanilla extract 3 g
- 1 cup flour 120 g
- 1/2 tsp baking soda 2 g
- 1/2 tsp salt 3 g
- 2 tsp cinnamon 5 g
- 3/4 cup rolled oats 60 g
- 1 bar milk chocolate 43 g
Instructions
Toffee
- Line a small baking tray with parchment paper. Set aside.
- In a small saucepan, combine the butter, sugar, and salt. Cook over medium heat, stirring occasionally, until the toffee reaches 290-300º on a candy thermometer, or until a ball of candy dropped in ice water hardens.
- Remove the toffee from the heat and stir in the vanilla extract. Pour it onto the prepared baking sheet. Let the toffee chill in the refrigerator until ready to use.
Cookies
- In a saucepan, heat the butter over medium heat until it comes to a boil. Once the butter stops bubbling as much and brown bits form, remove it from the heat. Let it cool in the refrigerator until it has solidified.
- In a mixing bowl, combine the brown butter and the sugar. Beat until light and fluffy. Add the egg and vanilla and continue beating.
- Add the flour, baking soda, salt, cinnamon, and rolled oats to the mixture. Continue mixing until the dry ingredients are incorporated.
- Break the toffee into small pieces. Chop the bar of milk chocolate into similar-sized pieces. Add the toffee and chocolate to the cookie dough and mix to combine.
- Line a baking tray with parchment paper. Scoop out 1-inch sized balls of cookie dough and place them on the baking tray.
- Preheat the oven to 350º F. Place the cookie dough in the refrigerator while the oven preheats.
- Bake the cookies for 8-11 minutes, or until the cookies are golden brown but still soft. Remove the baking tray from the oven.
- Let the cookies cool at room temperature. Serve warm if desired.
Notes
- If your cookies are not perfectly round when they come out of the oven, that's okay! Use a cookie cutter or round shaped container to shape the cookies by circling the mold around the fresh cookies.
