Oatmeal Toffee Cookie 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

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.

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

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.

OATMEAL RAISIN TOFFEE COOKIES



Oatmeal Raisin Toffee Cookies image

The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.

Provided by ERIN C

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup crushed toffee candy

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.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.1 g, Cholesterol 23.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 82.2 mg, Sugar 7.1 g

TOFFEE-PECAN OATMEAL COOKIES



Toffee-Pecan Oatmeal Cookies image

Classic oatmeal cookies get a fun flavor twist when studded with toffee, chocolate mini morsels and pecans. They're outstanding for snacking or for any get-together. -Gloria Bradley, Naperville, IL

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 15

2-1/2 cups old-fashioned oats
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1/2 cup egg substitute or 2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped pecans, toasted
1/3 cup brickle toffee bits
2 ounces milk chocolate, grated

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.

Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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