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Happiness is a tray of freshly baked chocolate toffee oatmeal cookies! Sprinkled with flaky salt and topped with extra chocolate chips (the only way to live!), these cookies are the perfect taste of chocolate and toffee.
With just enough oats to win over the oatmeal cookie lovers, we start with a vanilla-brown sugar cookie dough studded with toffee bits and semisweet chocolate chips.
As the cookies bake, the toffee bits melt into the dough for notes of buttery caramel, and the cookies emerge from the oven with pockets of rich and gooey chocolate.
Finish them with a generous shower of flaky salt to balance the rich chocolate. These chocolate toffee cookies are perfection!
Success Tips
Use high quality chocolate chips. I use and love Ghirardelli Grand chips for the most decadent chocolate chip cookies!
Don’t skip the toffee bits. I recommend Heath English Toffee Bits for plenty of toffee flavor in each bite. You can also use a coarsely chopped Heath English Toffee candy bar.
Chill the dough before baking. A brief 1 hour chill time intensifies the flavor and ensures that the cookies don’t overspread in the oven.
Make Ahead Tips
These cookies can be made ahead for whenever a cookie craving strikes! Simply scoop the dough out onto a parchment-lined baking sheet and freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.
More favorite cookie recipes:
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Chocolate Toffee Oatmeal Cookies
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes (includes chilling)
- Yield: 28 to 30 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft and chewy chocolate toffee oatmeal cookies studded with toffee bits and chocolate chips are the perfect anytime cookie!
Ingredients
Cookies
- 1 1/2 cups flour
- 1 cup rolled oats
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup semisweet chocolate chips
- 3/4 cup toffee bits
Topping
- Semisweet chocolate chips
- Flaky salt
Instructions
- Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits. Cover dough and chill in the refrigerator for one hour.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly and top cookies with chocolate chips, pressing gently to adhere.
- Bake for 11 to 12 minutes, rotating pans halfway through, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Chocolate chips: I use and recommend Ghirardelli Grand Chips (extra large semisweet chocolate chips).
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Make Ahead: Scoop the dough out onto a parchment-lined baking sheet. Top with white chocolate chunks. Freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.
Freeze Cookies: To freeze the baked chocolate toffee cookies, let cookies cool completely, then transfer to an airtight container in the freezer and freeze up to 2 months. Rewarm cookies in a 350 degree oven for 5 minutes or until heated through.
Solidly good cookies. They’re a bit flatter than I usually like, but the flavors are great and I love the addition of oatmeal. Thanks for sharing!
Thanks Ana, glad you tried these!