If you're looking for a cookie that stays soft and delicious for days, these Oatmeal Toffee Cookies are about to become a new favorite. Made with old-fashioned oats, rich brown sugar, and sweet, buttery toffee bits, these cookies bake up perfectly chewy and tender every time. The toffee adds just the right amount of sweetness without overpowering the classic oatmeal cookie flavor. Even better, they're just as good on day two and day three, making them perfect for gifting, cookie exchanges, lunchbox treats, or simply enjoying throughout the week. One bite and you'll see why these chewy oatmeal toffee cookies are always a crowd-pleaser.
These are a great twist on my Chewiest Thinnest Oatmeal Cookies! and my Thick Homestyle Oatmeal Chocolate Chip Cookies!
Ingredients
- butter
- butter-flavored shortening
- brown sugar
- egg
- yolk
- vanilla
- flour
- soda
- salt
- cinnamon
- old fashioned oats
- toffee bits
See exact quantities in recipe card below.
Instructions
First, preheat your oven to 350°F and line your baking sheets with parchment paper. Meanwhile, allow the butter to soften to room temperature. In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, combine the softened butter, shortening, brown sugar, egg, egg yolk, and vanilla extract. Mix on medium speed until the ingredients are smooth and well combined.
Next, add the flour, baking soda, salt, cinnamon, and oats. Mix just until the dry ingredients are incorporated, being careful not to overmix. Then, gently stir in the toffee bits until evenly distributed throughout the dough.
Using a medium cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–11 minutes, or until the edges are set and just beginning to turn golden while the centers remain soft.
Finally, remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes. This allows them to finish setting up while staying soft and chewy. Transfer the cookies to a wire rack to cool completely before serving or storing.
Equipment
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For these cookies you will need:
Storage
These cookies store great for up to 5 days! Store in an airtight container and they will stay soft and tender and perfectly sweet. These cookies also freeze very well. I stack them in a freezer bag and remove all the air and pop in freezer for up to 3 months.
FAQs
I bake this recipe with old fashioned oats because I like the texture so much better!
It helps the cookie's richness and adds a great chew and texture.
Top Tip
My cookies are done at 10 ½ minutes. Do not wait for the centers to turn golden. Bake until the edges are set and lightly golden while the centers still appear slightly soft and underbaked. Remove the cookies from the oven and allow them to cool on the baking sheet. The cookies will continue to cook as they sit on the baking sheet for 2-3 minutes.
More Desserts to Try
Oatmeal Toffee Cookies
Ingredients
- ½ cup butter softened
- ¼ cup shortening butter flavored
- 1 ¼ cups brown sugar packed
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ¾ cups old fashioned oats
- 1 cup toffee bits toffee bits with chocolate work best
Instructions
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, combine the softened butter, shortening, brown sugar, egg, egg yolk, and vanilla extract. Mix on medium speed until the ingredients are smooth and well combined.
- Add the flour, baking soda, salt, cinnamon, and oats. Mix just until the dry ingredients are incorporated, being careful not to overmix and a bit of flour still showing. Then, gently stir in the toffee bits until evenly distributed throughout the dough.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–11 minutes, or until the edges are set and just beginning to turn golden while the centers remain soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes. This allows them to finish setting up while staying soft and chewy. Transfer the cookies to a wire rack to cool completely before serving or storing.
Theresa says
These cookies are so delicious!
Misty Tannery says
So glad you like them!!