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Home » Recipe Index » Dessert: Cookies » Oatmeal Toffee Cookies
by Kara Cook 21 Comments
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
Yield: 4 dozen
Oatmeal Toffee Cookies
Crisp and chewy oatmeal cookies loaded with toffee bits.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 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 (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 Information:
Yield:
48Serving 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
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Reader Interactions
Comments
LoriWould you have to do anything differently to the recipe in order to add chocolate chips?
Reply
- Kara Cook
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.
Reply
Oh my goodness these look so good I am going to make them for Christmas!!! I can’t wait! Thank you so much!
Reply
- Kara Cook
Hope you love them Elizabeth! Thanks so much for stopping by, I appreciate it! 🙂
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- Heather mellor
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
Reply
- Ashley
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. 😁
Reply
- BettySee AlsoSouthern Collard Greens Recipe
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!
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- Carol
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
I’ve never used coconut flour, but hopefully one of my other readers will have an idea.
Reply
- Kara Cook
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.
Reply
- Cheryl
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
- Sandie
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.
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- Jackie
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
- Priyanka Malhotra
Hi
Which toffee bits are these? And can we make it endless too ?
What is the shelf life of it?
Thank youReply
- Kara Cook
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
- Vonnie Fry
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
So glad to hear you loved them Vonnie!
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- Kathy
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
I usually use sweetened coconut because I have it on hand, but I think unsweetened coconut would work just fine!
Reply
- Karen
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
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!
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