Oatmeal toffee cookies are an old favorite that I’ve made again and again, unintentionally memorizing the recipe with each batch. While the cookie texture has always been spot-on (soft and chewy), I found the last round a bit too sweet and one-dimensional; it was time for a recipe revamp.
Brown butter, a generous splash of whiskey, and a finish of flaky sea salt are some of the best ways to rework a recipe. Minor changes make a big impact here, adding layers of flavor to complement the caramelized bits of toffee. Somehow I know it won’t be long until I’ve memorized this recipe, too.