Graham Cracker Toffee Oatmeal Cookies
These Graham Cracker Toffee Oatmeal Cookies are the perfect blend of chewy, crunchy, and sweet. The rich nuttiness of browned butter pairs beautifully with the caramelized toffee bits and the cozy flavors of cinnamon and graham crackers.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2 tsp salt
- 1/2 tsp cinnamon
- 1 cup old-fashioned rolled oats
- 5 graham crackers roughly chopped
For the toffee
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tsp salt
Instructions
- In a small saucepan, melt 1/2 cup butter over medium heat, stirring occasionally. Continue cooking the butter until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and allow it to cool slightly.1/2 cup butter
- In another saucepan, combine the 1/4 cup butter and 1/2 cup brown sugar over medium heat. Stir continuously until the mixture melts and thickens, about 3-4 minutes. Add 1 tsp salt and stir until combined. Pour the toffee mixture onto a parchment-lined baking sheet, spreading it thinly. Let it cool and harden for about 10-15 minutes before breaking it into small pieces.1/4 cup butter, 1/2 cup brown sugar, 1 tsp salt
- In a large mixing bowl, combine the browned butter and 3/4 cup brown sugar, whisking until smooth. Add the 1 tsp vanilla extract and 1 egg and stir well. In a separate bowl, whisk together the 3/4 cup all-purpose flour, 1/2 tsp baking powder, 2 tsp salt, and 1/2 tsp cinnamon.3/4 cup brown sugar, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/2 tsp baking powder, 2 tsp salt, 1/2 tsp cinnamon, 1 egg
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the 1 cup old-fashioned rolled oats and chopped 5 graham crackers, ensuring everything is well mixed.1 cup old-fashioned rolled oats, 5 graham crackers
- Gently fold in the broken pieces of homemade toffee into the cookie dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, leaving about 2 inches of space between each cookie. Transfer the sheet to the fridge and chill for 30 minutes.
- Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.