Oatmeal Toffee Cookies

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!

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Course: Dessert

Cuisine: American

Keyword: Butterscotch, Cookies, oatmeal cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 238kcal

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

US Customary - Metric

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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