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Salted Date and Toffee Oatmeal Cookies

Chewy browned butter oatmeal cookies mixed with dates and toffee pieces topped with flaky salt!
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 27 cookies
Author Olivia Lam

Ingredients

  • 1 cup Unsalted Butter (cut into 1 tablespoon pieces)
  • 1 ¾ cups All Purpose Flour
  • 1 ¼ tsp Baking Soda
  • 1 tsp Kosher Salt
  • ½ tsp Cinnamon
  • 1 cup Brown Sugar
  • ½ cup Granulated Sugar
  • 2 Large Eggs
  • 1 tbsp Vanilla Extract
  • 2 ¼ cups Old Fashioned Rolled Oats
  • 5 Heath Toffee Bars (roughly chopped)
  • 1 ¼ cup Chopped Pitted Medjool Dates (about 12)
  • Flaky Salt (for topping)

Instructions

  • Preheat the oven to 350˚F. Line a few baking sheets with parchment paper, set aside.
  • Heat a pan over medium heat and add in the unsalted butter. Melt the butter and cook until it's bubbling and has browned to a golden color. Stir occasionally. This should take about 5-8 minutes. Pour the butter into a bowl and place it in the freezer. Chill the browned butter for about 40 minutes, mixing every 12-15 minutes until it develops the consistency of a soft paste.
  • In the meantime, add the all purpose flour, baking soda, kosher salt and cinnamon into a bowl. Mix with a whisk until the ingredients are evenly combined.
  • Scrape the chilled browned butter into a large bowl. Add in the brown sugar and granulated sugar. Cream the butter and sugars together until fluffy and well combined. Mix in the eggs and vanilla extract. Add in the flour mixture and gently fold it into the wet ingredients until it is about 75% mixed together. Add in the old fashioned rolled oats, toffee pieces, and dates. Continue mixing until the ingredients are evenly combined. Do not over mix.
  • Scoop 2½ tablespoon sized balls of dough and place them onto the parchment lined baking sheets, spacing them about 2 inches apart. Bake the cookies in the oven for 10-12 minutes until the edges are set and lightly browned and the center is soft. While the cookies are still hot, sprinkle flaky salt on top. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!