When it comes to sweet treats, oatmeal toffee cookies rank high on the list. The flavor and texture of toffee chips make this recipe extra chewy and so moist that you’ll want to make an extra batch to store in the freezer for up to a month.
They’re a little more sinful than a basic oatmeal cookie so try limiting yourself to only one. At least cookies with oatmeal have more nutritional value than the average cookie. As a whole grain, oatmeal is a source of fiber and nutrients, rich in iron and Vitamin B.
To get your cookies to look uniform in size, invest in a cookie scoop. Sizes vary, so you may want to select one of each. Your cookies will have a professional look, package nicely, and be perfectly round for ice cream sandwiches. Yum!
Chewy oatmeal toffee cookies
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 1/2 cups old-fashioned rolled oats
- 1 cup toffee bits
- Place rack in the center of the oven and preheat to 325 degrees.
- Cream butter and both sugars together until light and fluffy. Add the eggs one at a time then beat until everything is completely incorporated, scraping the sides of the bowl often.
- Sift flour, salt, baking soda, baking powder and cinnamon into the wet ingredients and mix until combined. Add rolled oats and toffee chips, mixing well.
- Place rounded tablespoons of dough on a parchment lined baking sheet. Bake 10−12 minutes or until done in the center.
- Remove from the oven, allow cookies to sit on the baking sheet for 2 minutes then transfer them to a wire rack to cool completely. Enjoy!
Use parchment lined baking sheets for easy cleanup when baking with chips that melt and get gooey!