Oatmeal Toffee Cookies

46 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Yield
2 dozen (serving size: 1 cookie)
By Kathy Farrell-Kingsley
December 2008
RECIPE BY Cooking Light

Brown sugar and butter underscore the tawny sweetness of the almond toffee bits in these oatmeal toffee cookies.

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup almond toffee bits
  • Cooking spray

Nutritional Information

  • Calories 90
  • Caloriesfromfat 34%
  • Fat 3.4g
  • Satfat 1.6g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 1.2g
  • Carbohydrate 13.6g
  • Fiber 0.4g
  • Cholesterol 15mg
  • Iron 0.5mg
  • Sodium 88mg
  • Calcium 9mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.

Step 3

Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

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Ratings & Reviews

DDelights's Review

Anzmom
December 12, 2012
N/A

corinneja's Review

brandalla
September 02, 2009
I replaced the toffee chips with 1/3 c. of dark chocolate chips and 1/3 c. of chopped walnuts. I cooked one pan at a time for 10 minutes. They came out great, and were even delicious the second day (after which they were gone). Great recipe!

brandalla's Review

Pumpkin1944
November 05, 2011
N/A

chicago84's Review

reneemdi
December 22, 2008
My husband really liked them. I thought they were ok. I'm glad to use up my toffee bits. Very quick to make.

Sryodini73's Review

jmeleeS
January 04, 2012
These cookies are amazing, on day two. There is no doubt that they get much, much better with age. I would also advise not to increase the toffee as it makes them too sweet.

Lenadionne's Review

JBaum78233
July 27, 2009
These cookies are delicious. They are simple to bake and I only baked them for 11 minutes where they were really soft and appeared a little undone in the middle, but by the time they cooled, they were perfect. They are not that great if you over cook them and they are too crispy. I couldn't find almond-toffee in the store, so I used plain toffee so I chopped fresh almonds in a food processor and it came out great. I also double the almond-toffee measurements.

KellyDeeThatsMe's Review

Mickeymammoth
July 21, 2013
THESE ARE INCREDIBLE!!! Perfectly chewy and a little crispy around the edges. Love the toffee flavor. I think these would be divine as cookie "sandwiches" with a marshmallow creme filling, as the flavor reminds me of the store bought "oatmeal creme pies" I grew up on. Just a perfect little cookie!

SAMSONITE12's Review

kkparsons
October 07, 2013
These are blah! No cinnamon? Nothing to make them stand out. It also didn't say if it was quick oats or cooked oats. Won't bother w/ these again.

kristid's Review

MBWright
November 13, 2009
Replaced the toffee with same amt of butterscotch chips and they are AWESOME. The best CL oatmeal cookie recipe EVER. We made two batches in 4 days. So good.

JBaum78233's Review

KatieL7
December 20, 2011
Well, so much for lower calories! I made these cookies with 1/2 cup of butter and a whole package of toffee bits. They were good but much better the next day. I also used dark brown sugar because that's what I had on hand.
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