Toasted Oatmeal Brown Butter Toffee Cookies – soft and chewy cookies, filled with toasted oatmeal, brown butter and toffee bits.

Toasted Oatmeal Brown Butter Toffee Cookies

I am SO excited for you to try my new Toasted Oatmeal Brown Butter Toffee Cookies. And yes, you read that right! This cookie has ALL THREE of those delicious, flavorful elements. You are going to love it!

The idea for this cookie came from my friend Lisa. While lunching one day, she was telling me about a toasted oatmeal brown butter cookie she heard about from an LA eatery called All Time. The sound of toasted oatmeal and brown butter spoke to me immediately. We looked up the cookie, and while neither one of us have had it, we knew we loved it!

All Time uses a special white chocolate chip in their cookie, which would have taken me a little while to order and receive. And since I have no patience and wanted to try out this flavor combination ASAP, I grabbed toffee bits from my pantry and got to work.

Ingredients You Need for These Oatmeal Brown Butter Cookies with Toffee

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Eggs
Old fashioned rolled oats
Brown sugar
Toffee pieces

How to Toast Oatmeal

The toasted oatmeal in this cookie is a serious game changer for me. First of all, your kitchen will smell amazing as you toast the oatmeal. Second of all, the flavor and texture is provides to the cookie is next level. I’m not sure I’ll ever be able to make an oatmeal cookie again without toasting the oatmeal. In fact, I’m in love with it so much, I want to try using it in a cake.

To toast the oatmeal, I pour two cups of old fashioned rolled oats into a medium sauté pan and cooked the oats over medium heat, stirring frequently. You’ll know the oats are done when they start to turn golden brown and you can smell their beautiful aroma throughout the kitchen.

HOW TO MAKE BROWN BUTTER

To make brown butter, just cook the butter over medium heat in a saucepan. Let it come to a boil and then watch for it to turn brown. You’ll see little brown specks too. That’s it! That’s when you know it’s done cooking. Once you’ve browned the butter, just let it cool for a bit. No need to get the butter cold again. Using it melted will be totally fine for these cookies.

What Texture to Expect in These Cookies

I played around with the amount of flour in these cookies and landed on two cups exactly. In my first batch, I did two and a half cups and the cookies were too thick. On my second round of testing, I used 1 ¾ cups flour and for me, it wasn’t quite enough. However, if you like a thin, chewy cookie, you actually may love using a little less flour like this.

The winner for me, however, was 2 cups of flour. It ends up giving you the best of both worlds – soft and chewy, with a little crisp edge.

My Favorite Cookie Scoops

I love a big cookie, so you’ll see most of mine are made with a 2 ounce cookie scoop. My favorite cookie scoops are THESE cookie scoops from Orson Gygi. Look for the 2 ounce size.

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