Toffee Oat Cookies Recipe
Toffee Oat Cookies Recipe photo by Taste of Home

Toffee Oat Cookies Recipe

Publisher Photo
"A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike, "They're a hit wherever I take them," Jean adds.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

Nutritional Facts

1 serving (2 each) equals 250 calories, 11 g fat (5 g saturated fat), 37 mg cholesterol, 252 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely. Yield: about 4 dozen.
Originally published as Toffee Oat Cookies in Quick Cooking July/August 2002, p10

Nutritional Facts

1 serving (2 each) equals 250 calories, 11 g fat (5 g saturated fat), 37 mg cholesterol, 252 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Toffee Oat Cookies

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 30, 2014

My family really likes these cookies. After reading the reviews I'm going to try some of the changes and see how we like them.

MY REVIEW
Reviewed Jul. 25, 2014

good but not my thing

MY REVIEW
Reviewed Jun. 14, 2014 Edited Jun. 16, 2014

I used 1/2 c unsalted butter and 1/4 c light butter, 8 oz English toffee bits, 1 c semi-sweet chocolate chips, and 1/2 c pecan halves, chopped and toasted. I chilled the batter before shaping and baking. I got 60 cookies total. The batches cooked 9 minutes (slightly undercooked) tasted best.

MY REVIEW
Reviewed Dec. 19, 2011

I made these cookies for a youth group function and they were gobbled up! When I make them again, I think I will let the dough chill a little because the cookies spread a bit more than I would like. They were delicious though!

MY REVIEW
Reviewed Jun. 22, 2011

These have nice flavor. Crisp on the edge, soft in the center make them a good balance. Will definitely make again

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