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.