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Toffee Oat Cookies

 Toffee Oat Cookies
"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.
24 ServingsPrep: 15 min. Bake: 10 min./batch

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 King Arthur Unbleached 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)

Directions

  • 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.
  • 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.

2 of 2

Toffee Oat Cookies (continued)

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.