Oatmeal Toffee Cookies are the ultimate treat for anyone craving a chewy, buttery delight with a touch of crunch. These cookies combine the hearty texture of oats with the rich, buttery flavor of toffee bits, making each bite a perfect balance of soft and crispy. Whether you’re baking for the holidays, a cookie exchange, or just because, this recipe is a guaranteed crowd-pleaser. The addition of cinnamon and optional coconut flakes brings a warm, cozy twist that elevates these cookies to a whole new level of irresistible. Let’s dive into the delicious details!
Why You’ll Love These Oatmeal Toffee Cookies
These cookies are a flavor-packed twist on classic oatmeal cookies. The toffee bits melt slightly as they bake, creating pockets of caramel-like richness throughout. With a soft center and lightly crisp edges, they deliver texture perfection in every bite. Easy to make and freezer-friendly, they’re perfect for last-minute guests or as a sweet snack anytime. Add in coconut for a tropical flair or leave it out for a more classic taste.
Ingredients
- 1 cup butter or margarine (2 sticks), softened
- 2 cups packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick-cooking oats
- 1 1/3 cups HEATH BITS O’ BRICKLE Toffee Bits (8 oz package)
- 1 cup sweetened coconut flakes (optional)
Step-by-Step: How to Make Oatmeal Toffee Cookies
- Preheat Oven: Heat your oven to 375°F. Line cookie sheets with parchment paper or lightly grease them.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add eggs and vanilla extract, and mix until well blended.
- Add Dry Ingredients: Gradually mix in the flour, baking soda, cinnamon, and salt until combined.
- Stir in Mix-Ins: Using a spoon or spatula, stir in the oats, toffee bits, and optional coconut flakes until evenly distributed.
- Scoop Dough: Drop dough by rounded teaspoons (or use a cookie scoop) about 2 inches apart onto prepared cookie sheets.
- Bake: Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Cool: Let cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
Helpful Tips
- For softer cookies, remove from the oven as soon as the edges begin to brown.
- Chill the dough for 20 minutes before baking to prevent spreading.
- Use parchment paper for easy cleanup and consistent browning.
- Don’t overmix the dough once the flour is added to keep cookies tender.
Substitutions And Variations
- No Toffee Bits? Use chocolate chips or chopped caramel candies.
- Dairy-Free: Substitute margarine or plant-based butter.
- Add-Ins: Try chopped pecans, walnuts, or dried cranberries for extra texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Storage Instructions
Keep the cooled cookies in an airtight container at room temperature for up to five days. When ready to enjoy, allow them to come to room temperature or gently reheat in the microwave to recreate that fresh-from-the-oven warmth.
Nutritional Information
Per Serving (1 Cookie):
Calories: 130
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 110mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Total Sugars: 12g
Includes Added Sugars: 12g
Protein: 2g
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a cup of hot coffee. They also pair wonderfully with vanilla ice cream for a decadent dessert. Add them to holiday cookie platters, lunchboxes, or wrap them up for homemade edible gifts.
Frequently Asked Questions About Oatmeal Toffee Cookies
Can I make these cookies ahead of time?
Yes! The dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 3 months.
What if I don’t have quick oats?
You can use old-fashioned rolled oats, but the texture will be chewier and slightly different.
Can I skip the coconut?
Absolutely. The coconut is optional and can be left out without affecting the overall recipe.
How do I prevent my cookies from spreading too much?
Chill the dough for 20-30 minutes before baking and avoid over-greasing the pan.
Are these cookies nut-free?
Yes, as written they are nut-free, but always check the label on the toffee bits for allergens.
Conclusion
Thank you for joining me in making these delicious Oatmeal Toffee Cookies! This recipe holds a special place in my heart for its comforting flavors and easy preparation. Whether you’re baking them for family, friends, or just to treat yourself, these cookies are sure to bring smiles all around. With their chewy oats, rich toffee, and optional coconut twist, they deliver that homemade goodness we all love. Happy baking, and thanks for being part of this sweet-loving community!
Print
Oatmeal Toffee Cookies
- Total Time: 25 minutes
- Yield: 48 cookies 1x
Description
Oatmeal Toffee Cookies are soft, chewy, and filled with buttery toffee bits and oats. A quick and delicious cookie recipe perfect for gifting, snacking, or sharing with loved ones.
Ingredients
1 cup butter or margarine, softened
2 cups packed light brown sugar
2 eggs
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups quick-cooking oats
1 1/3 cups HEATH BITS O’ BRICKLE Toffee Bits
1 cup sweetened coconut flakes (optional)
Instructions
Preheat Oven: Heat your oven to 375°F. Line cookie sheets with parchment paper or lightly grease them.
Mix Wet Ingredients: In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add eggs and vanilla extract, and mix until well blended.
Add Dry Ingredients: Gradually mix in the flour, baking soda, cinnamon, and salt until combined.
Stir in Mix-Ins: Using a spoon or spatula, stir in the oats, toffee bits, and optional coconut flakes until evenly distributed.
Scoop Dough: Drop dough by rounded teaspoons (or use a cookie scoop) about 2 inches apart onto prepared cookie sheets.
Bake: Bake for 8 to 10 minutes, or until the edges are lightly golden.
Cool: Let cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes
Chilling the dough for 20–30 minutes before baking can help prevent spreading. Cookies freeze well—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Carbohydrates: 19g
- Protein: 2g