Oatmeal Chocolate Chip Toffee Cookies
These Oatmeal Chocolate Chip Toffee Cookies have it all! A chewy brown sugar oatmeal cookie with crisp toffee bits and melty sweet chocolatey! It's a good thing this recipe makes 3 to 4 dozen cookies because they will go fast! Perfect for a rainy day baking session or for feeding a crowd.
Equipment
Ingredients
- 1¾ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter softened at room temperature
- 2 cups packed dark brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups quick cooking oats see notes
- 1⅓ cups Heath Bits-o-Brickle Toffee Bits or 1 bag
- 1 cup coconut flakes sweetened or unsweetened
- 10 ounces milk chocolate chips or 1 bag
Instructions
- Preheat your oven to 375° line your baking sheets with parchment or a silicon mat.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of your stand mixer - fitted with your paddle attachment, add in the softened butter and mix until creamy. Next, add in the dark brown sugar and mix until light and creamy, about 2 minutes.
- Then add in the vanilla and one egg at a time, mixing well after each egg. Scrape down the sides and bottom of the bowl.
- Next add in half of the flour mixture, mixing on low until all ingredients are incorporated. Then repeat with the remaining flour. Scrape down the sides and bottom of the bowl.
- Gradually add in the quick oats, mixing until combined. Then with a sturdy spatula, stir in by hand the toffee bits, coconut and chocolate chips. Scrape down the sides and bottom of the bowl one last time.
- Use a (2 or 3 tablespoon**) cookie scoop to measure the cookie dough and place an inch or so apart on prepared cookie sheets.
- Bake for 8-10 minutes and let cool for at least 5 minutes before removing from pan as the toffee may stick.
Notes
*If you find that you only have old fashioned oats and not quick cookin, just add oats to a food processor and pulse only a few times. Note that 3 cup old fashioned oats DOES NOT equal 3 cups quick cooking.
**This recipe will yield 36 cookies using a 2 tablespoon scoop and 24 cookies if using a 3 tablespoon scoop. I personally prefer to use a 3 tablespoon scoop to measure out the cookie dough.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg