Toffee Almond Oatmeal Cookies Recipes

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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

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.

TOFFEE-ALMOND OATMEAL COOKIES



Toffee-Almond Oatmeal Cookies image

Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.

Provided by KerfuffleUponWincle

Categories     Drop Cookies

Time 22m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 11

1 1/4 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups old fashioned oats
3/4 cup butter (softened, or substitute butter-flavored Crisco, for all, or part of the butter)
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup chocolate-covered toffee pieces (Skor bits, Heath bits, or crushed Skor or Heath candy bars!)
3/4 cup almonds (toasted and chopped)

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.

ALMOND BUTTER COOKIES WITH TOFFEE



Almond Butter Cookies with Toffee image

I was trying to use up a large jar of almond butter and these were the result. They are good with jam on top, if you prefer things a little bit sweeter.

Provided by Cathy B

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 13

½ cup butter, softened
½ cup brown sugar
½ cup granular sucrolose sweetener (such as Splenda®)
1 cup unsalted, no sugar added almond butter
1 large egg
3 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup toffee baking bits (such as Heath®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.
  • Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 9.4 g, Cholesterol 13.1 mg, Fat 7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 109.5 mg, Sugar 3 g

ALMOND TOFFEE COOKIES



Almond Toffee Cookies image

Make and share this Almond Toffee Cookies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 14

1 cup butter (no substitutes)
1 cup sugar
1 cup icing sugar
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
1 cup whole wheat flour
3 1/2 cups white flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 (6 ounce) package toffee pieces
2 cups chopped almonds
additional icing sugar, for rolling

Steps:

  • Set oven to 350 degrees.
  • In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
  • Add the oil, eggs and extract; mix well.
  • In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
  • Stir in almonds and toffee bits.
  • Shape into 1-inch balls.
  • Roll in icing sugar.
  • Place on ungreased baking sheets, and flatten with a fork.
  • Bake for 12-14 minutes, or until lightly browned.
  • Sprinkle with additional icing sugar while warm.

Nutrition Facts : Calories 264.4, Fat 17.2, SaturatedFat 5.3, Cholesterol 27.8, Sodium 181.2, Carbohydrate 25.1, Fiber 1.7, Sugar 12.1, Protein 4

TOFFEE ALMOND SANDIES



Toffee Almond Sandies image

These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 12 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 package (8 ounces) milk chocolate English toffee bits
Additional sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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