Brown Butter Chocolate Chunk Toffee Oatmeal Cookies: 

In honor of national chocolate chip cookie day, I have got a delicious new chocolate chip cookie recipe for you! These brown butter chocolate chunk toffee oatmeal cookies have all of my favorite things. Nutty brown butter, melty pools of chocolate, and the perfect chewy texture. They do require an overnight refrigeration, but I promise they are totally worth it. Once you start baking and eating chocolate chip cookies made with brown butter it’s honestly hard to go back. It gives such a depth of flavor that is hard to describe if you haven’t tried it yourself. 

Browning the butter:

The first, and most important step of my brown butter chocolate chunk toffee oatmeal cookies is browning the butter. This is super easy but if you haven’t done it before you may check out an online tutorial. Basically you will slice the butter into chunks and add it to a medium saucepan. It’s easiest to see when the brown butter is done if you use a light colored or a white bottomed pan. I usually use a cream colored enameled cast iron I have.

Over low to medium heat melt the butter, stirring often. After about eight to ten minutes brown bits will settle to the bottom and the butter will take on a nutty fragrance. At this point your butter is browned. Pour the butter into a heatproof container to cool slightly. The brown bits are where all the flavor comes from so make sure you really scrape those out of the pan when pouring the butter into a separate container.

Making the dough:

Allow your brown butter to cool slightly for about 10 minutes. Once it has cooled, add the browned butter, the brown sugar, and the granulated sugar to the bowl of a stand mixer with the paddle attachment or a bowl using a hand mixer. Cream together for one to two minutes on medium speed. Next add the egg, egg yolk and vanilla extract. Cream together for about two more minutes. In a separate bowl add the dry ingredients: all purpose flour, old fashioned oats, salt, and baking soda. Whisk together to combine. Add to the wet ingredients and mix on the lowest speed for no more than 30 seconds, just until combined. 

Mix-ins:

The mix-ins are the star of the show here. It’s all about those giant, melty pools of chocolate and the crunchy, buttery toffee. I made the toffee homemade, but store bought works wonderful too! I’ll have to make a blog post for the homemade toffee as the holidays get closer. For the chocolate I rough chopped semi-sweet chocolate bars into various shaped pieces. Add the mix-ins to the dough and mix on the lowest speed again for about 30 seconds. Save a few extra pieces of chocolate chunks and toffee to press on top of the unbaked cookie dough balls.

Baking brown butter chocolate chunk toffee oatmeal cookies: 

Once you are finished making the cookie dough scoop into balls using a cookie scoop or a 1/4 cup measuring cup. Place cookie dough balls uncovered in the fridge on a baking sheet for 30 minutes while you preheat the oven. Preheat the oven to 350 degrees Fahrenheit and place rack in the middle position. After 30 minutes bake in a preheated oven on the middle rack for 11-14 minutes. The center will be set and the edges will be slightly golden brown. Allow to cool on the baking sheet for about five minutes and then move to a wire rack to cool completely. 

Check out my classic chocolate chip cookies here.

Brown Butter Chocolate Chunk Toffee Oatmeal Cookies

Brown butter chocolate chunk toffee oatmeal cookies have the perfect chewy texture, crunchy toffee, and melty puddles of chocolate.

5 from 1 vote

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Prep Time 12 hours hrs

Cook Time 10 minutes mins

Course Dessert

Servings 12 cookies

Ingredients

  

• 1 cup unsalted butter (2 full sticks)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1 cup old fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate, roughly chopped
• 3/4 cup toffee, roughly chopped

Instructions

 

• Slice butter into pieces. In a medium saucepan over low to medium heat melt the butter down. Continue to cook, stirring often, for eight to ten minutes. Brown bits will appear at the bottom and it will become fragrant. Pour into a heatproof bowl and set aside for 10 minutes.
• After 10 minutes, add browned butter, brown sugar, and granulated sugar to the bowl of a stand mixer using the paddle attachment or using a hand mixer. Combine on medium speed for one to two minutes.
• Add egg, egg yolk, and vanilla extract and mix on medium speed for another two minutes. In a separate bowl whisk together the flour, old fashioned rolled oats, baking soda, and salt. Add to the wet ingredients. Mix on the lowest speed just until combined, about 30 seconds.
• Add the chopped chocolate and toffee. Mix on the lowest speed for about 10 to 15 seconds, just until combined. Scoop cookie dough into balls using a cookie scoop or a 1/4 cup measuring cup. Press extra pieces of toffee and chocolate chunks on top of the cookie balls. Set uncovered in the refrigerator for 30 minutes while you preheat the oven to 350°
• After 30 minutes bake in the middle rack of preheated oven 1-2 inches apart for 11-14 minutes. The middles will appear set and the edges will be just slightly golden brown. Sprinkle with flaky sea salt if desired.
• Allow to cool on cookie sheet for about five minutes and then place on a wire rack to cool completely.

Notes

Store cookies in an airtight container for two to three days at room temperature. 

Keyword brown butter, Chocolate chip cookies, Cookies, oatmeal cookies, toffee