If you love chewy oatmeal cookies, and rich, buttery toffee, and chocolate, then these Oatmeal Toffee Cookies are going to be your new favorite! They have the best chewy texture throughout, plus crispy toffee pieces that melt into pockets of caramel goodness. They’re the perfect quick, easy, and delicious cookie!
These cookies combine so many of my favorite flavors into one delicious cookie. It’s like our Oatmeal Scotchies, with my favorite Chocolate Chip Cookies, and Toffee Doodle Cookies into one irresistible combination that any cookie lovers will go crazy for!
Why make this Recipe
- The Best Texture: Soft, chewy, and crispy, crunchy in every single bite!
- Quick and Easy: These cookies are easy to make, and ready to eat in less than 30 minutes without any chilling.
- Perfect for all Occasions: These cookies are so good for any occasion. If you’re willing to share them, they’ll be a new favorite, perfect for cookie exchanges, movie nights, or any time the craving hits. (Freeze the extra cookies, or dough for when it strikes!)
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Oatmeal Toffee Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted butter – make sure your butter is not melted, and is just softened for about 1 hour on the counter before preparing the cookies.
- Brown sugar – these add a nice light molasses flavor, sweetness, and chewiness to the cookies
- Granulated sugar – adds sweetness to the cookies
- Eggs – these help bind everything together in the cookies
- Vanilla extract – use real pure vanilla extract for the best flavor
- All purpose flour – is the main structure for the cookies
- Baking soda – gives the cookies lift and helps them rise
- Salt – adds and balances out the flavor
- Ground cinnamon – pairs nicely with the toffee
- Old fashioned oats – adds a nice chewy texture to the cookies, you can substitute quick oats if needed
- Toffee Bits – Use Heath English Toffee Bits, or crushed toffee pieces.
- Chocolate Chips – I recommend using a high quality chocolate chip for the best flavor in your cookies. I used Ghiradelli Semi Sweet Chocolate Chips
How to make Toffee Oatmeal Cookies
Step 1: Cream together the butter and sugars. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of an electric stand mixer, and mix until the mixture is fluffy, and starts to lighten in color, about 2 to 3 minutes. Add in the eggs, and vanilla extract and mix until just combined.
Step 2: Add in the dry ingredients. In another bowl whisk together the flour, baking soda, salt, and ground cinnamon, and slowly add them into the wet ingredients until just combined.
Step 3: Add in the oats, toffee, and chocolate chips. Add in the old fashioned oats, toffee pieces, and chocolate chips into the mixture. Fold them evenly into the mixture with a rubber spatula.
Step 4: Scoop the cookie dough using a medium cookie scoop, and roll them into balls. Place them onto a baking sheet lined with parchment paper.
Step 5: Bake the cookies until they are lightly golden and the edges are set. The centers may look underdone. Let the cookies cool on the cookie sheet for about 5 minutes, then transfer them to a cooling rack to cool completely.
Tips and Tricks:
- Measure the flour carefully – Spoon the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough – When adding the dry ingredients, mix only until the ingredients are combined to avoid cookies that are tough.
- Make a test Cookie – I do this every time I make cookies. Bake about 2 cookies on a sheet pan in the preheated oven. If the cookies spread more than you’d like stick the dough in the fridge to chill for a few minutes, or add a couple more TBS of flour. If they don’t spread as much as you’d like, flatten the dough balls before baking (or add 1 TBS of milk if they don’t spread at all).
- Don’t Over Bake – You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout!
- Make Round Cookies – Use the backs of two spoons, or a round cookie cutter to gently press the outsides of the cookies in to make the cookies more round.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months. They can be thawed at room temperature,
You can also freeze the cookie dough. Roll it into balls and place them onto a parchment lined baking sheet. Place the pan in a freezer for a couple hours until frozen. Then transfer them to a freezer safe container and freeze for up to 3 months. The cookie dough balls can be baked directly from frozen, just add 1 to 2 minutes to the baking time.
These Oatmeal Toffee Cookies are a must make. They’re soft, buttery, chewy, and packed with sweet, crunchy toffee pieces. Make them for your next potluck, or just because you deserve a cookie (because I promise, you do!).
More Favorite Cookies
Oatmeal Toffee Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 3 cups old fashioned oats
- 1 1/2 cups toffee bits
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet or two with parchment paper or nonstick liners.
- Add the butter, brown sugar, and granulated sugar to a large bowl, or the bowl of a stand mixer, and mix until it is fluffy, and lightens in color, about 2 to 3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs, and vanilla extract and mix them together until just combined. 2 large eggs, 1/2 TBS vanilla extract
- Add the flour, baking soda, cinnamon, and salt to a medium bowl, and whisk them together. 1 3/4 cups all purpose flour, 1 tsp baking soda , 1/2 tsp salt, 1/2 tsp ground cinnamon
- Slowly add the dry ingredients to the wet ingredients, and and stir them together until just combined.
- Add the oats, toffee bits, and chocolate chips, and slowly fold them into the mixture with a rubber spatula. 3 cups old fashioned oats, 1 1/2 cups toffee bits, 1 cup chocolate chips
- Scoop the dough into 2 TBS sized portions and roll into balls. Place them 2 to 3 inches apart on the prepared baking pan.
- Bake the cookies for 9 to 12 minutes, or until the edges are golden and the centers look almost set.
- Remove the pan from the oven and let the cookies cool for 5 minutes on the cookie sheet. Then transfer them to cool completely on a wire cooling rack.
Notes
- Measure the flour carefully – Spoon the flour into a measuring cup and leveling off the top with the back of a butter knife. You can also weigh the flour with a kitchen scale. Do not scoop directly into the container with the measuring cup or your flour will be too packed and you’ll have too much.
- Don’t Over mix the dough – When adding the dry ingredients, mix only until the ingredients are combined to avoid cookies that are tough.
- Make a test Cookie – I do this every time I make cookies. Bake about 2 cookies on a sheet pan in the preheated oven. If the cookies spread more than you’d like stick the dough in the fridge to chill for a few minutes, or add a couple more TBS of flour. If they don’t spread as much as you’d like, flatten the dough balls before baking (or add 1 TBS of milk if they don’t spread at all).
- Don’t Over Bake – You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout!
- Make Round Cookies – Use the backs of two spoons, or a round cookie cutter to gently press the outsides of the cookies in to make the cookies more round.
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