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If you’ve ever craved a cozy, homemade cookie that perfectly balances chewy oats and crunchy toffee pieces, then you’re in for a treat! Oatmeal Toffee Cookies are not only delicious but also incredibly easy to make. This recipe creates cookies that are just sweet enough, boasting a delightful texture that’ll keep you going back for more. Perfect for lunchboxes, after-school snacks, or a comforting dessert with a glass of milk, these cookies hold a special place in my heart and kitchen!

Why you’ll love this dish

What’s not to love about Oatmeal Toffee Cookies? They are quick to whip up and budget-friendly, making them a great choice for any home baker. The combination of old-fashioned oats and rich toffee bits elevates the traditional oatmeal cookie into something truly extraordinary. Whether it’s a busy weeknight or a festive gathering, these cookies shine on any occasion.

“These cookies made my day! Perfectly chewy with just the right amount of toffee crunch. They disappeared so fast!” – A happy baker

Preparing Oatmeal Toffee Cookies

Let’s dive into the delightful process of making these cookies! We’ll overview the steps involved before we check out the ingredients you’ll need. It’s a simple and enjoyable process split into a few manageable actions that will have your kitchen smelling heavenly in no time.

Creaming: Start by beating together butter and shortening until they’re light and fluffy.
Mixing: Add in brown sugar, eggs, and vanilla for sweet flavor and richness.
Combining Dry Ingredients: In a separate bowl, mix oats, flour, and leavening agents.
Bringing it All Together: Gradually incorporate the dry ingredients into the wet, and fold in toffee bits.
Chilling: Refrigerate the dough for about 30 minutes.
Baking: Scoop, space them out, and bake until golden around the edges.
Cooling: Let them rest before savoring.

What you’ll need

Here’s the star-studded lineup of ingredients for these scrumptious cookies:

1/2 cup butter (room temperature)
1/3 cup shortening
1 1/2 cups brown sugar (packed)
2 eggs
1 1/2 teaspoons vanilla extract
2 cups old-fashioned oats
1 1/2 cups all-purpose flour (measured using the scoop and sweep method)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1 cup toffee bits

Feel free to substitute the butter with margarine or use gluten-free flour to cater to your dietary needs.

Step-by-step instructions

Baked oatmeal toffee cookies with oats and toffee bits on a cooling rack.

In a large mixing bowl, beat the butter and shortening together using an electric mixer until fluffy—this takes about 2-3 minutes.
Add the packed brown sugar, mixing well before incorporating the eggs and vanilla. Blend until everything is well combined and the mixture is light in color—this should take an additional minute.
In another bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture in three parts, mixing gently until just combined.
Carefully fold in the toffee bits and cover the bowl with a lid or plastic wrap, refrigerating the dough for 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Once chilled, use a 1-tablespoon scoop to portion dough onto the prepared baking sheets, spacing them approximately 3 inches apart as they will spread while baking.
Bake in the preheated oven for about 13-15 minutes, until the edges are golden brown—don’t worry if the centers still appear light!
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Best ways to enjoy it

Oatmeal Toffee Cookies are delightful on their own, but let’s think of some creative ways to elevate your cookie experience. Enjoy with a warm cup of coffee or tea in the morning, or serve as an after-dinner treat with a scoop of vanilla ice cream on the side. You might even crumble them over yogurt for a sweet and crunchy breakfast parfait!

Storage and reheating tips

To keep your Oatmeal Toffee Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place them in a single layer in a freezer-safe bag, and they will last for about 3 months. When you’re ready to enjoy, simply allow them to thaw at room temperature or give them a quick reheat in the microwave for about 10 seconds.

Helpful cooking tips

Room Temperature Butter: Ensure your butter is at room temperature for better creaming and a lighter cookie texture.
Chill Time: Chilling the dough helps the cookies maintain their shape and enhances flavor.
Don’t Overmix: Mix the dough until just combined to avoid tough cookies.

Creative twists

Feel free to get creative with this recipe! Swap out half of the toffee bits for chocolate chips if you’re in the mood for a chocolatey twist. Add nuts like pecans or walnuts for an extra crunch or incorporate dried fruit like cherries or cranberries to balance the sweetness.

Common questions

How long does it take to prepare?
Total preparation and baking time is about 1 hour, including the chilling time.
Can I substitute the eggs?
Yes! You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a vegan alternative.
How do I ensure chewy cookies?
Avoid overbaking! Pull them out while they still look a bit underdone in the center; they’ll firm up as they cool.

Now that you have everything you need, grab your ingredients and let’s bake some delicious Oatmeal Toffee Cookies that will surely impress family and friends!