Description
These Oatmeal Toffee Cookies are crispy on the edges, chewy in the center, and packed with buttery toffee bits and hearty oats for a perfect balance of flavor and texture.
Ingredients
- Main Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup toffee bits
- ½ cup chopped nuts (optional — pecans or walnuts work great!)
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
- Fold in oats and toffee: Stir in oats, toffee bits, and nuts (if using) until evenly distributed.
- Shape cookies: Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
- Bake: Bake 10–12 minutes, until edges are golden brown. Let cool 5 minutes on the sheet before transferring to a rack.
- Serve: Enjoy warm for gooey toffee centers or cooled for a perfect chewy-crisp texture.
Notes
- Substitute chocolate chips for toffee bits for a classic oatmeal chocolate chip twist.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months — thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American