Oatmeal Toffee Cookies are a twist on the classic oatmeal cookie made with chunks of toffee bits and chopped walnuts.
Many years ago, I printed out a recipe for Oatmeal Chocolate Chip Cookies online and, like many other of my printed recipes, they are torn and tattered.
I wanted to try something new and document it here online, so instead of adding chocolate chips, I used toffee bits and walnuts.
Ingredients Needed
- softened butter
- vegetable shortening
- water
- granulated sugar
- eggs
- milk
- light brown sugar
- milk
- vanilla extract
- all purpose flour
- baking soda
- regular oats (not quick or steel cut)
- toffee bits
- chopped walnuts
How do you make Oatmeal Toffee Cookies?
Preheat oven to 350 degrees F. In a large bowl, cream together the butter, shortening, water and sugar with a wooden spoon (you can also use a stand mixer). Add eggs, milk and vanilla; then mix well.
Next, add the flour and baking soda and mix well. Add the oats, toffee and walnuts; mix well. Using the top half of a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving 2-inches between them. Bake for 10-12 minutes; let cool. This recipe makes 4 dozen cookies.
These Oatmeal Toffee Cookies were amazingly good and make a tasty addition to your holiday baking platters. ~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Toffee Recipes
- Dark Chocolate Heath Bar Trifle
- Churro Toffee
- Chocolate Heath Bar Crunch Ice Cream
- Sea Salt Dark Chocolate Christmas Crack
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Oatmeal Toffee Cookies
Ingredients
- ½ cup butter, softened
- ½ cup vegetable shortening
- 2 tablespoons water
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 ¾ cups all purpose flour
- 2 ½ cups regular oats
- 1 cup toffee bits
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, shortening, water and sugar with a wooden spoon (you can also use a stand mixer)
- Add eggs, milk and vanilla; then mix well.
- Next, add the flour and baking soda and mix well.
- Add the oats, toffee and walnuts; mix well.
- Using the top half of a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving 2-inches between them.
- Bake for 10-12 minutes. Let cool. Makes 4 dz.
Heidi Szczepanski says
Looking for new cookie recipes. This one looks really good. Thank you for sharing.
Heidi
Dish Satellite Internet
Carrie's Experimental Kitchen says
Thanks Heidi
Leah @ foodforthefresh says
These look awesome! Love the combo!! Also, if you're interested, I have a great giveaway for bakers on my blog now: http://foodforthefresh.blogspot.com/2012/12/winter-giveaway-enter-now-up-1219.html
Carrie's Experimental Kitchen says
Thank you Leah 🙂
Carolyn Bryan says
I made these today and they are delicious. I had to play with size and time, but finally got them perfect. My son doesn't like raisins, so this is a good alternative to the classic oatmeal raisin. Thanks for another great recipe.
Carolyn
Carrie's Experimental Kitchen says
I'm not a huge fan of raisins either which is why I liked these as well. You can also try adding mini chocolate chips. I'm glad you liked them, thanks for letting me know. 🙂