Salted Toffee & Brown Butter Chocolate Chip Oatmeal Cookies
These Salted Toffee & Brown Butter Chocolate Chip Oatmeal Cookies are made with toasted oats, rich brown butter, toffee and semisweet chocolate. They have the most deliciously chewy texture with a warm and comforting butterscotch flavor. Pure perfection!
Servings : about 8 large cookies
Prep Time : 30 minutes + 30 minute chill time
Bake Time : 12 minutes
Ingredients
1 ½ cups (210g) 1:1 gluten-free flour, See Recipe Notes
1 cup (96g) old fashioned gluten-free rolled oats, toasted
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (168g) unsalted butter, browned
1 cup (200g) dark brown sugar, packed
1 large egg + 1 egg yolk, room temperature
2 teaspoons vanilla bean paste or extract
1 teaspoon apple cider vinegar
8 oz roughly chopped semisweet chocolate
1/2 cup heath toffee bits
flaky salt for topping, optional
Directions
For the Toasted Oats
Add the oats to a dry pan set over medium-low heat. Toast until the oats are light golden brown in color, stirring often, about 5 minutes. Once done, remove from heat and let the oats cool before adding them into the recipe.
For the Cookies
In a small saucepan over medium-low heat, brown the butter. Then, add it to a heat safe bowl and set it aside to cool completely before using.
In a medium bowl, mix the gluten-free flour, toasted oats, baking soda and the salt. Set aside.
In a large bowl whisk together the cooled brown butter, brown sugar and eggs until it resembles a smooth thick paste. Whisk in the vanilla and the apple cider vinegar until just combined.
Mix the dry ingredients into the wet ingredients, then gently fold in the chopped chocolate and the toffee bits.
Cover bowl tightly with plastic wrap and let the cookie dough rest in the refrigerator for at least 30 minutes.
While the cookie dough is chilling, preheat the oven to 350°F and line a large baking sheet with parchment paper.
Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each.
Bake for 10 to 12 minutes or until they are golden brown around the edges but slightly underdone in the center. Remove from the oven, sprinkle with flaky salt if desired and allow cookies to rest on the baking sheet for about 15 minutes before transferring them to a wire cooling rack to cool completely.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
