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Home » Recipe Index » Dessert: Cookies » Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

January 17, 2009 by Kara Cook 14 Comments

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Oatmeal Toffee Cookies – toffee in these cookies gives them great flavor and texture. They are crisp on the outside, chewy in the middle, & irresistible!

Oatmeal Toffee Cookies

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.

stack of oatmeal toffee cookies with coconut

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!

 Oatmeal Toffee Cookie with a bite taken out of it

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. 

oatmeal toffee cookies recipe collage

 

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

Yield: 4 dozen

Oatmeal Toffee Cookies

Oatmeal Toffee Cookies - crisp on the outside, chewy in the middle, these oatmeal cookies are unbeatable!

Crisp and chewy oatmeal cookies loaded with toffee bits.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

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

  1. Cream butter and sugar in a large mixing bowl; beat in eggs and vanilla.
  2. Stir in dry ingredients, oats, toffee bits, and coconut.
  3. Drop by rounded spoonfuls onto lightly greased cookie sheets.
  4. 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 Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 99mgCarbohydrates: 16gNet Carbohydrates: 0gFiber: 1gSugar: 9gSugar Alcohols: 0gProtein: 2g
© Kara
Cuisine: American / Category: Dessert: Cookies

 

Filed Under: Dessert: Cookies, Recipe Index Tagged With: coconut, oats, toffee

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Reader Interactions

Comments

  1. Betty

    August 28, 2020 at 4:43 pm

    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!

    Reply
  2. Carol

    August 26, 2020 at 8:44 am

    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!

    Reply
    • Kara Cook

      August 26, 2020 at 11:11 am

      I’ve never used coconut flour, but hopefully one of my other readers will have an idea.

      Reply
  3. Cheryl

    July 4, 2020 at 12:16 pm

    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.

    Reply
  4. Sandie

    December 27, 2019 at 7:17 am

    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.

    Reply
  5. Jackie

    November 26, 2019 at 2:04 pm

    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.

    Reply
  6. Priyanka Malhotra

    September 26, 2018 at 12:16 am

    Hi
    Which toffee bits are these? And can we make it endless too ?
    What is the shelf life of it?
    Thank you

    Reply
    • Kara Cook

      September 30, 2018 at 9:15 pm

      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.

      Reply
  7. Vonnie Fry

    September 12, 2018 at 3:23 pm

    I just made these-they are delicious-I used the milk chocolate toffee bits & the coconut! Thank you for a great recipe.

    Reply
    • Kara Cook

      September 12, 2018 at 9:06 pm

      So glad to hear you loved them Vonnie!

      Reply
  8. Kathy

    December 18, 2016 at 3:05 pm

    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.

    Reply
    • Kara

      December 19, 2016 at 3:28 pm

      I usually use sweetened coconut because I have it on hand, but I think unsweetened coconut would work just fine!

      Reply
  9. Karen

    September 19, 2016 at 2:21 pm

    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

    Reply
    • Kara

      September 19, 2016 at 2:25 pm

      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!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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