Chocolate Oatmeal Cookies with Toffee are the little indulgence we all need. Imagine biting into a cookie with crispy edges that yield to a soft, chewy center, bursting with rich dark chocolate and chunks of toffee. Yep, these cookies fit the bill perfectly! They’re not just tasty; they strike that perfect balance between salty and sweet, thanks to a sprinkle of flaked sea salt on top. Plus, they’re straightforward to make, so they’re great for anyone—from seasoned bakers to kitchen novices. Whether it’s for a cozy evening treat or a casual gathering, these cookies are bound to impress! So, let’s roll up our sleeves and whip up a delightful batch of these Chocolate Oatmeal Cookies with Toffee!
Why This Recipe Works
The magic of this recipe starts with a blend of all-purpose flour, oats, and sugars, all working together to create that perfectly textured cookie. You’ll find that the cooling dough does wonders—allowing the flavors to meld seamlessly and develop those deeper notes of chocolate and toffee. That distinct touch of flaked sea salt? It elevates the whole experience, contrasting wonderfully with the cookie’s sweetness.
Why You’ll Love This Chocolate Oatmeal Cookies with Toffee
You’re going to love the texture! These cookies come out with crispy edges and a soft, chewy center that deliver a delightful bite. On top of that, the rich dark chocolate combined with the toffee bits adds that luscious sweetness and warmth we all crave. Plus, the easy-to-follow instructions make this recipe a go-to dessert for any occasion, helping you whip them up in no time.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 cup Unsalted Butter, softened to room temperature (2 sticks)
- 1 cup White Sugar
- 1/2 cup Packed Light Brown Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 cup Old Fashioned Oats
- 6 ounces Dark Chocolate Bars, chopped (preferably 70% cacao or 1 1/2 cups dark chocolate chips)
- 1 cup Toffee Bits (like Heath Bits O’ Brickle)
- 1 teaspoon Flaked Sea Salt (like Maldon Sea Salt)
Preparing the Dough
Preheat the Oven to 350°F (177°C)
Start by lightly greasing a sheet pan. Alternatively, you can line it with a Silpat mat or parchment paper to make clean-up a breeze.
Combine Dry Ingredients
Grab a small bowl and whisk together the all-purpose flour, baking soda, and kosher salt. Set it aside for now.
Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, white sugar, and brown sugar on medium-high. Do this for about 3 minutes until you see it transform into a light and fluffy mixture.
Mix in the Egg and Vanilla
Add in that large egg and the pure vanilla extract. Mix it all on low until nicely combined, making sure to scrape down the sides of the bowl as needed.
Incorporate the Flour Mixture
Now it’s time to add the dry ingredients all at once to the wet mixture. Turn the mixer to low and mix just until you can no longer see any dry flour; stop immediately.
Add Oats, Chocolate, and Toffee
Gently fold in the old-fashioned oats, chopped dark chocolate, and toffee bits. Just give it a quick mix on low until everything is combined—you want to keep that cookie dough nice and thick!
Scoop the Cookie Dough
Using a heaping tablespoon, scoop out even portions of cookie dough. Arrange them on the prepared baking sheet, making sure to space them apart so they have room to spread.
Baking the Cookies
Transform in the Oven
Place those cookies in the preheated oven and bake for 12 to 14 minutes. You’re looking for golden edges while the centers still remain pale.
Tap and Salt
Once they’re out of the oven, give the sheet pan a good tap on the counter a few times. This helps deflate the cookies a bit. Immediately sprinkle the tops with flaked sea salt to enhance that flavor even more.
Cooling Time
Let the cookies cool on the sheet pan for about 10 minutes, then transfer them to a cooling rack to cool completely.
Serving Suggestions
- Enjoy them warm with a scoop of vanilla ice cream.
- Pair with a rich cup of coffee or a cold glass of milk for a delightful experience.
Tips for Success
- Make sure your butter is at room temperature for easier blending and a creamier texture.
- Don’t overmix after adding the flour; this keeps your cookies tender.
- If you want to save some for later, you can refrigerate or freeze the dough. Just remember to add a minute or two to the baking time while using frozen dough.
Variations
- Want a nutty twist? Substitute half of the all-purpose flour with whole wheat flour.
- If you prefer a sweeter flavor, swap in milk chocolate for the dark chocolate.
- For added crunch, throw in some chopped nuts like pecans or walnuts.
Storage Tips
- Keep those cookies fresh by storing them in an airtight container at room temperature for up to 3 days.
- If you want to save them for a long time, you can freeze the baked cookies or even the unbaked dough in a sealed bag.
Pairing Ideas
- Enjoy these delightful cookies with a cup of hot cocoa for a cozy snack.
- For a more sophisticated treat, pair with a glass of dessert wine.
FAQs
1. Can I use quick oats instead of old-fashioned oats?
Yes, you can, but keep in mind that the texture will be different. Quick oats tend to make cookies softer.
2. Can I freeze the cookie dough?
Absolutely! Freeze the dough in portions, and bake fresh cookies whenever you get the craving.
3. Can I substitute the toffee bits?
Of course! You can use butterscotch chips or chopped chocolate for a different flavor profile.
4. How can I make the cookies chewier?
Adding an extra egg yolk introduces more moisture and richness for chewier cookies.
5. What’s the best way to store leftover cookies?
Simply store them in a sealed container at room temperature or freeze them for longer life.
These Chocolate Oatmeal Cookies with Toffee go beyond just being a sweet treat; they’re filled with warmth and comfort. If you’re ready to impress friends or just indulge yourself after a long day, make a batch today. The blend of flavors and textures is sure to leave your taste buds singing with happiness!
Print
Chocolate Oatmeal Cookies with Toffee
These cookies offer crispy edges and a chewy center, filled with dark chocolate and toffee bits, making them the perfect sweet treat for any occasion.
- Total Time: 29 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 cup Unsalted Butter, softened to room temperature (2 sticks)
- 1 cup White Sugar
- 1/2 cup Packed Light Brown Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 cup Old Fashioned Oats
- 6 ounces Dark Chocolate Bars, chopped (preferably 70% cacao or 1 1/2 cups dark chocolate chips)
- 1 cup Toffee Bits (like Heath Bits O' Brickle)
- 1 teaspoon Flaked Sea Salt (like Maldon Sea Salt)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a baking sheet.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the butter, white sugar, and brown sugar until fluffy.
- Mix in the egg and vanilla extract until well combined.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in oats, dark chocolate, and toffee bits.
- Scoop onto the baking sheet and leave space between each cookie.
- Bake for 12 to 14 minutes until edges are golden.
- Tap the sheet pan on the counter, sprinkle with sea salt, and let cool.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is at room temperature for better mixing.
Avoid overmixing after adding flour for tender cookies.
Dough can be refrigerated or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
