Who doesn’t love a good cookie? And when you add in the rich, buttery flavor of toffee combined with the wholesome goodness of oats, you have a winning combination that is sure to please even the pickiest of palates. That’s where oatmeal toffee cookies come in – a delicious twist on the classic oatmeal cookie that will have you reaching for seconds (and maybe even thirds!). Elevate your oatmeal cookie game with these Homemade Oatmeal Toffee Cookies. They are soft, chewy, and studded with toffee bits in each bite for the perfect crunch. This irresistible cookie is sure to please everyone!
I love a good cookie recipe; oatmeal toffee cookies are always a hit in our home. Try our brown sugar cookies, winter shortbread cookie bites, or even this easy homemade Nutter Butter cookie recipe. All are delicious and top-notch in the cookie world.
These cookies are fantastic for a weekday snack, packing your child’s lunch, or making a gift for the holiday season to friends and loved ones.
Reasons You Will Love These Oatmeal Toffee Cookies
- Soft and Chewy: These cookies are soft-baked and have a nice chewy texture from the oats. When you bite the bits of toffee, they throw them over the top.
- Made From Scratch: Want a made-from-scratch cookie? This recipe is right where you want to be! Easy to follow, simple ingredients, big flavor.
- Perfect All Year Round: Make these for a holiday gathering or a cozy night at home while you watch a movie with the family. These cookies taste delicious all year round.
Ingredients Needed
Butter: Reach for room temperature butter so it creams together correctly.
Shortening: This is going to help create incredible texture for the cookies.
Brown Sugar: Pack the brown sugar in the measuring cup.
Eggs: The binder to the recipe. Suppose you can reach for room-temperature eggs.
Oats: You want to use old-fashioned oats—not quick oats for this recipe.
Flour: All-purpose flour is used for the base of the cookies. Make sure to measure your flour properly.
Baking Soda and Baking Powder: Both help the cookies rise and bake properly.
Cinnamon: A sprinkle of cinnamon will warm the cookies pleasantly.
Salt: Sea salt is best, but you can use regular acceptable salt if you don’t have that.
Toffee Bits: Find these in the baking aisle next to the chocolate chips and other baking items.
Variations and Substitutes
You can add chopped nuts, dried fruit, or even mini chocolate chips to give the cookies texture.
Caramel, peanut butter, butterscotch would also be great additions.
If you do not have shortening, add 1/4 cup of butter to replace the shortening in the recipe.
Add 1/4 teaspoon of nutmeg for added spice flavor.
You can use half whole wheat flour and half all-purpose flour to make a heartier cookie. Just know that they can be a bit drier.
Tips For Making Oatmeal Toffee Cookies
Allowing your cookie dough to refrigerate for at least 30 minutes is essential. This will help the cookies stay thicker and not spread as much as they bake.
Use a cookie scoop to make evenly sized cookies. That way, all the cookies will bake evenly in the oven.
Do not overmix the cookie batter, or it can cause them to become dense and heavy.
Parchment paper or a silicone baking mat on your cookie tray will help you remove the cookies from the pan without sticking them.
Let the cookies cool for a few minutes before you try to move them. This will help prevent the cookies from falling apart or becoming misshapen.
Freezing Cookie Dough Raw
Place cookie balls with a cookie scoop on a parchment-lined baking sheet. Then, flash-freeze the raw cookie dough for 1-2 hours.
Once the cookie dough is fully frozen, transfer it to a freezer bag or container and freeze for up to 3 months.
Baking Frozen Raw Cookie Dough
Preheat the oven as you would if baking fresh. There is no need to thaw the dough; bake it straight from the freezer. Place the frozen cookie dough straight from the freezer onto the prepared cookie sheet.
Bake for 1-2 minutes or until the cookies are thoroughly done.
Storing Leftover Cookies
Place cookies you have not eaten in a sealed, airtight container or sealed bag. Store for 4-5 days at room temperature.
Or you can freeze the cookies for 2-3 months. Then remove them from the freezer, let them thaw on the counter, and devour them.
FAQs
Can I use quick oats instead of old-fashioned oats?
You can use quick oats, but the cookies will be a bit softer and not offer much chewy texture like an old-fashioned oat would provide.
How do I make sure my cookies stay soft?
Measure your ingredients and adequately overbake the cookies, which are the two keys to keeping your cookies soft.
Why did my cookies spread too much?
If your dough spreads too much, it could be that the dough is not chilled enough or that the butter was too soft when you mixed the cookie dough.
The beauty of oatmeal toffee cookies is their versatility. You can eat them warm from the oven, when the toffee is still gooey and the oats are chewy. Or let them cool completely for a crispier texture that is perfect for dunking into a glass of milk. You can even sandwich a scoop of ice cream between two cookies for a decadent treat that is sure to satisfy any sweet tooth.
The beauty of oatmeal toffee cookies lies in their simplicity. The familiar flavors of oats and toffee are combined with a few staple ingredients to create a chewy, crunchy cookie that is perfect for any occasion. Whether you’re baking for a special occasion or just looking for a sweet treat to enjoy with a cup of coffee, oatmeal toffee cookies are sure to hit the spot.
Craving More Cookie Recipes
Oatmeal Toffee Cookies
Ingredients
- 1/2 cup butter at room temperature
- 1/3 cup shortening
- 1 1/2 cup brown sugar packed
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 1/2 cups all purpose flour measured with the scoop and sweep method
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine salt I used sea salt
- 1 cup toffee bits
Instructions
- In a large bowl, beat the butter and shortening together until fluffy, using an electric mixer.
- This should take 2-3 minutes.
- Cream in the brown sugar, and then add the eggs and vanilla. Beat until well-mixed, scrape
- down the sides of the bowl, and then keep mixing at medium-high speed until light in color.
- About 1 minute more.
- In another bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet in three additions, mixing until just combined.
- Gently stir in the toffee bits, and then cover the bowl and refrigerate for 30 minutes.
- Meanwhile, preheat an oven to 350 degrees F, and line a baking sheet with parchment, or a
- silicone baking mat, such as Silpat.
- Once dough is chilled, use a 1 Tablespoon scoop to place balls of dough onto the prepared
- trays, about 3” apart – they will spread!
- Bake until they are turning golden brown around the edges – the middles of the cookies will
- still be very light in color – about 13-15 minutes. You can bake them longer, for a crisper
- cookie.
- Allow to cool on the tray for about 5 minutes, then remove to a cooling rack.
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