OATMEAL TOFFEE COOKIES

Oatmeal toffee cookies are a delicious soft and chewy cookie that tastes great in every bite. With toffee bits, rolled oats, and maple extract these cookies are packed with flavor and make for the perfect treat.

I’ve always loved toffee and I jump at the chance to incorporate it into recipes throughout the year. I found this simple recipe for Oatmeal Toffee Cookies years ago in a Cooking Light magazine. To be honest, I don’t really know why it was featured there of all places when it has a stick of butter in it, but oh well! They have a wonderful flavor and I love the chewiness of the oatmeal and toffee combination. Yum!

 

What are oatmeal toffee cookies?

These cookies are chewy and sweet oatmeal cookies with little chewy bits of toffee in every delicious bite. The toffee adds a great amount of buttery and sweet flavor to the cookies that these make for the perfect comforting cookie treat.

Oatmeal Toffee Cookies Ingredients

-Flour: All-purpose flour makes the base of these cookies.

-Oats: We want to use old-fashioned rolled oats because they help the cookies become nice and chewy.

-Baking soda: The leavening agent needed to get the cookies to puff up during baking so they don’t fall flat.

-Salt: A flavor enhancer working in the background to pull everything together and taste great.

-Brown sugar: Adds the delicious sweetness, caramelization, and a subtle depth of flavor.

-Butter: We’re going to use an entire stick of butter, but it’s okay because it makes these cookies taste amazing. Just make sure to soften it first.

-Maple extract: Adding a great amount of flavor is this extract, but if you don’t have it on hand you can use vanilla extract in a pinch.

-Eggs: 2 large eggs help to bind the cookie dough together so that it’s not a crumbled mess.

-Toffee bits: We want to use toffee bits to get the toffee in the cookies. You can find bags of these candy pieces near the chocolate chips in the baking aisle of your grocery store.

 

 

How to Make Oatmeal Toffee Cookies

Preheat your oven to 350F degrees and spray baking sheets with cooking spray and set aside.

In a bowl, combine the flour, baking soda, and salt in a bowl and stir together with a whisk.

In a large bowl, beat the sugar and butter together at medium speed with an electric mixer until well blended (about 5 minutes).

Add in the vanilla or maple extract and the eggs. Beat well.

Add in the flour mixture and beat until just combined.

Stir in the toffee bits.

Drop the dough by the tablespoonfuls so that they are 2 inches apart on the prepared baking sheets.

Bake at 350F degrees for 9-11 minutes and let the cookies cool on the pan for 1 minute before transferring to a wire rack. Do not overbake. The cookies will look unfinished, but they’ll be perfect once cooled.

Remove the cookies from the sheet and let them cool completely on a wire rack.

How to store cookies

After your cookies have cooled completely, keep them stored in an airtight container at room temperature for about a week but no more than 2 weeks as they’ll grow stale the older they become.

 

Can you freeze toffee cookies?

Yes, you can freeze toffee cookies. I recommend flash freezing them on a baking sheet after they’ve completely cooled before placing into a more permanent airtight container in the freezer. Then you can grab a cookie when you want and it won’t be stuck to others.

 

Can I add chocolate chips?

Of course! Everything goes better with chocolate chips. I think adding ½-2/3cup of mini chocolate chips can when you’re stirring in the toffee bits can help to give these cookies a toffee and chocolate flavored experience that tastes incredible.