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Brown Sugar Oatmeal Toffee Crunch Cookies

Brown Sugar Oatmeal Toffee Crunch Cookies

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 36
  • 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.