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chocolate oatmeal cookie on a sheet pan
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5 from 1 vote

Chocolate Oatmeal Cookies with Toffee Recipe

These cookies are golden with crisp edges, pools of melted dark chocolate and toffee, and chewy centers. Freeze the dough to bake whenever you’re ready.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Keyword: cookies, easy cookies, freezer friendly, oatmeal cookies
Servings: 30 cookies
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Mixing Bowl
  • Stand Mixer
  • sheet pan
  • Parchment Paper or Baking Mat
  • Cooling Rack

Ingredients

  • 2 cups All-Purpose Flour (250 grams, see note)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 cup Unsalted Butter, softened to room temperature (2 sticks)
  • 1 cup White Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 1 large Egg
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Old Fashioned Oats
  • 6 ounces Dark Chocolate Bars, chopped (preferably 70% cacao; substitute 1 1/2 cups of dark chocolate chips)
  • 1 cup Toffee Bits (like Heath Bits O' Brickle English Toffee Baking Bits)
  • 1 teaspoon Flaked Sea Salt (like Maldon Sea Salt)

Instructions

  • Preheat the oven to 350°F / 177°C.
  • Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, and brown sugar on medium-high until light and creamy, about 3 minutes (it should resemble fluffy frosting).
  • Add the egg and vanilla and mix on low until evenly combined, scraping down the bowl as needed.
  • Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
  • Add oats, dark chocolate, and toffee chips, and mix into the batter on low just until combined.
  • Use a heaping tablespoon to scoop out even portions of cookie dough and arrange on the prepared baking sheet.
  • Bake the cookies until the edges are just starting to turn golden brown and the centers are still pale and soft (they will continue to firm up and darken after you remove them from the oven), 12 to 14 minutes.
  • When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies.
  • Sprinkle the tops of the cookies with flaked sea salt.
  • Leave the cookies on the sheet pan to cool for 10 minutes before transferring them to a cooling rack.
  • Store cookies in a sealed container at room temperature for up to 3 days.

Notes

Softened Butter - This tends to feel like the most finicky step of making cookies, but it’s important. The butter should be soft enough that you can easily make an indent with your finger but should still be cool to the touch. You want it to hold its shape a bit as you combine it with the sugars and then soften to a fluffy texture after the full 3 minutes of beating.
Flour - I use Gold Medal Unbleached All Purpose Flour for testing and baking cookie recipes. If you have having trouble with the consistency of the cookies, the culprit is most likely the flour. Try switching to Golden Medal Unbleached and use a kitchen scale to weigh your flour.
Kitchen scale - To get that crispy / chewy texture, it's a really good idea to measure your flour and sugars by weight. If you have a kitchen scale, use it for this recipe. 
Extra mix-ins - For beautiful cookies that have some of the ingredients on the top after they bake, reserve extra mix-ins (about ⅓ cup each of oats, chocolate, and toffee) and press the toppings onto the top of the cookie dough balls before baking. 
To Freeze: Cookie dough can be formed into balls and frozen on a sheet pan. Transfer the dough balls to a freezer-safe bag and freeze for up to 6 months. To cook, bake the cookie dough directly from the freezer at 325°F / 163°C for 14 to 16 minutes.
Print and attach the label below so cooking instructions are ready when you are!
oatmeal cookies freezer label

Nutrition

Calories: 216kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 291IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg