Get ready to experience a cookie that will transform your baking game forever! These Oatmeal Chocolate Chip Toffee Cookies are not just another sweet treat - they're a perfect harmony of crispy edges, chewy centers, and an irresistible blend of rich chocolate and crunchy toffee. Imagine biting into a cookie that combines the wholesome goodness of oats with decadent chocolate and buttery toffee bits - it's like a party in your mouth that you never want to end!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats, chocolate chips, and toffee bits using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Enjoy your Oatmeal Chocolate Chip Toffee Cookies warm or at room temperature. They can be stored in an airtight container for up to a week, if they last that long!
Tips
- Ensure your butter is truly softened, but not melted, for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set properly.
- For extra indulgence, slightly underbake the cookies to maintain a soft, chewy center.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
- For best flavor, let the dough rest in the refrigerator for 30 minutes before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 33g
Protein: 3g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 20mg
