Description
These Homemade Oatmeal Toffee Cookies are soft, chewy, and packed with buttery toffee bits and hearty rolled oats. Perfect for holiday baking, afternoon snacks, or sharing with family and friends.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup toffee bits
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the rolled oats and toffee bits until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, avoid overbaking.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls for up to 3 months and bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 28 mg