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