Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee chips
- 1 cup chocolate chips
Instructions
- Brown the butter: melt unsalted butter over medium heat until it turns a rich golden brown.
- Mix Butter and Sugars: combine brown sugar and granulated sugar with melted brown butter, then beat in eggs and vanilla extract.
- Combine the Dry Ingredients: whisk rolled oats, flour, baking soda, and salt, then mix gradually into the wet ingredients. Fold in toffee and chocolate chips.
- Bake the Cookies: preheat oven to 350°F (175°C), scoop dough onto a lined baking sheet, and bake for 10-12 minutes until edges are golden brown.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookie dough before baking for long-term storage; it can last up to three months in the freezer.
- Serve cookies warm with a glass of cold milk or coffee for the perfect treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
