Oat n' Toffee Cookies

"To die for!!!"
photo by beckas photo by beckas
photo by beckas
Ready In:
48 cookies




  • Cream butter and sugars.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Mix flour, oats, baking soda, baking powder and salt.
  • Gradually add to creamed mixture.
  • Stir in toffee bits.
  • Drop by rounded TBS onto ungreased baking sheets.
  • Bake at 375* for 10-12 minutes, until light golden brown.
  • Cool 1 minute before removing from pans to wire rack.

Questions & Replies

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  1. These cookies are excellent! I used chocolate covered toffee, because that is what I had on hand, and they turned out delicious! I'm having a hard time keeping my hands out of the cookie jar, so I think I will bringing at least half of them to work tomorrow! Thanks Inez for sharing such a yummy recipe!
  2. These are exceptionally yummy cookies! My guests raved about them. Very sophisticated, for a simple cookie, and a quite acceptable dessert for dinner guests. Pretty too. I used regular oats and it turned out great. I also found that you should't leave the cookies on the sheet for very long or the toffee will harden and they'll stick to the pan!
  3. Excellent! I had to exercise a lot of restraint in order to keep from eating the whole batch. My husband and I decided we'd better give some to the neighbors before we ate too many! They were soft and tasty! Thanks Inez!
  4. These cookies were very good and quite easy to make. The oats combined with the toffee bits are a great tast combination. I will be making these again.
  5. These were wonderful! I make cookies for my family and friends all the time and they really loved these. I made traditional oatmeal raisin too, but these went first, maybe because they are new. Delicious-I received alot of compliments and I think they are great too. I added 1 cup of shredded coconut. I was thinking of adding some chocolate chips, but I agree with the reviewer who said they don't need it, I think it would change the flavor of the cookie too much and over-power the toffee. I rolled these into 1 inch balls to bake them and baked for 12 minutes. I sprayed my cookie sheet with Pam, to help with the sticking. The only tricky part is getting them off the cookie sheet. You have to wait 1 minute at least before removing them so they will set up some and not fall apart, but if you wait too long the toffee starts to stick to the baking sheet, so be aware of that. Still, very worth the effort. If the batter seems too dry, like mentioned in some reviews, I add a couple splashes of milk to moisten it-works great. This makes a big batch of cookies-I got more than 48 ct. Thanks for the recipe!


  1. I followed the recipe for the most part except that I used Ghirardelli dark chocolate with toffee bits instead of toffee pieces (they are hard to find in my area). The cookie dough tasted great but due to my substitution I don't taste much of the toffee in the end product. Mine turned more like choc chip oatmeal cookies with a touch of toffee, which was still great. I baked mine at 325F for 10-12 mins.
  2. Definitely don't leave cookies on pan too long and don't cook beyond the 12 minutes. The cookies are a "hard" cookie even when I thought I took them out "too soon" so that they would be softer. Used Health candy bar pieces and did substitute margarine for butter. Very good cookie!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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