Brown Sugar Oatmeal Toffee Crunch Cookies

These Brown Sugar Oatmeal Toffee Crunch Cookies are a must-bake! They’re chewy with a slight crunch in every bite from sweet little bits of toffee.

Impressive and Easy

If you were to ask me for a cookie recipe that’s sure to impress, this Brown Sugar Oatmeal Toffee Cookie recipe would be it! The toffee gives these cookies an irresistible crunch and that incredible toffee taste, while the brown sugar keeps them nice and warm and the oatmeal holds all the yumminess together. A must-bake!

So Hearty!

These cookies came about from a strong craving for oatmeal cookies one evening. Oatmeal cookies are some of my absolute favorite because they’re so hearty and they have the most comforting taste and texture. I love oatmeal raisin cookies, oatmeal chocolate chip cookies, white chocolate blueberry oatmeal cookies. Mmmmm. SO many to choose from!

Toffee was not part of my original craving for these cookies, but as I was opening the cupboard to get all of the other ingredients out, a bag of toffee bits fell out so I thought why not invite them to the party?!

So simple and sweet. With cookie exchanges and Holiday parties just around the corner, these fabulous cookies are sure to be a hit and become a frequent request all year round.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): adds richness, tenderness, and helps the cookies spread. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Dark brown sugar: adds moisture and chewiness due to the molasses content. If you use light brown sugar they won’t have as rich of a molasses flavor.
• Large eggs: helps bind the ingredients together and makes the cookies puff a little as they bake.
• Pure vanilla extract: enhances the strong notes of the oats and toffee, and balances the sweetness. Feel free to use almond extract or coconut extract, if desired.
• All-purpose flour: provides structure and body to the cookies.
• Old fashioned oats: add chewiness, nutty flavor, and a hearty texture. They also help keep the cookies soft inside while crisping around the edges. If you choose to use quick oats, keep in mind they have a softer texture and will cook more…quickly. So keep an eye on your oven and be ready to take your cookies out when they start to brown lightly at the edges.
• Baking soda: the leavening agent that helps the cookies rise a bit and spread.
• Kosher salt: balances the sweetness and enhances the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Toffee bits: the star of the show! They melt slightly while baking, creating little crunchy-caramel pockets. Half in the dough, half on top for extra crunch and presentation. If you can’t find toffee bits, chop up a Heath Bar or Skor Bar.

Supplies:

• Cookie sheets
• Parchment paper
• Electric mixer
• Medium mixing bowl
• Wire cooling rack

How to Make Brown Sugar Oatmeal Toffee Crunch Cookies

• Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of an electric mixer, beat the butter and brown sugar until smooth. Add the eggs, one at a time, until well combined. Beat in the vanilla.
• In a separate bowl, add the flour, oats, baking soda and salt.

• Whisk together.
• Stir in 1 and 1/2 cups of the toffee bits, reserving the other 1/2 cup to garnish the cookies with before baking.
• Add the dry ingredients to the wet ingredients.

• Mix until jut combined.
• Scoop dough into 2-tablespoon sized balls and place a few inches apart on the prepared baking sheets. Top each ball of dough with a pinch of toffee bits and then flatten each one slightly with the palm of your hand.
• Bake for 10-12 minutes. Cookies should start to crisp around the edges and still be a little undercooked in the center.
• Let rest on cookie sheets for 10 minutes before transferring to a wire rack or enjoying.

Storage

Store cookies in an airtight container at room temperature for up to five days.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 tablespoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point.

Place baking sheet in the freezer for at least 30 minutes to flash freeze the dough. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. 

Bake at 350°F for 10-12 minutes or until cookies start to brown and crisp around the edges. Let cookies cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely. 

If you make my Brown Sugar Oatmeal Toffee Crunch Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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