Chewy Oatmeal Toffee Cookies Recipes

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

CHEWY OATMEAL CHERRY TOFFEE CRISPS

Steps:

• Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TOFFEE OAT COOKIES

Steps:

• 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.

OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
• Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

CRISPY, CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350°
• Line baking sheet with parchment or silicone mat. Set aside.
• Cream butter and sugar together for 2 minutes until light and fluffy. Add in eggs and vanilla and continue mixing until smooth, scraping sides of bowl as necessary.
• Add salt, baking soda and flour and mix until incorporated. Then add in coconut.
• Finally mix in oats and white chocolate until evenly combined.
• Using a cookie scoop or heaping tablespoon drop dough onto lined pan.
• Bake for 12-15 minutes until edges are golden brown and centers have set.
• Allow to cool on wire rack.

OATMEAL CHOCOLATE CHIP TOFFEE COOKIES

Steps:

• Preheat your oven to 375° line your baking sheets with parchment or a silicon mat.
• In a small bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of your stand mixer - fitted with your paddle attachment, add in the softened butter and mix until creamy. Next, add in the dark brown sugar and mix until light and creamy, about 2 minutes.
• Then add in the vanilla and one egg at a time, mixing well after each egg. Scrape down the sides and bottom of the bowl.
• Next add in half of the flour mixture, mixing on low until all ingredients are incorporated. Then repeat with the remaining flour. Scrape down the sides and bottom of the bowl.
• Gradually add in the quick oats, mixing until combined. Then with a sturdy spatula, stir in by hand the toffee bits, coconut and chocolate chips. Scrape down the sides and bottom of the bowl one last time.
• Use a (2 or 3 tablespoon**) cookie scoop to measure the cookie dough and place an inch or so apart on prepared cookie sheets.
• Bake for 8-10 minutes and let cool for at least 5 minutes before removing from pan as the toffee may stick.

CHEWY OATMEAL TOFFEE COOKIE GRANOLA

Steps:

• Preheat the oven to 350 degrees. Melt the butter and whisk the brown sugar into it. Add an egg and whisk until smooth. Stir in the oats until well combined.
• TO MAKE COOKIES: Drop by tablespoonfuls onto a parchment or silpat lined baking sheet. If you do not choose to line your baking sheets, grease them very well. Slightly flatten the cookie dough to keep the cookies level. Bake for about 10 minutes, until the cookies turn golden brown. Let them cool on the sheets for at least 5 minutes before transferring to a wire rack.
• TO MAKE COOKIE GRANOLA: Spread half the cookie dough across a large parchment or silpat lined baking sheet. (The baking sheet must be lined, in order to make this recipe.) Grease your hands with a bit of butter and use your fingers to separate chunks of oatmeal into cookie clumps. Bake 10-12 minutes, until golden brown. Remove from oven, let cool for a few minutes. Use a metal spatula to scrape/lift the granola from the lined cookie sheet. Stir the granola in the pan and place back in the oven for about 5 more minutes. Let cool completely before storing in an airtight container. Enjoy!

CHEWY OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or leave ungreased.
• In large mixer bowl cream butter, shortening, peanut butter and brown and white sugar until creamy.
• Add eggs, vanilla and corn syrup. Mix well.
• Whisk together the flour, baking soda and cinnamon.
• Add to butter mixture, mixing well. Stir in oats, chocolate chips, toffee chips, peanut butter chips, and coconut.
• Drop by 1/4 cup scoops onto your sheets.
• Bake 15 minutes, until light brown around edges. Do not overbake.