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Salted Toffee Oatmeal Cookies

These chewy oatmeal cookies are filled with buttery toffee bits and topped with a sprinkle of flaky sea salt for a delightful balance of sweet and salty in every bite.
Calories:
Author: Sandra Myers

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup toffee bits like Heath Bits o’ Brickle
  • Flaky sea salt for sprinkling

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cream softened butter with brown and granulated sugars until light and fluffy, about 2–3 minutes.
  • Beat in eggs one at a time, then stir in vanilla until smooth.
  • In another bowl, whisk flour, baking soda, and salt; gradually mix into the wet ingredients just until combined. Gently fold in oats and toffee bits until evenly distributed.
  • Chill the dough for 30 minutes if desired to reduce spreading. Scoop tablespoon-sized balls onto the sheets, spacing 2 inches apart, lightly press the tops, and sprinkle with flaky sea salt.
  • Bake for 10–12 minutes until edges are golden and centers are soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.