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Some homemade chewy oatmeal toffee cookies.

Chewy oatmeal toffee cookies

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These oatmeal toffee cookies are moist, chewy and combine the goodness of oatmeal with sweet toffee! Freeze the dough for up to a month and bake later.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36 cookies
Calories 110
Author Cheryl Najafi

Ingredients

Instructions

  • 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!

Notes

Use parchment lined baking sheets for easy cleanup when baking with chips that melt and get gooey!

Nutrition

Calories: 110kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g