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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Bngbedard's Review

Anzmom
May 05, 2014
I am not an oatmeal cookie person.at.all. I've never found one that I enjoy until now! These are great. I like that they are crispy. I didn't change anything in the recipe as I was making them for another recipe: http://www.myrecipes.com/recipe/easy-individual-apple-crisps-50400000131067/, so I needed them more plain. I will be making these again and again. This recipe will be good to add things like chocolate chips or raisins. They are scrumptious.

natnow101's Review

brandalla
January 02, 2014
Just made these for the first time and very good. A little thin but not too bad. I doubled the recipe and turned out fine.

Etoile's Review

Pumpkin1944
December 07, 2013
I have made these several times since last December and every one raves over them. Do not overbake ( I usually bake few minutes less) and they will be chewey the first day. They become crisp after that but stay tasting fresh for 10 days in a sealed cookie jar.

SAMSONITE12's Review

reneemdi
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.

bmoxie1212's Review

jmeleeS
October 06, 2013
These came out hard and crisp for me--I prefer oatmeal cookies soft.

patricaimaggio's Review

JBaum78233
August 28, 2013
Can't wait to make these. I have 100% whole grain quick oats. Can I use these?

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!

Samirah's Review

kkparsons
December 24, 2012
N/A

DDelights's Review

MBWright
December 12, 2012
N/A

Dakota7128's Review

KatieL7
November 05, 2012
Love the buttery, salty, sweet taste of the cookies. I sprayed my cookie sheet but still had problems getting them off using a spatula.