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–+ servings

Oatmeal Toffee Cookies

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These oatmeal toffee cookies are a delightful balance of chewy oats and candy-like toffee bits, perfect for parties, lunchboxes, or as a sweet treat any time.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1/2 cup butter (at room temperature) unsalted or salted depending on preference
  • 1/3 cup shortening can be replaced with an extra 1/3 cup butter for all-butter cookies
  • 1 1/2 cups brown sugar packed
  • 2 pieces eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups old-fashioned oats toasting adds crunch and a nuttier flavor
  • 1 1/2 cups all-purpose flour measure with the scoop-and-sweep method for accuracy
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine salt sea salt recommended for a cleaner finish
  • 1 cup toffee bits

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
  2. In a large bowl, cream butter, shortening, and brown sugar until light and fluffy (about 2–3 minutes with a mixer).
  3. Beat in eggs one at a time, then add vanilla.
  4. Stir in oats.
  5. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; fold into wet mixture until just combined.
  6. Gently fold in the toffee bits.
  7. Scoop tablespoon-sized mounds onto prepared sheets, spacing about 2 inches apart. Flatten slightly if you like a more even disk.
Baking
  1. Bake for 10–12 minutes, until the edges are golden and the centers are set but still soft.
  2. Let cookies cool on the sheet for 3 minutes, then transfer to a wire rack to finish cooling.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 95mgFiber: 1gSugar: 8g

Notes

Shortening keeps cookies softer and slightly puffier; replacing it with butter deepens flavor. To make these gluten-free, swap the flour for a 1:1 gluten-free blend and ensure oats are certified gluten-free.
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