Oatmeal Toffee Crunch Cookies
Indulge in the irresistible crunch of Oatmeal Toffee Crunch Cookies, where hearty old-fashioned rolled oats meet sweet, buttery toffee bits for the ultimate treat. These cookies strike the perfect balance between chewy and crisp, with a hint of ground cinnamon adding warmth to every bite. Made in just 25 minutes from start to finish, this easy-to-follow recipe combines pantry staples like brown sugar, vanilla, and baking soda for a classic cookie base that's elevated with a delightful toffee twist. Perfect for a cozy dessert, a holiday cookie exchange, or simply satisfying your sweet tooth, these cookies are best enjoyed warm with a glass of milk or packed up as a delicious homemade gift. Start baking and experience the ultimate toffee-studded delight!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Light brown sugar
- 0.5 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats and toffee bits until evenly distributed throughout the dough.
Scoop the dough using a medium-sized cookie scoop or tablespoon and drop onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look just set.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container for up to 1 week. Enjoy!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
