Toasted Oatmeal Brown Butter Toffee Cookies

September 22, 2021

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

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.

Toasted Oatmeal Brown Butter Toffee Cookies


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.

Similar Recipes You’ll Love
Toasted Oatmeal Brown Butter Toffee Cookies

Toasted Oatmeal Brown Butter Toffee Cookies

4.92 from 12 votes
Servings 14 large cookies


  • 1 cup (226 g) unsalted butter browned (see instructions above)
  • 2 cups (440 g) brown sugar packed
  • 2 eggs
  • 2 cups (160 g) oats toasted (see instructions above)
  • 2 cups (240 g) all-purpose flour
  • 3/4 teaspoon (3 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (6) g salt
  • 1 cup toffee bits


  • Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment beat the brown butter (can still be in melted form), brown sugar and eggs until smooth and light in color, about two minutes. Scrape down the sides of the bowl.
  • With the mixer on low speed, add the flour, toasted oats, baking soda, baking powder and salt. Mix until combined. 
  • Stir in the toffee chips
  • Scoop 2-inch balls of dough onto the cookie sheet. Bake for 6-8 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.
Course: Dessert
Cuisine: Cookies
Keyword: brown butter, cookies, oatmeal, toasted oatmeal, toffee

Join the Conversation

  1. 5 stars
    These cookies are so good!! I’ve made cookies with brown butter in them before and never really noticed a big difference. With these cookies, you can really taste the brown butter! Highly recommend! Thanks, Courtney!

  2. Hi Courtney!

    I’m a huge fan of your instagram and your flavors have been a huge inspiration for my own bakery. I’m dying to try these cookies, I just wanted to ask how many does this recipe make?

    1. About 16 big ones

  3. Julie Knight says:

    4 stars
    I have a daughter who is gluten free. Can we use/ exchange the regular flour for a high end gluten free flour?

    Do you have any suggestions for gluten free and cooking.

    1. Yes, I love Cup4Cup brand or Bob’s Red Mill One for One. Both are a simple one for one sub for AP flour.

  4. 5 stars
    I made these this past weekend and they were amazing! I also added a splash of vanilla in. A new go to cookie recipe! Thank you!!

  5. Jenessa Griffin says:

    5 stars
    Mine came out really crunchy and maybe a tad dry. Anything I can do to make them softer softer? Less flour maybe?

    1. Yes 1/4 cup less flour

  6. I made this recipe last weekend with blonde chocolate instead of toffee and a splash of vanilla. Devine.

    We have been making our own blonde sugar because we found when we made it ourselves it was infinitely better than the commercial blonde we ordered.

    I’m making another batch this weekend but chilling the dough before cooking. I’m trying to get just a little thicker cookies. Wish me luck!

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