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.

Salted Oatmeal Toffee Cookies | Tutti Dolci

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.

Salted Oatmeal Toffee Cookies | Tutti Dolci

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Salted Oatmeal Toffee Cookies

  • Yield: 28 cookies

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups flour
  • 1 1/2 cups rolled oats
  • 1 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 Tbsp whiskey
  • 2/3 cup toffee bits
  • Flaky sea salt

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and brown sugar in a large mixer bowl at medium speed until creamy. Add eggs, vanilla and whiskey, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Stir in toffee bits. Cover dough and chill in the refrigerator for 2 hours.
  3. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly and sprinkle with sea salt. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Nutrition

  • Calories: 125
  • Carbohydrates: 15

33 comments

  1. Why have I never made oatmeal cookie with toffee?!? These are just gorgeous and from the way you describe them delicious too! I have to make these!

  2. I want to make these for a new mom and her family. Should I just leave the whiskey out or replace it with something else?

    1. Hi Beata, the cornstarch helps make the cookies soft and chewy, so I would include it. Hope that helps! 🙂

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