Description
Chewy oatmeal cookies packed with caramelly toffee bits in every bite! These homemade cookies are a delicious spin on a classic.
Ingredients
Scale
- 3 cups gluten-free rolled oats (270 grams)
- 2 cups gluten-free measure-for-measure flour* (240 grams)
- 1 Tablespoon cornstarch (8 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup butter, softened (226 grams/2 sticks)
- 3/4 cup packed light brown sugar (150 grams), packed
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups toffee bits (like Heath Bits ‘O’ Brickle English Toffee Bits)
Instructions
- Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.
- Combine Dry Ingredients. In a medium bowl, combine gluten-free oats, gluten-free flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine, then set aside.
- Cream Butter & Sugar. In the bowl of a stand mixer (or a large bowl), combine softened butter, brown sugar, and granulated sugar. Cream together 2-3 minutes until smooth, fluffy, and lighter in texture. Scrape down the edges of the bowl.
- Add Eggs & Vanilla. Next, add the eggs one at a time, followed by the vanilla extract. Mix to combine well, then scrape down the sides of the bowl again.
- Mix In Dry Ingredients. Add the dry ingredients to the mixer and blend until just a few floury patches remain.
- Add Toffee Bits (Save Some For The Tops!). Set aside 2-3 Tablespoons of toffee bits for the tops of the cookies, then add the rest of the toffee bits to the cookie dough and mix to evenly distribute.
- Chill Dough 2 Hours. Cover the dough and refrigerate 2 hours. Do NOT skip this step, or your cookies will spread significantly more.
- Preheat & Prep. When you’re about 30 minutes away from baking, preheat the oven temperature to 350 degrees F. Line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
- Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll the dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.
- Bake, Finish & Cool Cookies. Bake 6 cookies at a time in the preheated oven for 12-14 minutes, or until the cookies are slightly golden brown around the edges and the centers look *just* underdone. (They’ll set more as they cool). Remove from the oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more toffee bits and a little flaky sea salt, if desired. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot cookie sheet.
- Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze up to 2 months.
Notes
- Feel Free To Add Chocolate. If you want, you can add 1 cup of chocolate chips to the dough along with the toffee bits. I prefer semisweet chocolate or dark chocolate over milk chocolate for these, but you can use what you like!
- Oats. Be sure to buy certified gluten-free rolled oats (old fashioned oats) for these cookies! I do not recommend quick cooking oats or steel cut oats for these cookies.
- Don’t Skip The Chilling Step! If you skip the chill time, your cookies will spread significantly more on the cookie sheet. Chilling the dough hydrates the flour and oats which helps control the spread and leads to chewier, softer cookies.
- Prep Time: 25 minutes
- Chill Time: 2 Hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
