TOFFEE OATMEAL COOKIES

Toffee Oatmeal Cookies are a variation on a classic oatmeal cookie recipe. Maple extract and buttery toffee add delicious flavor to an already amazing cookie!

If you love oatmeal cookies then you’ve got to try this delicious spin on the classic. I added buttery toffee bits  and replaced vanilla extract with maple extract, which makes these Toffee Oatmeal Cookies outstanding. They have great flavor and a delightful chewy texture from the toffee and oatmeal. I hope you enjoy them!

How to make Toffee Oatmeal Cookies

Begin making oatmeal cookies by combining the dry ingredients. You’ll want to whisk them lightly and then set aside. Use an electric mixer, whether it’s a stand mixer and handheld, to thoroughly blend the butter and sugar. Add in the maple extract and eggs and mix again. Then incorporate the dry ingredients into the wet ingredients. Use a rubber scraper to fold the toffee bits into the dough. Scoop the oatmeal cookies out onto baking sheets and bake about 10 minutes. Let them cool 1-2 minutes on the baking sheet then transfer them to cooling racks to fully cool. We love the Toffee Oatmeal Cookies warm with a glass of milk!

Baking the best Oatmeal Cookie recipe

Three kitchen items really help you make the best oatmeal cookies! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.) For this Toffee Oatmeal Cookie recipe I used the middle scoop.

Toffee Oatmeal Cookies

• 1 1/2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 1/2 cup butter, softened
• 2 teaspoons maple extract {or vanilla extract}
• 2 large eggs
• 2/3 cups toffee bits

1. Preheat oven to 350 degrees.
2. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk and set aside.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add maple extract and eggs; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
4. Drop dough by rounded tablespoonfuls 2 inches apart on baking sheets coated with parchment paper or cooking spray.
5. Bake at 350 degrees for 9-11 minutes. Cool on pans 1 minute. Do not overbake! The cookies don’t look quite done when you pull them out, but they’ll be perfect once they’re cooled.
6. Remove cookies from pans; cool completely on wire racks.

Can oatmeal cookies be made with quick oats?

Yes, you can use quick oats to make oatmeal cookies. I like to keep a small container of both old fashioned oats and quick oats in my pantry, however, in a pinch I have used quick oats in place of old fashioned. If the dough looks too try, add a tablespoon or two of milk. Quick oats are smaller, so you’ll have more oats in a 2 cup measurement. Scoop and bake just a few cookies and see if you like how they’re spreading. If they’re spreading too much, add 2-3 tablespoons of flour or oats. If they’re not spreading enough, add milk as I described above.

Can oatmeal cookies be frozen?

Yes you can either freeze the oatmeal cookie dough prior to baking or you can bake the cookies, then freeze them to eat later on. I like to scoop the dough into balls and line a cookie sheet with them, then placing the entire sheet in the freezer. Once frozen, remove the dough balls and place in an airtight container. Freeze up to 2 months. Before baking, place dough on cookie sheets and let sit 15 minutes to thaw. Bake as directed.

Like these Toffee Oatmeal Cookies? Here are more you might enjoy:

• Best Ever Oatmeal Raisin Cookies
• Blackberry Oatmeal Cookies
• Peanut Butter Chocolate Chip Oatmeal Cookies

Toffee Oatmeal Cookies

Toffee Oatmeal Cookies are a variation on a classic oatmeal cookie recipe. Maple extract and buttery toffee add delicious flavor to an already amazing cookie!

4.6 from 5 votes

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Ingredients

• 1 1/2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups packed brown sugar
• 1/2 cup butter softened
• 2 teaspoons maple extract {or vanilla extract}
• 2 large eggs
• 2/3 cups toffee bits

Instructions

• Preheat oven to 350 degrees.
• Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk and set aside.
• Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add maple extract and eggs; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on baking sheets coated with parchment paper or cooking spray.
• Bake at 350 degrees for 9-11 minutes. Cool on pans 1 minute. Do not overbake! The cookies don’t look quite done when you pull them out, but they’ll be perfect once they’re cooled.
• Remove cookies from pans; cool completely on wire racks.

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It makes me laugh, but one of the most important factors in our family vacations is the hotel pool. I’m not even talking about whether or not the hotel even has a pool… I learned quickly that we only stay in hotels that have pools. It’s non-negotiable! Isn’t that funny?! I would have never imagined it’d be that important. Here are my kids swimming in the glorious hotel pool, even though it was 63 degrees outside, cloudy and windy. I understand it’s a very important part of their vacation experience, so I let them have as much time swimming as possible. I think it might have been a bit too much in this instance since we had to run to catch our flight! Oh the joys of traveling with 5 kids!

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