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Oatmeal Toffee Cookies

January 9, 2013

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I have had this recipe a long time.  So long that The Hershey Company has reduced their Toffee Bits package from 10 ounces to 8 ounces.  And they changed the name of the Toffee Bits that I originally got this recipe from.  They now sell them as Heath Bits ‘O Brickle Toffee Bits instead of Heath Bits  ‘O Brickle Almond Toffee Bits.  Anyway, enough of my jabber.  These cookies are really good.

Oatmeal Toffee Cookies (adapted from Hershey’s Oatmeal Toffee Cookies)

8 ounces butter

2 cups packed light brown sugar

2 large eggs

2 teaspoons pure vanilla extract

1-3/4 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick cooking oats

10 oz. of Heath Bits ‘O Brickle Toffee Bits

1 cup packed Sweetened Coconut Flakes, preferably Baker’s

Preheat oven to 350 degrees.

Get 2 large cookies sheets out in preparation.  Do NOT spray with canola oil or grease or anything.  I may not have discussed this much in the other recipes I have shared for drop cookies.   Many recipes tell you to lightly grease the cookies sheet.  I never do this.  And this is why:  you don’t need to and I think it makes the cookies spread out too much.  It makes for much easier clean up of the cookie sheets and it makes a much better cookie.  Ok, enough said.  On with the directions.

Using an electric mixer, beat butter in large bowl until creamy and soft.  While this is going on, get the rest of your ingredients together.

In a small bowl, combine eggs and vanilla.

In a medium bowl, combine flour, baking soda, cinnamon and salt and stir with a whisk until combined.

When the butter is soft, add the brown sugar and beat until light and fluffy.  Then add the eggs/vanilla and beat until well blended.

Gradually add the flour mixture and beat until just combined.

Add the oatmeal,toffee bits and coconut and beat until just combined.

Scoop dough with an ice cream scoop (scant 1/4 cup) .  Pinch dough in half and roll each half into a ball.  Place balls of dough on cookie sheet at least 2 inches apart.

Bake for 5 minutes.  Turn cookie sheet.  Bake for 5 minutes more.

Let rest for 5 minutes before taking them off the cookie sheet.  They will seem really soft when you take them out of the oven but will firm up in the 5 minutes.

Let cool completely on wire racks.

mise en place, butter in the bowl:

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the dough is pretty stiff:

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using the ice cream scoop to help make the balls of dough consistent:

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balls of dough on cookie sheet ready for the oven and the rest of the dough prepped:

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out of the oven resting, alongside the finished cookies:

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crispy and chewy at the same time, cookie perfection in my book!

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