Oatmeal Toffee Cookies

5 from 1 vote

These Oatmeal Toffee Cookies are soft, chewy, and loaded with buttery toffee bits. Made with brown sugar, old-fashioned oats, and an extra egg yolk for added richness, they stay tender for days, making them perfect for sharing, gifting, or enjoying with a cold glass of milk.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: chewy cookies, oatmeal cookies

Servings: cookies

Calories: 153kcal

Author: Misty Tannery

Equipment

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.

Notes

Toffee bits can be purchased with or with out chocolate. I find the chocolate ones taste best.

Do not over bake! The centers should look slightly undercooked. I promise they are done, they will firm up on the baking sheet.

Nutrition