Toffee Oatmeal Cookies
Chewy, buttery, and loaded with irresistible toffee flavor, these Toffee Oatmeal Cookies are the ultimate treat for any dessert lover. Packed with hearty rolled oats and studded with sweet, crunchy toffee bits, this recipe combines the warmth of cinnamon and brown sugar with a delightful texture that’s both crispy at the edges and soft in the center. Ready in under 30 minutes, these cookies are perfect for a quick baking project or a crowd-pleasing snack. Whether you’re serving them at a party, pairing them with coffee, or indulging in a midnight treat, these toffee-studded delights are sure to become a family favorite. Enjoy freshly baked goodness today and savor the perfect balance of sweetness and spice in every bite!
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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 rolled oats
- 1.25 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, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is smooth and creamy.
Add the eggs, one at a time, to the creamed mixture, 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 mixture, stirring until just combined. Be careful not to overmix.
Fold in the rolled oats and toffee bits, ensuring they are evenly distributed throughout the dough.
Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers remain soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
4369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 641.5 g | 233% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 481.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 444 mg | 34% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 829 mg | 18% | |
*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.
