"Warm browned butter, gooey oatmeal cookies stuffed with chocolate toffee-chips. Dusted with flaky sea salt."
Brown Butter Toffee Chip cookies
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- Recipe Card
Yummy gluten-free oatmeal cookies are made extra special by adding chopped-up Heath bars (toffee bits) and using brown butter to create a fancier version of a classic oatmeal cookie.
Prep time: 1hr 10mins
Cook time: 13mins
Serves or Makes: 39
Recipe Card
ingredients
- 2 sticks unsalted butter (one softened)
- 1 1/4 cups brown sugar
- 1/2 cup cane sugar
- 2 room temperature eggs
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups gluten free flour
- 2 1/2 cups old fashioned rolled oats
- 1/2 teaspoon kosher salt
- flaky salt, to finish
- 1 package toffee bits
Method
Step 1
Place one of the sticks of butter in a small sauce pan. Melt, and stir frequently on low to "brown the butter" Once milk solids begin to brown- remove from heat and set aside.
Step 2
In a large bowl with a hand mixer (or bowl of a stand mixer), beat together softened stick of butter, sugars, and cooled browned butter until light and smooth.
Step 3
Add eggs, and beat to combine well. About 3 minutes.
Step 4
Stir in vanilla.
Step 5
Add flour, baking soda and powder, cinnamon, and salt. Mix until just combined.
Step 6
Add oats, and mix to combine.
Step 7
Mix in chopped heath bars (I used a package of "heath chips" you can buy at the grocery store!) cover, and chill in fridge for one our. (if you leave it to chill for over an hour, let it set at room temp for 10 minutes before scooping)
Step 8
Preheat oven to 350. Use cookie scoop or spoon to drop rounds onto parchment lined baking sheet.
Step 9
Bake for 12-13 minutes. Cookies will look "under done" but that is okay! Sprinkle with flaky salt while warm (I like Maldon!)
Step 10
Cool on the baking sheet for 5 minutes, and transfer to wire rack to cool before serving.