salted oatmeal toffee cookies


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


Salted Oatmeal Toffee Cookies

  • Yield: 28 cookies


  • 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


  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.


  • Calories: 125
  • Carbohydrates: 15
  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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