Ultimate Soft Oatmeal Cookies
Perfectly soft and chewy oatmeal cookies loaded with chocolate chips, peanut butter chips, and toffee bits, topped with sea salt for the ultimate bakery-style treat.
Ingredients
- ½ cup butter softened
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg room temperature
- 1¼ cups old fashioned whole rolled oats
- 1 cup all-purpose flour
- ⅛ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
- ¼ cup toffee bits
- Sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Beat in egg and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
- Add dry ingredients to wet mixture and mix just until flour disappears. Don't overmix.
- Fold in chocolate chips, peanut butter chips, and toffee bits until evenly distributed.
- Using a large cookie scoop, portion dough into 18 equal pieces and place on prepared baking sheets, leaving 2 inches between cookies.
- Lightly sprinkle tops with sea salt.
- Bake for 12-15 minutes, rotating pans halfway through, until edges are golden brown but centers still look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Cookies should look slightly underbaked in center when removed from oven - they'll finish cooking from residual heat
For best results, use room temperature egg and properly softened butter
Measure flour using spoon-and-level method to avoid dry cookies
Store in airtight container for up to 1 week or freeze for up to 3 months
Can substitute mix-ins based on preference but keep total amount around 1¼ cups
For best results, use room temperature egg and properly softened butter
Measure flour using spoon-and-level method to avoid dry cookies
Store in airtight container for up to 1 week or freeze for up to 3 months
Can substitute mix-ins based on preference but keep total amount around 1¼ cups
