Breakfast & Brunchcrazyforcrust4.9
Oatmeal Toffee Cookies Recipe
If you’re a fan of chewy oatmeal cookies, you should try these Oatmeal Toffee ones! It’s a traditional oatmeal cookie but with toffee bits added!
👥 24 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Note: this dough needs to be chilled. Plan ahead!
2
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
(226g) unsalted butter, softened1 cup(200g) packed brown sugar1 cupground cinnamon2 teaspoonssalt1 teaspoonbaking soda1 teaspoon
3
Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about ⏱️ 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
(226g) unsalted butter, softened1 cup(200g) packed brown sugar1 cuplarge eggs2
4
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir toffee bits.
5
Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least ⏱️ 1 hour.
6
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
7
Bake for ⏱️ 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for ⏱️ 10 minutes, then remove to a rack to cool completely.
8
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Nutrition Facts
calories
281 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
23 g
sodium Content
172 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
49 mg
carbohydrate Content
37 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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