Chewy, sweet and buttery, these Toffee Chocolate Oatmeal Cookies are a perfect treat.
Do you remember those Easy Homemade Toffee Bits I made a few days ago? I made them just so that I could create this recipe. This is going to be my cookie for the fall season. I’m just going to say that this may be the best cookie I’ve ever made. The kids disagree and prefer my Ranger Cookies. But there is something about the sweet butteriness of the toffee that I love in this cookie.
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Of course, making the toffee from scratch takes an extra 30 minutes that not everyone has, so you can buy Skor baking bits or Bits o’Brickle online or at the grocery store.
I used semi-sweet chocolate chips for in the toffee chocolate oatmeal cookie, but I’m sure they would taste divine with milk chocolate chips. Additionally, the cookies would be even chewier and tastier with a cup of unsweetened shredded coconut stirred in to the batter.
FOR MORE FAVORITE COOKIE RECIPES CHECK OUT:
- Holiday Ranger Cookies
- Chocolate, Chocolate, Chocolate Cookies
- Pumpkin Snickerdoodle Cookies
- Almond and Milk Chocolate Ganache Thumbprint Cookies
Toffee Chocolate Oatmeal Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3 cups oats
- 1 cup chocolate chips
- 1 cup toffee bits
Heat oven to 375F.
In a medium bowl, beat softened butter and both sugars with a mixer until fluffy.
Add eggs, one at a time and vanilla. Beat until well mixed.
In a large bowl, combine flour, salt, cream of tartar and baking soda.
Add in the butter and sugar mixture to the dry ingredients and beat with a mixer until combined.
Add in the oats and mix well.
Stir in the toffee and chocolate chips until evenly distributed.
On a baking sheet, lined with parchment paper or a silicone baking mat, drop 1 tablespoon size balls of cookie dough, about 2 -3 inches apart.
Bake for 7 - 9 minutes. Remove from heat and let sit on baking sheet for a few minutes to cool, then transfer to a wire rack to finish cooling.
You might see some of the toffee melting out of the side of the cookie while it is baking. This is normal. You can either push it back towards the cookie, using a spatula, while the cookie is still hot, or you can wait until the cookie cools and the toffee hardens and then break off the melted toffee piece.
The cookies sounded delicious as I was looking at the toffee bits, so I had to come and check them out too. Thank you for sharing at Happiness is Homemade.
Wow – these look delicious! Can’t wait to make them!
Sounds heavenly and they look delish! Pinned! Thank you for sharing on Merry Monday! Hope to see ya next week!
What a great post. We’d love to have you share it with us at Creatively Crafty Link Party #CCBG. http://tryit-likeit.com/entries/link-party
Helen at the Lazy Gastronome
I’m a little bit behind but I wanted to make sure to check out your post – and thank you for joining the What’s for dinner party. Have a wonderful weekend and hope to see you at tomorrow’s party too!
Life Diet Health
What a delicious looking cookie! I love that you made your own toffee too-well done! Thanks for sharing these at Fiesta Friday this week. Enjoy the party!
Oh yum! I love toffee and I love oatmeal cookies. These are a win, win for me!! Thanks for sharing the recipe with SYC.
Yum! These cookies look delicious! Thank you for sharing this recipe at Reader Tip Tuesday. We hope you joined in for this week’s party too, your treats always look amazing and we hope to see more..
Greetings, I wanted to add a review from someone who has made the recipe. I stumbled across your post for toffee bits as I was looking to make toffee cookies, but none of the store bought bits are nut safe and we have a nut allergy in the house. The toffee recipe was easy and came out delicious. I ended up banging the hardened toffee with a rolling pin to break it up small enough for cookies. This cookie batter is quite dry and hard to combine once you get to the oatmeal, toffee bits and chocolate chips. My first time I did it by hand once I got to that step because my mixer just wouldn’t do it. My husband suggested using the dough hook for this step and that is what I did the second time I made them. It worked like a charm.
I made some small modifications to the recipe for our tastes, I reduced the white sugar to 2/3 cup. I used mini chocolate chips and cut them to 1/2 cup as I wanted the toffee to be the star.
Thank you for the recipes. They are both keepers..