Oatmeal Toffee Cookies – toffee in these cookies gives them great flavor and texture. They are crisp on the outside, chewy in the middle, & irresistible!
I got this oatmeal cookie recipe few years ago at a Christmas cookie exchange. Out of twelve cookie recipes, these oatmeal cookies were one of my favorites that night. I adore toffee, so I knew I would like these cookies as soon as I heard what was in them.
I usually like my cookies thick and puffy, but these are an exception. They might look flat, but I assure you that they are tall on flavor. They are buttery with crisp edges and chewy middles. The toffee pieces kind of melt in to the cookie and it is oh so tasty! If you like toffee as much as I do, you have got to try these cookies!
How to make Oatmeal Toffee Cookies:
Cream softened butter and sugar in a large mixing bowl; beat in eggs and vanilla. Stir in dry ingredients, oats, toffee bits, and coconut.
Drop dough by rounded spoonfuls onto lightly greased cookie sheets. Bake at 350° for about 8 minutes. Let sit on cookie sheets for 3-4 minutes before removing to cooling racks. If you move them too soon, they tend to fall apart.
Can I freeze my oatmeal cookies?
Absolutely! I like to freeze them in a single layer on a cookie sheet for about 30 minutes, then I toss them into ziplock freezer bags.
More yummy oatmeal cookie recipes:
- Monster Cookies (gluten free)
- Chocolate Chip Peanut Butter Oatmeal Cookies
- Coconut Oatmeal Chocolate Chip Cookies
- Oatmeal Cinnamon Chip Cookies
- Peanut Butter White Chocolate Chip Cookies
- Oatmeal Molasses Cookies
- Toasted Oatmeal Cookies
- Oatmeal Scotchies
Oatmeal Toffee Cookies
Oatmeal Toffee Cookies
Ingredients
- 1 cup soft butter or margarine
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 ¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 3 cups oats I used old fashioned oats.
- 1 pkg Heath Bits O’Brickle Toffee Bits about 1 1/2 cups
- 1 cup coconut optional
Instructions
- Cream butter and sugar in a large mixing bowl; beat in eggs and vanilla.
- Stir in dry ingredients, oats, toffee bits, and coconut.
- Drop by rounded spoonfuls onto lightly greased cookie sheets.
- Bake at 350° for about 8 minutes. Let sit on cookie sheets for 3-4 minutes before removing to cooling racks.
Notes
- Make sure you let the cookies sit on the cookie sheets for a few minutes or they will fall apart when you transfer them to the cooling rack.
- I have always added the coconut, I think it adds to the texture and flavor of these cookies.
Nutrition
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Hi Kara,
I tried to post once. But I don’t know if it went through. If this is a duplicate please disregard. I have made these cookies twice and love the flavor, but they spread a lot. I made them exactly to the recipe including the coconut. I don’t know if I need to add more flour or make them smaller, or do something else. After 8 minutes they also aren’t cooked enough. Your advice is appreciated.
These cookies do spread more than most of my cookie recipes because they are more on the crispy side. If yours are spreading too much, you can definitely try adding more flour. I recommend starting with an additional 1/4 cup, and baking a test cookie. If it spreads too much, add a bit more. Another thing that can help is letting the dough sit for an hour – the oats absorb moisture making a more stiff dough. You can also form dough balls and chill them for 20-30 minutes, or freeze them for 10-15. As to the time, your oven might not bake as hot as mine, so you can add a couple minutes, or increase your oven temp to 375. Hope those tips help!
Thank you very much!!
~Linda
These cookies are my all time favorite and I’ve been baking since I was 10. I don’t make them very often because I can’t stay away from them even if I put them in the freezer so they’re out of site. I add white chocolate chips and chopped toasted pecans to the cookie and I toast the oatmeal as well.
I am so glad you love them so much!! I have to put my favorite cookies in the garage freezer so it’s even harder to get to them. haha
I love the idea of adding white chips and pecans!
Would you have to do anything differently to the recipe in order to add chocolate chips?
No, you can just add them with the toffee! (Chocolate chips are never a bad thing in my book!) It will make more cookies, just because you are adding to the total volume, but if you make them the same size, the baking time will not change.
Oh my goodness these look so good I am going to make them for Christmas!!! I can’t wait! Thank you so much!
Hope you love them Elizabeth! Thanks so much for stopping by, I appreciate it! 🙂
There was nothing specified in the recipe re the oats. I made them and they are all flat . I have always used quick oats for cookies
Coconut flour is much more dense and doesn’t substitute 1:1. I’m sure the person inquiring already figured this out since that comment was from 2020. 😁
Try King Arthur “Measure to Measure” GF flour substitute same amount of AP flour with this flour. I am sure you will like it. Good Luck!
I’m baking for a couple gluten-free folks. Love this recipe, but I need to sub coconut flour for AP flour. Any advice? Thank you!
I’ve never used coconut flour, but hopefully one of my other readers will have an idea.
I’m not super familiar with baking with coconut flour, but I know that you cannot replace it 1:1 with flour. You are better off using a 1:1 gluten free flour replacement.
This recipe sounds like the one that used to be found on the package of Heath bits. That was my children’s favorite cookie growing up. I have not been able to find my recipe and haven’t found a good replacement. Going to try this one with high hopes.
I made the cookies and loved them but I can’t get the recipe to come up again for Toffee Oatmeal cookies. Don’t remember all the ingredients and amounts.
I made these cookies today and they so delicious it’s hard to stop eating them!! So easy and so delicious!!! Thank you for sharing the recipe.
Hi
Which toffee bits are these? And can we make it endless too ?
What is the shelf life of it?
Thank you
I like to use the regular Heath toffee bits, but you can also use the kind covered in chocolate. They store for several days in an airtight container at room temperature, or you can freeze them for a few months.
I just made these-they are delicious-I used the milk chocolate toffee bits & the coconut! Thank you for a great recipe.
So glad to hear you loved them Vonnie!
I just made these cookies as part of our Christmas batch. They are a hit with the family. They probably won’t last the week until Christmas. I omitted the coconut because of family preferences. I was thinking about trying them with coconut next time, and I was wondering what kind of coconut you use. Sweetened or un-sweetened? Since the cookies are perfectly sweet without it, I am concerned that sweetened coconut might overdo the sweetness.
I usually use sweetened coconut because I have it on hand, but I think unsweetened coconut would work just fine!
the recipe looks great, I have tried different oatmeal, 1 minute, steel cut, with really bad results. What kind of oats do you use,?
thanks for the blog
I usually use old fashioned (regular) oats for my oatmeal cookies because I like the texture. But quick oats should work fine too. I’ve never tried steel cut oats, but I don’t recommend instant oats. Good luck!