Browned Butter Chocolate Toffee Chip Oatmeal Cookies

Browned Butter Chocolate Toffee Chip Oatmeal Cookies are a mouthful to say, but are a delight to eat. Chunks of chocolate and toffee and oats make up these cookies that practically demand to be dunked in a cold glass of milk. Make them now and thank me later!

Browned Butter Chocolate Toffee Chip Oatmeal CookiesI wanted cookies over the weekend. Something gooey, chocolately…The kind of cookie that needs a glass of milk to go along with it. I found perfection with these.

Browned Butter Chocolate Toffee Chip Oatmeal Cookies. It’s a mouthful, yes, but these cookies are SO good. Chock-full of mini chocolate chips, toffee chips and oats. The browned butter and cinnamon give them a nice warmth.

Browned Butter Chocolate Toffee Chip Cookies - SplitI only half-jokingly said that these are addicting and I’ve eaten 10 by myself already. This is why I don’t make cookies more often. They’re too easy to eat, especially when they’re this flipping good!

Because really, who walks by the cookie jar and grabs just one cookie? If you can do that, you have my respect and admiration.

Browned Butter Chocolate Toffee Chip Oatmeal Cookies 2Self-control, thy name is NOT Rachel.

Make yourself a batch of Browned Butter Chocolate Toffee Chip Oatmeal Cookies.

Browned Butter Chocolate Toffee Chip Oatmeal Cookies 3Be prepared though…The dough itself is just about as good as the cookies are! (Not that I would know anything about that…)

Yield: 36-40

Browned Butter Chocolate Toffee Chip Oatmeal Cookies

Browned Butter Chocolate Toffee Chip Oatmeal Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 C (2 sticks) unsalted butter
  • 1 C granulated sugar
  • 1 C loosely packed brown sugar
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 1/2 C all-purpose flour
  • 1 1/2 C rolled oats
  • 1/2 tsp. salt
  • 1 tsp baking powder
  • 1 Tbsp. cinnamon
  • 1 C mini chocolate chips
  • 1 C toffee chips
  • 1 Tbsp. milk

Instructions

In a small saucepan (something light-colored/stainless steel) over medium heat, begin melting the butter. Whisking constantly, cook butter until bubbly, amber-colored and small brown bits appear on the bottom of the pan – about 10 minutes. Immediately remove from the heat, whisking for an additional 30 seconds or so. Set aside and let cool completely.

In a bowl, whisk the flour, salt, baking powder, oats and cinnamon. Set aside.

Once butter has cooled, add to a large bowl. Whisk in both sugars, stirring until smooth. Add in eggs and vanilla, whisking until smooth once again.

Slowly stir in dry ingredients, using your hands if necessary to bring dough together. If the dough is crumbly, add in the tablespoon of milk.

Fold in chocolate chips and toffee chips, distributing them evenly. Cover and refrigerate dough for 30 minutes.

Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper. Using a 2-Tbsp. cookie scoop, place the dough about 2 inches. Bake for 10-12 minutes, or until bottoms and edges are golden. Cool 5 minutes on the cookie sheets, then cool completely on a wire rack.

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