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.
If you were to ask me for a cookie recipe that’s sure to impress, this would be it!
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!
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.
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
- 1–1/4 cups dark brown sugar
- 2 large eggs
- 1–1/2 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
- 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, 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.
- 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.