How do I like my eggs?

Uhmmm, in a cookie, specifically these Chewy Oatmeal Toffee Cookies!!!

One of my favorite things on this planet (besides my family) is TOFFEE! I love, love, love anything toffee. Also, my favorite kind of cookie is a chewy cookie. Toffee + Chewy = Heaven. It’s a match made in heaven for me.

I also do not feel so guilty eating a bunch of these in one sitting because they are on the “lighter” side. I mean I added old-fashioned rolled oats so that must mean its healthy right?!?! Plus I might have added not just 2/3 cup of the toffee bits but maybe almost the whole entire bag of toffee bits to this recipe…Opps! My bad. In my opinion I’d say more toffee the better!

How to Make Chewy Oatmeal Toffee Cookies

First, gather all your ingredients.

1 & 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups packed brown sugar
1/2 cup unsalted butter, softened
2 teaspoons pure vanilla extract
2 large eggs
2/3 cup toffee bits (or more if you want!)
Parchment paper or silicone baking mat

Combine flour, oats, baking soda, and salt in a medium bowl.

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat sugar and butter on medium speed until light and fluffy, about 2 to 3 minutes.

Add the vanilla and eggs.

Add the flour mixture and mix until combined.

Stir in the toffee bits.

I recommend chilling the dough in the refrigerator for at least an hour or overnight. This helps prevent the cookies from becoming too flat during the baking process.

Next, preheat oven to 350°F degrees. Line baking sheet with parchment paper or silicone baking mat.

Using a cookie scooper, scope 2 scoops of dough (about 3 tablespoons) for 1 cookie and place on a baking sheet spaced at least 2 inches apart.

Bake for 10 to 12 minutes or until lightly browned.

Cool on pan for 1 minute. Remove cookies from pan and cool completely on wire racks.

Tips & Tricks

One little note is that you need to watch your oven. Everyone’s oven is different. Some run hotter than others. I have a double oven and the bottom oven runs much hotter then the top. So the bottom oven I can bake at the same temperature but I need to bake for less time. My advice would be to watch the cookies around the 8 minute mark and see if they are lightly browned. If not cook them for an additional 1 or 3 minutes. Once you take them out of the oven let them cool on the baking pan for a couple minutes. You can then transfer them to wire racks to cool completely.
You can easily cut this recipe in half or even double it if you want.
Store in an air tight container for 5 to 7 days.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Oatmeal Toffee Cookies

By: Tammie

March 26, 2019
18
1 hr
90 Cals/Serving
Print this

Ingredients

1 & 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups packed brown sugar
1/2 cup unsalted butter, softened
2 teaspoons pure vanilla extract
2 large eggs
2/3 cup almond toffee bits
Parchment paper or silicone baking mat

Directions

Step 1: This dough requires chilling. I highly recommend chilling the dough in the refrigerator for at least an hour or overnight. This helps prevent the cookies from becoming too flat during the baking process.
Step 2: Combine the flour, oats, baking soda, and salt in a medium bowl.
Step 3: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, beat sugar and butter on medium speed until light and fluffy, about 2 to 3 minutes.
Step 4: Add the vanilla and eggs.
Step 5: Add the flour mixture and mix until combined.
Step 6: Stir in the toffee bits.
Step 7: Once the dough has been chilled preheat the oven to 350°F degrees. Line baking sheet with parchment paper or silicone baking mat.
Step 8: Using a cookie scooper, scope 2 scoops of dough for 1 cookie (about 3 tablespoons) and place on a baking sheet spaced at least 2 inches apart.
Step 9: Bake for 10 to 12 minutes or until lightly browned.
Step 10: Cool on pan for 1 minute. Remove cookies from pan and cool completely on wire racks.
Step 11: Store in an air tight container for 5 to 7 days.