Browned-Butter Toffee Oatmeal Cookies
by Kelsey Banfield of The Naptime Chef
Cookie dough is one of the easiest and tastiest things to pull together during naptime. I love making it in the afternoon and chilling it until I bake
them after my daughter goes to bed.
I developed this recipe when I was in the midst of my browned-butter obsession. I love the way the toasted butter adds a whole new depth of flavor, and the toffee is an unexpected chewy surprise in each bite.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 cup unsalted butter, room temperature
- ½ cup light-brown sugar, firmly packed
- 1 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup toffee bits
- 1 cup old-fashioned rolled oats
In a bowl, whisk together flour and baking soda, set aside.
In a small skillet over medium heat, melt the butter and cook it until it is a light brown color and the toasted milk solids fall to the bottom. Remove from heat and allow the butter to cool completely. About 20 minutes.
In a mixer fitted with a paddle attachment, beat the butter, sugars, and salt until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.
Scrape down the sides of the bowl, turn the mixer on low, and slowly add in the flour until just incorporated. Using a spatula, fold in the oats and toffee bits.
Wrap the dough in plastic wrap and chill it for at least 2 hours, or up to one day.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use a 2″ ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes or until cookies are set and the edges are golden brown.
For more of Kelsey’s recipes on Babble, visit The Family Kitchen!