Salted Toffee Oatmeal Cookies

Byarlo Jack
Salted Toffee Oatmeal Cookies

If you love the combination of chewy oatmeal cookies with bursts of rich toffee and a touch of sea salt, these Salted Toffee Oatmeal Cookies are for you. Each bite balances sweet, buttery toffee with hearty oats and a hint of salt, creating a cookie that’s irresistibly crunchy on the edges and soft in the center. Perfect for dessert, snacking, or gifting!

Why You’ll Love This Recipe

  • Chewy and Soft: Oats provide texture, while the center remains tender.
  • Sweet & Salty: Toffee chunks and a sprinkle of sea salt create a perfect flavor balance.
  • Easy to Make: Simple ingredients and straightforward instructions.
  • Great for Sharing: Ideal for holiday cookies, parties, or a homemade treat.

Nutritional Info (per cookie, approx.)

  • Calories: 180 kcal
  • Protein: 2 g
  • Fat: 9 g
  • Carbohydrates: 23 g
  • Sugar: 14 g
  • Fiber: 1 g

These cookies are indulgent but satisfying, with oats adding a hint of fiber and texture.

Time Taken

  • Preparation: 15 minutes
  • Baking: 12–15 minutes
  • Total: 27–30 minutes

Ingredients (makes approx. 24 cookies)

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup toffee bits or chopped toffee candy
  • Flaky sea salt, for sprinkling

Optional: 1/2 cup chocolate chips for extra richness.

Instructions

You Must Know

  • Do not overbake; cookies continue to firm up as they cool.
  • Toffee bits can melt slightly, use good-quality bits to prevent overly sticky centers.
  • For chewier cookies, slightly underbake by 1–2 minutes.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freezer: Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
  • Dough: Freeze scooped dough on a baking sheet, then transfer to a freezer bag for future baking.

Ingredient Substitutions

  • Butter → coconut oil or vegan butter for dairy-free version
  • Toffee → caramel chips or chopped chocolate for variation
  • Oats → gluten-free oats for a gluten-free version

Serving Suggestions

  • Pair with a glass of milk, coffee, or hot chocolate.
  • Serve warm with ice cream for a decadent dessert.
  • Package in a gift box for holidays or special occasions.

Chef’s Special Tips

  • Chill cookie dough for 30 minutes before baking for thicker, chewier cookies.
  • Use a mix of brown and white sugar for optimal chewiness and flavor.
  • Sprinkle sea salt while cookies are warm for the best balance of sweet and salty.

Conclusion

These Salted Toffee Oatmeal Cookies are the perfect combination of chewy oats, rich toffee, and a hint of sea salt, a cookie that’s truly irresistible. Warm, sweet, and slightly salty, they’re ideal for snacking, gifting, or sharing with loved ones. Ready to bake a batch of joy? Grab your ingredients and whip up these cookies today, you won’t be able to eat just one.

FAQs

Yes! Use certified gluten-free oats and substitute all-purpose flour with a gluten-free flour blend.

Absolutely. Use a dairy-free butter substitute and ensure toffee bits or chocolate chips are dairy-free as well.

Do not overbake. Slightly underbaking by 1–2 minutes helps maintain a soft, chewy center. Using a mix of brown and white sugar also enhances chewiness.

Yes, chocolate chips or caramel chips can be used as a variation if you prefer a different flavor profile.

Yes! Scoop the dough onto a baking sheet and freeze until firm. Then transfer to a freezer bag and bake directly from frozen, adding a minute or two to the baking time.