Toffee-Almond Oatmeal Cookies

READY IN: 22mins
Recipe by KerfuffleUponWincle

Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.

Top Review by diner524

OMG, these are addictive!!! I made the full recipe and did use 1/4 cup crisco shortening and 1/2 cup butter and used the Heath Bits (no chocolate) and use 1/2 AP flour and 1/2 WW flour. I made 7 cookies without the almonds and then added them for the remaining cookies. My DS is not a fan of any kind of nut, including peanuts, so those were the 7 for him. I really loved the flavor of the toasted slivered almonds in the cookies. Thanks so much for sharing the recipe. Made for Photo Tag Game.

Ingredients Nutrition


  1. Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
  3. In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
  4. Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.

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