Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

117 Reviews 8 Pics
Lori
Recipe by  Lori

“Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 to 3 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces.
  3. Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Share It

Reviews (117)

Rate This Recipe
Crystal S
190

Crystal S

Good as baked, but not outstanding. Definitely flattened out during the baking process! My family liked them, but have not requested them since... they probably won't make it into my "superb" collection even though they were tasty!!!

AMISON
96

AMISON

Hmmm, does anyone find it strange that these cook at 300 degrees? Most cookies need to bake at 350 or so....and the directions say 10 to 18 minutes? That is a long range....Anyway, cooked first batch at 300 for 12 minutes, not long enough. Second batch at 300 for 14 minutes, cooled completely on baking sheet, much better. Third batch at 350 for 12 minutes and they were perfect! They don't spread as much at 350 and brown much better than at 300. Will make again with changes.

RAINEYDAYGIRL
41

RAINEYDAYGIRL

Wow, these cookies are really good! I doubled the recipe because in our family, the first dozen is gone right off the bat and the original recipe said it made 2 to 3 dozen...not nearly enough for us. I used parchment paper like others said to do, and I could tell they would stick if you didn't. I scraped the melted toffee off the spatula after each batch because if I didn't, it would mess up the next batch of cookies. Also, even though I doubled the recipe, I only used an 8 oz bag of toffee bits and that seemed to be enough. I also added in a small amouth of dark chocolate chips. And, as another reviewer said, I added a small amount of butter flavored crisco in with real butter to make softer cookies. The flavor of these cookies is wonderful and I'll definitely be making these again! Thanks for such an awesome recipe, Lori!

More Reviews

Similar Recipes

Oatmeal Raisin Cookies IV
(609)

Oatmeal Raisin Cookies IV

Bobbie's Oatmeal Cookies
(332)

Bobbie's Oatmeal Cookies

Cocoa Oatmeal Cookies
(299)

Cocoa Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
(142)

Chocolate Chip Oatmeal Cookies

Oatmeal Raisin Toffee Cookies
(80)

Oatmeal Raisin Toffee Cookies

Sunflower Oatmeal Cookies
(48)

Sunflower Oatmeal Cookies

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bobbie's Oatmeal Cookies

>

next recipe:

Chocolate Chip Oatmeal Cookies