I can’t believe I have not shared this recipe yet! I honesty forgot about it! These cookies are legit amazing. I am so not a baker, but had the urge a few weeks ago to bake cookies and found this recipe. They are beyond incredible. The flavors of the chocolate. toffee, and sea salt are off the hook. This makes so many cookies. I took some to my neighbors and then froze half the dough. I promise this will be your new favorite cookie!  Enjoy!

S E A   S A L T   T O F F E E   C H O C O L A T E   C H I P   C O O K I E S (recipe via Certified Pastry Aficiondo)

Ingredients

• 1/2 cup oats
• 2 1/4 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup butter unsalted
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cup mini chocolate chips
• 1 1/3 cup toffee pieces
• 1/4 cup flaky sea salt

Directions 

1. First, place oats in food processor so they become fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.
2. Place butter and sugars into a large bowl of a stand mixer (or just a large bowl and a hand mixer) and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.
3. Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix!
4. Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Scoop dough into 2 tablespoon-portions and place on a large baking sheet with parchment paper. Place in fridge for 1 hour to chill before baking.
5. Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto baking sheets about 2 inches apart. Be careful – these cookies will spread!
6. Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy. I only bake one sheet at a time and put others into the fridge as they wait to be baked.
7. Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.
8. Eat immediately or store them in a storage container for up to 4 days