Best 20 Oatmeal Toffee Cookies Recipes

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.

OATMEAL TOFFEE COOKIES

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.

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH 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.

CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

THE WORLD'S BEST OATMEAL TOFFEE COOKIES

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.

TOFFEE-PECAN OATMEAL COOKIES

Steps:

• Place oats in a food processor. Cover and process to a fine powder; set aside., In a large bowl, beat butter and sugars until crumbly. Beat in the egg substitute, buttermilk and vanilla., Combine the flour, baking powder, baking soda, salt and ground oats; gradually add to butter mixture and mix well. Stir in the chocolate chips, pecans, toffee bits and grated chocolate., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in airtight containers.

OATMEAL RAISIN TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
• 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.

CHOCOLATE CHIP TOFFEE OATMEAL KAHLUA COOKIES

Steps:

• 1. Preheat oven to 350°. (I always forget this so I added it above the ingredients, too.)
• 2. In large bowl, combine the white and brown sugars. Add butter and cream together with the sugar. Add vanilla, Kahlua and eggs, mixing well.
• 3. In a separate bowl, mix the flour, oatmeal, baking soda and salt together. Add dry mixture to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate/toffee chips.
• 4. Line cookie sheets with baking parchment or wax paper. Using a small ice cream scoop, drop dough onto the cookie sheets. Bake 10-12 minutes. Remove from oven and cool on wire racks.

TOFFEE-ALMOND OATMEAL COOKIES

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.

OATMEAL TOFFEE MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
• In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
• In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
• Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
• Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
• Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.

TOFFEE OATMEAL DRIED CHERRY COOKIES

Steps:

• Heat oven to 350 degrees. Sift together flour and baking soda and set aside. Cream butter and sugars until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed. Add vanilla extract. Add flour mixture a bit at a time until well combined. Add oatmeal, cherries, chocolate and toffee pieces. 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 sheet until golden brown 8-10 minutes. Remove from oven, and transfer to baking rack to cool.

OATMEAL-CINNAMON TOFFEE COOKIES IN A JAR (FOR GIFT GIVING)

Steps:

• Prepare a 1-quart glass jar with a lid.
• In a small bowl combine brown sugar with white sugar and cinnamon; pour into the glass jar then pack down.
• Layer the oats then the toffee bits.
• Mix together flour with baking soda and salt then place the flour mixture on top.
• Close the jar.
• ATTACH A CARD WITH THE FOLLOWING INSTRUCTIONS; set oven to 350 degrees F/ place all ingredients from the jar into a large bowl breaking up any lumps/ add in 1/2 cup softened butter or margarine, 1 large slightly beaten egg and 2 teaspoons vanilla; beat until blended/ drop onto greased cookie sheet and bake for 8 minutes/ yield 36 cookies.

OATMEAL TOFFEE COOKIES

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.

OATMEAL BUTTERSCOTCH TOFFEE COOKIES

Steps:

• 1. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat mat/baking liner; set aside.
• 2. With electric mixer, cream butter and both sugars until fluffy. Beat in eggs and vanilla until well combined.
• 3. In a medium-size mixing bowl, combine flour, oats, baking soda and salt. Slowly add the flour mixture to the creamed butter, mixing just until flour is well incorporated into cookie dough. Stir in the butterscotch chips and toffee bits until well blended. Chill dough about 20 minutes (chilling is optional - it helps cookies from spreading too much during baking).
• 4. With a medium cookie scoop, drop dough onto prepared baking sheets about 1 1/2 to 2 inches apart. Bake 9 to 10 minutes or until lightly golden. Let cool 5 minutes on baking sheet before transferring cookies to a cooling rack.

OATMEAL, CRAISINS, TOFFEE, & CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F
• Sift together flour and baking soda and set aside.
• Cream butter and sugars together well and add egg and vanilla extract.
• Mix in flour and baking soda until well blended and gradually blend in oatmeal, chocolate chips, sweetened dried cranberries, and toffee bits.
• (Chill dough well to prevent mixture from "spidering" while baking.)
• Drop by rounded tablespoonfuls 2 inches apart on parchment-lined baking sheet and bake for 8 to 10 minutes.

TOFFEE OATMEAL COOKIES

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.

BUTTER TOFFEE OATMEAL NO BAKE COOKIES

Steps:

• 1. Add oatmeal to a large bowl, dollop peanut butter on top, do not stir.
• 2. Add all other ingredients except vanilla to a medium sauce pan on medium heat, stir frequently, bring to a boil and let boil for 1_1/2 minutes, remove from heat and add vanilla.
• 3. Pour over the peanut butter and stir to combine.
• 4. Drop by spoonfuls on wax paper or parchment paper and let cool.

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets. Dissolve coffee in boiling water; cool to room temperature. In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. Combine oats, flour, salt and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered.

TOFFEE-ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners. Whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside. 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 tablespoonfuls onto prepared baking sheets. Bake for 12-15 minutes or until lightly browned. Cool on baking sheets for a few minutes. Then, remove cookies to wire racks to cool completely.

OATMEAL TOFFEE COOKIES

Steps:

• 1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. 2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet. 3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies