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a chocolate cookie broken in half

Smokey Bourbon Toffee Chocolate Oat Cookies

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4.3 from 3 reviews

  • Author: Jenna Barnard
  • Total Time: 2 hours 30 minutes
  • Yield: 9 large cookies


Chewy chocolate oat cookies baked with bourbon soaked oats and topped with homemade smokey bourbon toffee


Smokey Bourbon Toffee

  • 1/2 cup (110g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp bourbon
  • 1/4 tsp liquid smoke
  • 1/4 tsp vanilla extract
  • Pinch of salt

Smokey Salt

  • 1/2 tbsp flaky sea salt
  • 23 drops liquid smoke

Bourbon Chocolate Oat Cookies

  • 10 tbsp unsalted butter, room temp
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (70g) dark brown sugar, packed
  • 1 large egg, room temp
  • 2 tsp vanilla extract
  • 1/3 cup (35g) dutch processed cocoa powder
  • 1/2 cup (65g) all purpose flour
  • 1 1/4 cup (125g) old fashioned rolled oats
  • 2 tbsp bourbon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup semisweet chocolate chips
  • 2 oz dark chocolate, melted


Smokey Bourbon Toffee

  1. Line a small baking tray with aluminum foil. Set aside.
  2. Add all of the ingredients to a saucepan over medium heat. 
  3. Stir until the butter is completely melted and the ingredients are fully mixed together.
  4. Then stir occasionally until the mixture reaches 250F on a candy thermometer. Once there, stir continuously until it reaches 290F. It should be bubbling with a rich caramel color.
  5. Immediately pour the mixture onto the prepared baking sheet and rock the pan back and fourth to level out the toffee.
  6. Mix together the flaky sea salt and liquid smoke using your fingers and sprinkle on top of the toffee.
  7. Place the toffee in the refrigerator to set – about 1 hour. 

Bourbon Chocolate Oat Cookies

  1. Add the oats to a food processor and pulse about 5 times just to break them up. Then mix in 2 tablespoons of the bourbon. Allow the bourbon to soak into the oats while the toffee chills – about 30-45 minutes.
  2. When ready, preheat the oven to 350F and line a large baking sheet with parchment paper.
  3. Combine the oats, cocoa powder, flour, baking soda, and salt and set aside.
  4. Using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium high speed for about 2-3 minutes. 
  5. Scrape down the bowl and mix in the egg and vanilla for another 2-3 minutes.
  6. Add in the dry ingredients and mix on medium-low speed, just until combined. 
  7. Toss in the chocolate chips and use a rubber spatula to fold in by hand, also mixing in any dry bits that sit at the bottom of the bowl. 
  8. Using a 2oz ice cream scoop, or 1/4 cup, scoop out the cookies onto the prepared baking sheet, spaced a few inches apart. 
  9. Bake for 12-15 minutes. When they’re fresh from the oven, use a fork to nudge in the sides if you have any cookies that spread a bit uneven. Allow the cookies to rest on the baking pan for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the cookies.
  10. Once baked, allow the cookies to cool completely. Then, remove the toffee from the refrigerator and chop into fine bits. 
  11. Drizzle half of each cookie with the melted dark chocolate and sprinkle the toffee on top. Enjoy!
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
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