Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour (250 grams)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
Wet Ingredients
- 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 Vanilla bean paste
Mix-ins
- 1 cup Old Fashioned Oats
- 6 ounces Dark Chocolate Bars, chopped (preferably 70% cacao; can substitute 1 1/2 cups dark chocolate chips)
- 1 cup Toffee Bits (like Heath Bits O’ Brickle English Toffee Baking Bits)
Toppings
- 1 teaspoon Flaked Sea Salt (like Maldon Sea Salt)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) to ensure it’s at the perfect temperature for baking the cookies.
- Prepare the Baking Sheet: Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, white sugar, and light brown sugar on medium-high speed for about 3 minutes. Beat until the mixture is light, creamy, and fluffy, resembling a frosting texture.
- Add Egg and Vanilla: Add the large egg and vanilla bean paste to the creamed mixture. Mix on low speed until incorporated evenly, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Flour Mixture: Add the flour mixture all at once and mix on low speed just until no dry spots remain. Be careful not to overmix, as this could make the cookies tough.
- Add Oats, Chocolate, and Toffee: Mix in the old fashioned oats, chopped dark chocolate, and toffee bits on low speed just until evenly distributed throughout the dough.
- Scoop the Dough: Use a heaping tablespoon to scoop even portions of cookie dough and space them evenly on the prepared baking sheet.
- Bake the Cookies: Place the baking sheet in the oven and bake for 12 to 14 minutes. The edges should start turning golden brown while the centers remain pale and soft.
- Deflate the Cookies: Upon removing the cookies from the oven, firmly tap the baking sheet on your kitchen counter a few times to help the cookies deflate slightly for an even texture.
- Add Sea Salt Topping: Sprinkle the tops of the warm cookies with the flaked sea salt to enhance the flavor with a subtle saltiness.
- Cool on Pan: Let the cookies cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
- Storage: Store the cooled cookies in a sealed container at room temperature. They stay fresh for up to 3 days, perfect for sharing or enjoying over several days.
Notes
- Use dark chocolate with at least 70% cacao for a rich, slightly bitter contrast to the sweet toffee bits; alternatively, substitute with dark chocolate chips.
- Toffee bits like Heath Bits O’ Brickle work best for their signature crunch and buttery caramel flavor.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Sprinkling flaked sea salt on top enhances and balances the sweetness beautifully.
- Make sure the butter is fully softened to room temperature for proper creaming and smooth dough consistency.
- If you prefer crispier cookies, bake an extra 1-2 minutes, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
