Oatmeal Toffee Cookies

Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.

Print Recipe

Course Snack

Cuisine british

Servings 36 people

Calories 5005.1 kcal

Equipment

2 Baking Sheets Preferably heavy-duty for even baking.
1 Parchment Paper Essential for non-stick baking and easy cleanup.
2 Mixing Bowls One large for wet ingredients, one medium for dry.
1 Electric Mixer Stand or hand mixer for creaming butter and sugar effectively.
1 Sifter or Fine-Mesh Sieve For sifting dry ingredients to prevent lumps.

Ingredients

Main

¾ cup butter softened
½ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
2 cups toffee baking bits

Instructions

Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Notes

Ensure your butter is truly softened to room temperature for proper creaming; this is crucial for the cookie's final texture. Do not overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies. A lower oven temperature and longer bake time promote even cooking and a chewy texture without over-browning. For an elevated flavor, consider a pinch of ground cinnamon or a dash of almond extract to complement the oats and toffee. After baking, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack; this allows them to set and prevents breakage.