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Oatmeal Toffee Cookies are soft and chewy cookies with toffee in every bite! This is an easy recipe and a great twist on classic oatmeal cookies. They were a huge hit in our house!
Best Ever Oatmeal Toffee Cookies
If you’re a fan of soft and chewy oatmeal cookies, I am very excited to share these toffee oatmeal cookies with you! I pretty much haven’t met an oatmeal cookie I don’t like, and these toffee cookies are a new favorite.
- For this recipe, I took a traditional oatmeal cookie and added toffee bits. I love toffee, and combining them with a hearty oatmeal cookie is about the best thing ever.
- They have the best texture – soft and chewy. Is there anything better? You can use toffee bits or chopped toffee candy bars.
- These are great for stocking the cookie jar, or you can freeze a batch to have on hand for later.
Move over, raisins, because these chewy oatmeal toffee cookies are pretty amazing!
Ingredients in Oatmeal Cookies with Toffee Bits
- Butter: As always I started with softened unsalted butter – learn how to soften butter fast!
- Sugar: I love a combination of brown sugar (make sure it’s packed) and granulated sugar in cookies.
- Ground Cinnamon: It wouldn’t be an oatmeal cookie without some cinnamon!
- All-purpose Flour: I always use AP flour – be sure to measure flour correctly.
- Quick-cooking oats: If you don’t have them, you can use old fashioned oats by making your own quick oats!
- Toffee Bits: You can use either Milk Chocolate Toffee Bits or Bits O’ Brickle, or use chopped Skor or Heath bars.
How to Make Oatmeal Cookies with Toffee
- Whisk the cinnamon, salt, baking soda, and flour in a medium bowl. Set the flour mixture aside.
- Cream the butter and both kinds of sugars in a large bowl with a hand mixer (or in a stand mixer with a paddle attachment). When the butter is smooth, mix in the eggs and vanilla.
- Slowly add the dry ingredients to the butter mixture and mix until just combined. Add the oats and mix to combine. Stir in the toffee bits.
- Scoop two tablespoons of cookie dough to form each dough ball. Place them on a cookie sheet lined with parchment paper. Cover the pan with plastic wrap and chill the cookie dough balls for at least one hour.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper or Silpat. Place the balls two inches apart on the pans.
- Bake the cookies for 10 to 12 minutes or until the bottoms are slightly golden. Cool them on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Toffee oatmeal cookies will keep in an airtight container for up to four days.
- You can freeze cookies easily! Place them in a freezer bag or container, and they will keep well frozen for up to two months.
- You can use Heath toffee bits to make heath oatmeal toffee cookies or try Bits o’ Brickle. Try the ones coated in chocolate or the plain ones.
- You can make oatmeal Skor cookies by subbing the toffee bits for chopped Skor candy bars. Or make oatmeal Heath bar cookies with chopped-up Heath bars.
- Recipe Variation: Reduce the toffee bits to one cup and add a half cup of chopped pecans or shredded sweetened coconut for a new twist!
If you love toffee, you have to try these oatmeal toffee cookies! They’re the soft and chewy oatmeal cookies you love with little bits of toffee in every bite. I hope you love them!
FAQs
Be sure not to add too much flour or too many oats – and use quick cooking oats. Old fashioned or rolled oats will make your cookie much denser. And don’t over bake the cookies.
Place cookies in an airtight container layered between paper towels and freeze for up to 3 months. The paper towels will absorb condensation when they are defrosting.
Oatmeal Toffee Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ¾ cups (217g) all-purpose flour
- 3 ¼ cups (289g) quick cooking oats
- 1 ½ cups toffee bits
Instructions
- Note: this dough needs to be chilled. Plan ahead!
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir toffee bits.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Notes
• You can also use chopped Heath or Skor bars
• Reduce toffee to 1 cup and add ½ cup chopped pecans or shredded sweetened coconut for new variations!
Recipe Nutrition
Other Oatmeal Cookies
Oatmeal Toffee Cookies are the new and improved version of oatmeal raisin cookies! Toffee bits add an amazing taste and texture to these soft, chewy oatmeal cookies.
Last Updated on February 3, 2023
These should be called crack cookies. They are highly dangerous for your pants size. I increased the oven setting to 365 based on reviews and they turned out amazing.
These are very good. Mine made 3 dozen. After the first batch, I did increase my oven temp to 375 and also used a glass to slightly flatten the balls before baking. Next time I’m going to add coconut. Yummy!
Hi! These sound yummy! Can I make bar cookies instead of individual cookies? Thanks!
Yes! use a 9×13-inch pan.
I made these yesterday and was so disappointed. They looked nothing like the photo…they stayed puffy and did not spread at all…no matter ow hard I banged the pan. I also think they need a bit more salt.
If I made them again, I would not refrigerate them.
That is strange – did you use the toffee bits that come chopped? I find that those spread out my dough with whatever recipe I use.
Yes, I used the packaged bits that are already chopped. I loved the cookie’s flavor but prefer a more flat presentation.
Thanks for your response.
Is the amount of oatmeal correct? That just sounds like a lot for only 24 cookies. Thanks
Yes that’s what I always use
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