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Toffee Oat Cookies


  • 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)


  • 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.

Nutrition Facts

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


Average Rating:
  • wunsagin
    Feb 15, 2015

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

  • ettakarl
    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
    Jul 25, 2014

    good but not my thing

  • jshearer
    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
    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
    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
    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
    May 3, 2009

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

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