Toffee Oatmeal Cookies Recipes

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OATMEAL TOFFEE COOKIES



Oatmeal Toffee Cookies image

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen 3-inch cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)

Steps:

  • Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
  • Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
  • Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

OATMEAL TOFFEE COOKIES



Oatmeal Toffee Cookies image

Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.

Provided by Lori

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
½ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
2 cups toffee baking bits

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.

Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g

TOFFEE OAT COOKIES



Toffee Oat Cookies image

"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.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 11

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)

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.

Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

TOFFEE OATMEAL COOKIES



Toffee Oatmeal Cookies image

Make and share this Toffee Oatmeal Cookies recipe from Food.com.

Provided by OceanIvy

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 cups English toffee bits

Steps:

  • Preheat oven to 300°.
  • Line cookie sheets with parchment paper.
  • In medium bowl, cream butter and brown sugar.
  • Stir in egg and vanilla extract until smooth.
  • Sift together flour, salt and baking soda; stir this into the other mixture.
  • Blend in oats and toffee bits.
  • Drop rounded tablespoonfuls onto cookie sheets; flatten slightly.
  • Bake 10-18 minutes in the preheated oven.
  • Cookies will look dry when finished baked.

THE WORLD'S BEST OATMEAL TOFFEE COOKIES



The World's Best Oatmeal Toffee Cookies image

The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.

Provided by Jessa M

Categories     Drop Cookies

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

1 cup margarine
2 cups packed light brown sugar (if you don't have light brown, dark brown works just fine)
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (don't eliminate! makes the flavors pop!)
1/2 teaspoon salt
3 cups quick-cooking oats
1 3/4 cups toffee pieces (Heath Bits 'O Brittle or SKOR English Toffee Bits work well. Sold in the baking isle.)
1 cup mounds sweetened flaked coconut (optional)

Steps:

  • Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.

Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2

STICKY TOFFEE OATMEAL COOKIES



Sticky Toffee Oatmeal Cookies image

Provided by Food Network Kitchen

Time 3h

Yield about 30

Number Of Ingredients 13

1 cup rolled oats
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup chopped pitted dates
1/3 cup boiling water
1 stick unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup toffee bits

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
  • Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
  • Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
  • Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

TOFFEE-ALMOND OATMEAL COOKIES



Toffee-Almond Oatmeal Cookies image

Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.

Provided by KerfuffleUponWincle

Categories     Drop Cookies

Time 22m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 11

1 1/4 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups old fashioned oats
3/4 cup butter (softened, or substitute butter-flavored Crisco, for all, or part of the butter)
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chocolate-covered toffee pieces (Skor bits, Heath bits, or crushed Skor or Heath candy bars!)
3/4 cup almonds (toasted and chopped)

Steps:

  • Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
  • In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
  • In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
  • Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES



Chewy Chocolate-Toffee-Oatmeal Cookies with Cranberries image

These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!

Provided by hello angie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1 egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ cups rolled oats
1 cup bittersweet chocolate chips
1 cup toffee candy bits
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
  • Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 17.4 g, Cholesterol 18.1 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.3 mg, Sugar 7 g

ICED OATMEAL APPLE TOFFEE COOKIES



Iced Oatmeal Apple Toffee Cookies image

There's nothing quite like the classic iced oatmeal cookie, but when you add in toffee bits and apples, things get even better. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that's what I call oatmeal cookie heaven. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 18

1 cup unsalted butter, softened
2/3 cup sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
2-1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 medium apples, finely chopped
1 cup brickle toffee bits
ICING:
2 cups confectioners' sugar
3 tablespoons heavy whipping cream
2 tablespoons water
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL TOFFEE COOKIES



Oatmeal Toffee Cookies image

Make and share this Oatmeal Toffee Cookies recipe from Food.com.

Provided by quixoposto

Categories     Drop Cookies

Time 40m

Yield 48 cookies

Number Of Ingredients 11

1 cup butter
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 1/3 cups heath bits o brickle toffee pieces (8 oz)
1 cup sweetened flaked coconut (optional)

Steps:

  • Beat butter, eggs, brown sugar and vanilla in large bowl.
  • Add flour, baking soda, cinnamon, and salt.
  • Beat until blended.
  • Stir in oats, toffee bits and coconut. Drop dough by rounded teaspoons and 2 inches apart onto greased cookie sheets.
  • Bake 8-10 minutes until edges are lightly browned.
  • Cool one minute, remove to wire rack.
  • Cool completely.

Nutrition Facts : Calories 108.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 84.5, Carbohydrate 15.9, Fiber 0.6, Sugar 8.9, Protein 1.6

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