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.

Brown Sugar Oatmeal Toffee Crunch Cookies

If you were to ask me for a cookie recipe that’s sure to impress, this would be it!

Brown Sugar Oatmeal Toffee Crunch Cookies

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.

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?!

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. They’re a must-bake!

Brown Sugar Oatmeal Toffee Crunch Cookies

Simple and sweet…

Brown Sugar Oatmeal Toffee Crunch Cookies

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.

Brown Sugar Oatmeal Toffee Crunch Cookies



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Brown Sugar Oatmeal Toffee Crunch Cookies

Brown Sugar Oatmeal Toffee Crunch Cookies

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 36 1x
  • Category: Cookies


These oatmeal cookies are a must-bake! They’re chewy with a slight crunch in every bite from sweet little bits of toffee.


  • 1 cup (2 sticks) unsalted butter, softened
  • 11/4 cups dark brown sugar
  • 2 large eggs
  • 11/2 teaspoons vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups toffee bits, divided


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  2. 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.
  3. In a separate bowl, whisk together the flour, oats, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in 1-1/2 cups of the toffee bits reserving the other 1/2 cup to garnish the cookies with before baking.
  4. 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.
  5. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. New favorite cookie! I make it as bars now. Spray pan with PAM and line a 10×15 pan with parchment paper. Bake at 350 for 25 minutes and let cool before cutting into bars. I add 1 package of butterscotch chips and some M&M’s.