Oatmeal Toffee Cookies – the toffee in these cookies gives them a great flavor and texture. They are 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)
Oatmeal Peanut Butter Chocolate Chip Cookies
White Chocolate Peanut Butter Oatmeal Cookies
Oatmeal Toffee Cookies
Oatmeal Toffee Cookies
Crisp and chewy oatmeal cookies loaded with toffee bits.
Ingredients
- 1 cup soft butter or margarine
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 cups 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.
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!