Ingredients (about 24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon (optional)
- ½ tsp fine salt
- 3 cups (270 g) old-fashioned rolled oats
- 1 ½ cups (250 g) toffee bits (like Heath bits)
- Flaky sea salt, for sprinkling
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl (or stand mixer), beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, then vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- Combine: Add dry ingredients to butter mixture. Mix until just combined. Stir in oats and toffee bits.
- Scoop: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake: 10–12 minutes, until edges are golden but centers look slightly soft.
- Finish: Immediately sprinkle warm cookies with flaky sea salt. Let cool 5 minutes on the pan, then transfer to a wire rack.