Oatmeal Toffee Cookies

Course: Dessert
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 58 minutes
Servings: 48 cookies

These oatmeal toffee cookies are soft, chewy, and packed with delicious toffee bits in every bite. The oats add a hearty texture, while the toffee gives them a buttery caramel-like crunch.

Ingredients

• ½ cup butter, at room temperature
• ⅓ cup shortening
• 1½ cups packed brown sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• 2 cups old-fashioned oats
• 1½ cups all-purpose flour (measured using the scoop and sweep method)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon fine salt (sea salt works well)
• 1 cup toffee bits

Instructions

1. In a large bowl, beat the butter and shortening together with an electric mixer until light and fluffy, about 2–3 minutes.
2. Add the brown sugar and cream together until well combined. Add the eggs and vanilla extract, then beat until the mixture is smooth. Scrape down the sides of the bowl and continue mixing for about 1 minute until the mixture becomes lighter in color.
3. In a separate bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined.
5. Gently fold in the toffee bits.
6. Cover the dough and refrigerate for 30 minutes.
7. Meanwhile, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
8. Once chilled, use a 1-tablespoon cookie scoop to place dough balls onto the prepared baking sheets, leaving about 3 inches of space between each cookie because they will spread.
9. Bake for 13–15 minutes, until the edges turn golden brown. The centers should still look light in color. For a crispier cookie, bake a little longer.
10. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your homemade oatmeal toffee cookies!