Oatmeal toffee cookies are a delightful twist on the classic oatmeal cookie, blending the hearty chew of oats with the irresistible crunch and sweetness of toffee bits. These cookies strike the perfect balance between wholesome and indulgent, making them a crowd-pleaser for kids and adults alike. Whether enjoyed with a glass of milk or a cup of coffee, they are a comforting treat that’s easy to bake and impossible to resist.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup toffee bits (such as Heath or homemade)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the oats and toffee bits: Stir in the oats and toffee bits by hand, ensuring they are evenly distributed throughout the dough.
- Shape the cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft and chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
