If there is one thing in this world I know for sure I could never get sick of – like even if I ate them three times a day for the rest of my life – it’s Oatmeal Cookies.
If ever I am out at a bakery or cafe and I spot a good looking oatmeal cookie (one I know looks thick, and oaty, and chewy and buttery delicious) I will 100%, no if’s and’s or but’s around it get one… oh who am I kidding? I will get two because as far as I’m concerned, one oatmeal cookie is just never enough… agreed? Agreed.
When it comes to oatmeal cookies I have two rules…
- You gotta go all out with the oats. Like load up on the oats, because they will make your cookies suuuuper thick and chewy
- You gotta have a bit of cinnamon in there… an oatmeal cookie is just not an oatmeal cooking without cinnamon. You don’t need to have an overwhelming amount, but at least just a hint to add that warmth and depth of flavour to the cookie. It’s seriously heaven.
This recipe is my go to for oatmeal cookies, and can be easily customized to suite your mood. Got pecans? Throw some of those in the batter. Feel like milk chocolate instead? Swap that in for the dark! Feeling some dried cranberries or raisins? Heck, then toss a few hand fulls of those in!
This particular recipe features toffee bits, sea salt and a hint of espresso powder – and it’s my personal favourite oatmeal cookie combo. The sweet toffee, paired with the flaky salt, the slight bitterness of the dark chocolate and the richness of the espresso… it’s to die for. Long story short… you need these in your life.
So I’m going to stop talking, and ask that you promptly make plans to bake a batch. Call up your best baking buddy or have a solo baking / dance party and make em’ happen. And when you do, please send me pictures, because nothing makes me happier than seeing you baking adventures <3<3
Happy baking!
KP xoxo
Salted Toffee and Dark Chocolate Oatmeal Cookies
Things you need…
1 cup butter, softened
1 1/2 cups dark brown sugar
1 egg, room temp
2 tsp pure vanilla extract
1 cup shredded coconut
1 1/2 cups all purpose flour
1 3/4 cups large rolled oats
1 1/2 tsp baking soda
1/4 tsp baking powder
1 tsp espresso powder (optional, but highly recommended)
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup toffee pieces (**You can usually find these in the chocolate chip section of your grocery store)
1 1/2 cups dark chocolate chunks (I like to use Lindt or Ghirrardelli Dark Chocolate Bars at least 70% cocoa)
1 tbsp flaked sea salt – This is my favourite
How to make…
Preheat oven to 350F degrees or 325F degrees convection.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.
Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla, espresso powder and coconut; beat until combined.
In a small bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until just combined. Add the dark chocolate chunks and toffee pieces; beat until evenly distributed.
Using a cookie scoop, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.
Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and generously sprinkle with flaked sea salt, and place on a cooling rack to cool for at least 5 minutes before serving.
Make ahead tip: I usually bake off 1 tray of cookies and then place the rest of my cookie dough balls in a freezer bag, and they can be stored in the freezer for 2-3 months. When you are ready to bake them off, you can bake them from frozen, but you will need to add additional bake time – probably 4-5 extra minutes.
Hi Kristie!
These look amazing…can’t wait to try making them! Just wondering if you can substitute the coconut for anything else?
Margarita
Hi Margarita,
If you are allergic to coconut, I would just omit it from the recipe. But if you aren’t usually a cooconut fan, I will say that you can’t even taste it, but it just makes the cookies SUPER DUPER chewy. But if you really don’t want to, I would just omit it from the recipe. (but they won’t be the same) LOL
Is the coconut sweetened or not?
Hi Fay,
I usually use unsweetened 🙂
KP
Can the coconut be swapped out for something else? Not a fan of coconut. Thanks!
Hi Nac – You can simply omit it from the recipe. I will say, that you don’t taste the coconut at all, but it just helps to make the cookies SUPER chewy 🙂
KP
These look amazing!! Have you ever made them in one pan as a bar type cookie? If so, how long would you bake for?
Thanks!!!
HI Sheryl!
I definitely have! I would put this recipe into a 9×13 baking pan and probably bake for anywhere between 25-35 minutes or until the edges are golden 🙂
Thanks, I’m going to try to make them this weekend. Quick question, do you chop up the
chocolate or have you found either Ghiradelli or LIndt chocolate chunks somewhere?
Happy Holidays!!
HI Sheryl! I just chop up bars of chocolate 🙂
Approximately how many cookies does this recipe yield?
Hey Ashley! It’s totally dependent on how large you make your cookies – but I would say around 24 medium cookies 🙂
KP
these look amazing! what are your thoughts on leaving out or a replacement for the coconut? i love everything about these except i have a serious grudge against shredded coconut. thanks!
Hi Keely
Hahaha – honestly I am not a huge coconut fan myself – however in these cookies I think it is a must! You can’t even taste it, but it makes the cookies SOOOOOO chewy. But if you really don’t want to, I would just omit it from the recipe. (but they won’t be the same) LOL
KP
Hi there, I just discovered your blog and I already have a ton of recipes I want to try! This will be the first one tho! Just wondering if you have tried this recipe with chocolate chips instead of chunks. I know it wouldn’t get that delicious puddle of chocolate you see in the photos but do you think that would be still ok?
Hi Emily! Yay! So happy you are going to try these! You could absolutely use chocolate chips and they would still be delicious!
KP
Just made these with my girls this evening. We could not stop eating them – they are so lusciously chewy and the subtle salty is delicious! Thank you!
YAYYY!! so happy you enjoyed 🙂
Yayy! So happy you enjoyed 🙂
Tried this tonight — sooo good! Husband and I scarffed them down even though we were still stuffed from dinner! It was also super easy to whip together. Thanks for the great recipe!
Hey Lauren! Yayyy!!! I am so happy the two of you enjoyed the cookies! <3
KP
Any recommendations for what I could substitute the egg with?
Hi Lisa,
You could try making a flax egg – although I have never tried it with this recipe so I cannot say for sure how the results would turn out.
KP
I need to bake A LOT of different cookies for the end of the month and wanted to know if I can make these in advance and freeze the dough balls? Also, I noticed there’s no white sugar in the recipe; will these spread enough into a cookie or do I have to flatten them a bit before baking?
Hello! You sure can! I do this with all of my cookie doughs 🙂 And there is no need to flatten them – they will spread 🙂
KP
I can’t wait to try these gorgeous cookies. How many cookies does this recipe yield?
Hello!
If you make them large like I did, you will get about 12 cookies 🙂
KP
These look delicious!! Do you use salted or unsalted butter? Thanks so much!
Hi Kailley,
Thank you so much! I use salted butter for all my baking. I know it’s atypical, but I just prefer the taste 🙂
-KP
Obsessed with these! Made them at least a half dozen times now. My newest go-to. And I was super skeptical of coconut since I don’t love it but the chewy texture is perfect, just include it!
Hi Ashley!
Yay! So happy to hear that you enjoyed them! And yes! could not agree more about the coconut. Just include it 🙂
-KP