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

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4.5 8 14
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"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


  • 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

2 each: 250 calories, 11g fat (5g saturated fat), 37mg cholesterol, 252mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.


  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

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wunsagin User ID: 791731 220552
Reviewed Feb. 15, 2015

"I always make these with mini chocolate chips instead of the toffee bits and they are perfect every time!"

ettakarl User ID: 877220 36130
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."

crankyankee User ID: 7233510 112902
Reviewed Jul. 25, 2014

"good but not my thing"

jshearer User ID: 403534 85393
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."

katieleigh3508 User ID: 4885329 205004
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!"

NevadaRose User ID: 4283670 79558
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"

q4tlos1 User ID: 1754974 129523
Reviewed Mar. 31, 2010

"My mom makes these cookies nearly every time we go camping. She makes one minor change and substitutes the toffee bits for butterscotch chips. We have nicknamed these cookies "bear cookies" because they were once stolen by a bear cub off our picnic table. We later found the container, but the cookies were all gone!"

7kcks User ID: 37777 112901
Reviewed May. 3, 2009

"Very good. Didn't have plain toffe bits on hand but used chocolate covered toffee bits instead."

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