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:
Oatmeal Toffee Cookies
- 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)
- 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.
-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.
Amount Per Serving: Calories: 117 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 99mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 2g