Imported from Instagram

Autumn Roast Cookies

Name: Autumn Roast Cookies
Prep time: 60 min
Cook time: 40 min
Total time: 120 min
Yield: 20 servings
Cuisine: American
Ingredients: 170 g Unsalted butter (For the cookie dough); 160 g Packed brown sugar (For the cookie dough; source also gives 1 tbsp); 80 g Granulated sugar (For the cookie dough; source also gives 1 tbsp); 50 g Large egg (50 g); 1 Egg yolk (18 g); 10 g Vanilla (For the cookie dough); 170 g All-purpose flour (For the cookie dough; source also gives 1 tbsp); 120 g Old-fashioned oats (Toast; reserve 2–3 tbsp for garnish); 2.5 tsp Instant espresso powder (For the cookie dough); 0.5 tsp Baking soda (For the cookie dough); 0.5 tsp Baking powder (For the cookie dough); 0.75 tsp Salt (For the cookie dough); 100 g Chocolate chips (For the cookie dough); 100 g Homemade toffee pieces (For the cookie dough; save extra pieces for topping); 85 g Unsalted butter (For homemade toffee); 100 g Granulated sugar (For homemade toffee); 15 g Water (For homemade toffee); 0.25 tsp Salt (For homemade toffee); 0.5 tsp Vanilla (For homemade toffee); 60 g Cream cheese (Softened; for glaze); 60 g Powdered sugar (For glaze); 60 g Toffee sauce (For glaze; source says to slowly beat in); 0.5 tsp Vanilla (For glaze); 0.125 tsp Instant espresso powder (For glaze); Salt (Pinch; for glaze); 60 g Butter (For toffee sauce); 100 g Packed brown sugar (For toffee sauce); 30 g Milk (For toffee sauce); 0.5 tsp Vanilla (For toffee sauce); Salt (Pinch; for toffee sauce)

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

Brown-butter espresso oatmeal cookies studded with chocolate and homemade toffee, finished with a tangy espresso cream cheese-toffee glaze. Toasted oats, extra toffee, and flaky salt complete this autumn treat.

20 servings120 minAmerican

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Ingredients

170 g Unsalted butter (For the cookie dough)
160 g Packed brown sugar (For the cookie dough; source also gives 1 tbsp)
80 g Granulated sugar (For the cookie dough; source also gives 1 tbsp)
50 g Large egg (50 g)
1 Egg yolk (18 g)
10 g Vanilla (For the cookie dough)
170 g All-purpose flour (For the cookie dough; source also gives 1 tbsp)
120 g Old-fashioned oats (Toast; reserve 2–3 tbsp for garnish)
2.5 tsp Instant espresso powder (For the cookie dough)
0.5 tsp Baking soda (For the cookie dough)
0.5 tsp Baking powder (For the cookie dough)
0.75 tsp Salt (For the cookie dough)
100 g Chocolate chips (For the cookie dough)
100 g Homemade toffee pieces (For the cookie dough; save extra pieces for topping)
85 g Unsalted butter (For homemade toffee)
100 g Granulated sugar (For homemade toffee)
15 g Water (For homemade toffee)
0.25 tsp Salt (For homemade toffee)
0.5 tsp Vanilla (For homemade toffee)
60 g Cream cheese (Softened; for glaze)
60 g Powdered sugar (For glaze)
60 g Toffee sauce (For glaze; source says to slowly beat in)
0.5 tsp Vanilla (For glaze)
0.125 tsp Instant espresso powder (For glaze)
Salt (Pinch; for glaze)
60 g Butter (For toffee sauce)
100 g Packed brown sugar (For toffee sauce)
30 g Milk (For toffee sauce)
0.5 tsp Vanilla (For toffee sauce)
Salt (Pinch; for toffee sauce)
Toasted oats (For garnish; reserve 2–3 tbsp from the measured oats)
Flaky sea salt (For garnish)
Extra toffee pieces (For topping; reserve from homemade toffee)
Extra chocolate chips (Press on top before baking, as desired)

Steps

1
Line a baking sheet with parchment for the toffee.
2
Put the butter, sugar, water, and salt in a saucepan over medium heat. Cook, stirring constantly, until the mixture reaches 300°F (149°C) and turns golden amber.
3
Remove the saucepan from the heat and stir in the vanilla. Pour the toffee onto the prepared parchment and let it cool completely.
4
Break the cooled toffee into small pieces. Measure 100 g for the cookie dough and reserve the extra pieces for topping.
5
Spread the 120 g oats on a baking sheet and toast at 350°F (175°C) for 7–10 minutes, stirring halfway through, until lightly golden and nutty. Cool completely, then reserve 2–3 tablespoons for garnish.
6
Brown the 170 g butter in a saucepan until golden and nutty. Pour it into a bowl and let it cool for 10 minutes.
7
Whisk the espresso powder into the warm browned butter.
8
Whisk in both sugars until combined.
9
Add the egg, egg yolk, and vanilla, then mix until smooth.
10
In a separate bowl, combine the flour, toasted oats, baking soda, baking powder, and salt.
11
Add the dry ingredients to the butter mixture and mix just until combined.
12
Fold in the chocolate chips and 100 g toffee pieces.
13
Chill the dough for 30–45 minutes.
14
Portion the dough into 20 cookies, about 50–55 g each. Arrange them on a parchment-lined baking sheet with space between each cookie.
15
Press extra chocolate chips and toffee pieces onto the tops of the cookies.
16
Bake at 350°F (175°C) for 10–13 minutes, until the edges are golden and the centers remain soft.
17
Let the cookies cool on the baking sheet for 10 minutes.
18
To make the toffee sauce, melt the butter over medium-low heat.
19
Add the brown sugar, milk, and salt to the melted butter.
20
Whisk and let the sauce gently bubble for 2–3 minutes.
21
Remove the sauce from the heat and stir in the vanilla. Cool for 5–10 minutes.
22
Beat the softened cream cheese until smooth.
23
Add the powdered sugar, vanilla, espresso powder, and salt.
24
Slowly beat in 60 g toffee sauce until the glaze is smooth and glossy. Let it sit for 5–10 minutes to thicken.
25
Drizzle the cooled cookies with the espresso cream cheese-toffee glaze.
26
Top with the reserved toasted oats, toffee pieces, and flaky sea salt.

Notes

The source does not state whether extra toffee sauce remains after measuring 60 g for the glaze or specify exact garnish amounts. Cookies make 20. Gluten content of oats can vary by product.