Daphne Oz's Oatmeal Toffee Walnut Cookies

Do y’all want to hear a fun fact? When I was first starting my career as an intern at Camille Styles, I worked on a blog post about Daphne Oz! It was just when she was starting out her career (back in 2013!)- and I remember working on the post and just thinking how fabulous Daphne was. While I’m no professional cook, I’ve always loved relaxing at the end of the day by cooking something delicious, and since my discovery of her, Daphne Oz’s recipes have long been a resource for me. They always delicious, creative and easy.

Recently I tried her Oatmeal Toffee Walnut Cookies and let me tell you - this was no exception. These are nutty, sweet, salty, crunchy, caramel-y - everything you want a cookie to be and more. They’re miraculously chewy at the center, pooling with melted toffee and laced with crispy edges that are flaked with sea salt. Plus- it’s one of the easiest and quickest cookie recipes I’ve ever tried. Less than thirty minutes from the moment I started to the moment I bit into a warm, melty cookie one minute post oven-removal. (Quite honestly, you’re doing a disservice to yourself if you dont!)

Let me know if you try this recipe, and let me know if you would enjoy seeing more food content on here. If you’re just here for the design Inspo, that’s okay too!

Oatmeal Toffee Walnut Cookies by Daphne Oz

Prep time: 15 minutes
Cook time: 25 minutes
Makes: About 2 ½ dozen 

Ingredients
1 ½ cups old fashioned rolled oats
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup chopped walnuts, optional
1 cup toffee bits
Flaky sea salt, to garnish 

Instructions
•Preheat the oven to 350ºF. Line two baking sheets with parchment paper. In a large bowl whisk together the oats, flour, baking soda, and salt. Set aside. 

•In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, add the butter and sugars. Beat on medium speed until combined and fluffy, 2 to 3 minutes. 

•Add the egg and vanilla and beat until just combined. Add the flour mixture a third at a time, beating after each addition until a soft dough forms. 

•Lastly, mix in the walnuts and toffee bits until speckled throughout. The dough will be thick here! You can use the hand mixer or stand mixer on low speed to help mix these into the dough if it’s too difficult with a spatula. 

•Drop the cookie dough in 2 tablespoon increments onto the prepared baking sheets. Gently press down to flatten the cookies to about a ½-inch thick and sprinkle each with a bit of flaky sea salt. Bake for 10 to 12 minutes until golden brown and crispy on the edges and soft and chewy in the center. Allow to cool on the baking sheet completely.