Oatmeal Toffee Cookies

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.

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.

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.

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.

These came out hard and crisp for me--I prefer oatmeal cookies soft.

Can't wait to make these. I have 100% whole grain quick oats. Can I use these?

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!

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

I finally got around to making these for Christmas this year and they did not disappoint! I received lots of compliments from friends and family would could not believe they were light. The texture was the perfect combination of crispy and chewy, and I loved the toffee flavor. I made them exactly as directed other than the fact that I did not get quite two dozen out of the recipe, more like 20. A keeper for sure!

These cookies are amazing! I brought them to work and people loved them. I tried them using splenda brown sugar the first time because that was all I had and they were great that way, too. Not as flat/thin, but the normal recipe is amazing as well. I used heath bar pieces for the toffee bits.

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.

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.

I saw this recipe and had to try making it that same weekend. The cookies turned out so delicious! The only bad thing was that one batch was too small for our Sunday dinner crowd...so my brother and sister-in-law made more! Then, just a week later, they were craving them so bad that they made them again, and this time TRIPLED the recipe. I think these would be great for a party or to give away on a cookie plate. Excellent option for those who want something other than chocolate or nuts (don't get me wrong, I love both, but it's nice to mix things up!).

The combination of the toffee bits with the oatmeal makes this a very tasty cookie. I also added 1/4 cup of chopped pecans to the batter. A "KEEPER" for sure..

These are wonderful cookies, and probably my husband's favorite for late fall / early winter. The toffee in these is a wonderful touch (you can get them sans chocolate outside or with chocolate - they are good either way). The brown sugar base makes these carmely and rich. We love them straight from the oven with a cold glass of milk - wonderful alternative to chocolate chip cookies; Enjoy!

If you are looking for a crunchy oat cookie then these are pretty good. However I was looking for something more flaky and melt in your mouth. I am going to experiment with the following changes: I was looking for a flakier texture, so I am going to try more butter. A little too fluffy, so I will either use less baking soda or none. I don't think my oats were "rolled oats", so they were a little hard still. I am going to try crushing beforehand.

These are great! I used the heath bits and it turned out great. My roommate always requests these cookies.

I added 1/3 cup of mini chocokate chips and these were awesome!

My husband and I love these cookies. He is always excited when I make these. Definitely deserves five stars.

I made these per the instructions except I used parchment paper because I don't like spray messing up my pans. They turned out GREAT! Hubby says he can tell that there's less butter in them but we both love them tasting less greasy. While they were still warm, we plopped small scoops of slow churned vanilla ice cream on them with a drizzle of FF caramel sauce and they were great that way, too! The only reason they lasted more than a couple of days in my house is that I'm on a diet and DH was kind enough to not wolf them down at once on me. We plan to make these again and again!

Yummy. Very quick and the kids and hubby love them!

I really loved these cookies (they were gone immediately), but I made some slight alterations right off the bat. I used 3 oz. of butter instead of 2 oz. (I thought it was a bad sign that you had to use cooking spray, and it just didn't seem like enough butter!) To say the least, the extra butter makes them delectable. Sometimes I just want a great cookie, and not a health food cookie. I also used parchment paper. And I used almost 1/2 cup of the heath bar pieces instead of 1/3. I would like to try with other add-ins in future, but I really liked the Heath bar bits.

Made these cookies with some alterations. Instead of adding toffee bits use Heath candy bars, smashed up to small pieces. Also add a Butterfinger candy bar. The candy used are for the SMALL snack size bars: 15 Heath 1 Butterfinger, more if you are a sweettooth. Sorry to the original recipe author but these are unbelievable!! My mother in law asked me to bring some for the family X-Mas and she hid them from the other 20 people there. That says something.

These are excellent. Lots of flavor and so easy, had all the ingredients on hand. A definite repeat.

Love these cookies! So easy and they taste great. I made them last Christmas and have made them several times since.

These are a good cookie. Super easy to make, no time involved. Great to whip up in a hurry!

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.

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!

Very fast and simple to make. My family loves these and they disappear fast. I've made them several times -- sometimes with pecan bits and sometimes without, but have always used the toffee chips. More recently, I used a pastry blender to cut up the oatmeal instead of getting out and using the Cuisinart -- much simpler clean-up and it worked fine.

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.

These are really great, especially at about a day or two. They are good out of the oven, better if you let them cool completely and best as I said after a day or two. I made them for Christmas and after the reactions I got from family members will be making them often.

Really yummy. I put them on parchment paper when I bake them and they're a little easier to remove. I love this recipe and make it all the time.

Family loved these. I think adding 1/2 cup of raisins would make these 5 stars.

Just made this for Valentine's Day treat. Boyfriend ate 5 of them while still warm! Wonderful... make sure you do not overbake them. They do not get dark brown; they will look pale and underdone when you pull them from the oven but once they cool for 1 or 2 minutes they will firm up and become wonderfully chewy. In my oven, they take 11 minutes exactly. My new fave recipe!

Good, solid recipe; not a "special occasion" choice, though. Next time I'll add a few mini chocolate chips. The toffee gets a little lost, I thought; my husband disagreed. He'd probably give this a 4. :)

My family absolutely loved these cookies. They were fantastic and a real keeper for us.

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

I made these the other night and am a bit disappointed. They did not spread out much, stayed as large lumps. My husband like them, but I guess I was looking for a more classic oatmeal flavor.

I used the Heath Toffee Bits because they were in the pantry. A scoop came in handy for uniformity in size. The texture was great and the taste divine! Noone will know that they are lower in fat and calories!! I would make them again.

These cookies are wonderful! I used the new Smart Balance butter sticks to make it (50% butter/50% smart balance spread) and it worked very well. I used the Heath Bits o' Brickle for the toffee chips. Will definitely make again soon!

I went a little crazy making several cookie recipes from the December 2008 Cooking Light. These turned out to be one of our favorites. I forgot to pick up toffee bits, so I used an equal amount of mini cinnamon chips instead. They turned out very well and are a big hit with the family. I will certainly make these again - what a great twist on the standard oatmeal cookie!