Oatmeal Toffee Cookies are the new favorite cookie we are making on repeat!
These cookies are chewy, buttery, and loaded with sweet crunchy toffee in every bite. They have that classic oatmeal cookie texture, plus coconut for extra chew, and Heath toffee bits that melt slightly as they bake for the best caramel-like flavor.
What makes this recipe so special is how bakery-style they feel without extra effort. They mix up quickly, bake fast, and they are perfect for cookie trays, gifting, lunch boxes, or anytime you want a cookie that tastes a little extra.
If you love cookies like this, you should also try Monster Cookies, Chocolate Chip Cookies, and Salted Caramel Chocolate Chip Cookies.
Why you’ll love it + Why it works:
- Ready in minutes: They bake quickly and work great with a medium or large cookie scoop.
- Lasts for days: They stay soft and chewy for days when stored properly.
- Chewy base: Oats and brown sugar help create that soft, chewy texture.
- Perfect crunch: Toffee adds caramel crunch. Heath bits melt slightly and give sweet, crunchy bites throughout.
Oatmeal Toffee Cookies
- Butter (1 cup): Adds rich flavor and helps the cookies bake up tender and chewy.
- Sugar (1 cup): Sweetens the cookies and helps the edges brown.
- Brown sugar (1 cup): Adds moisture and a caramel-like sweetness that keeps the cookies soft.
- Eggs (2): Binds the dough and help the cookies hold together while staying chewy.
- Vanilla extract (2 teaspoons): Boosts the flavor and makes the cookies taste more homemade.
- Flour (2 1/2 cups): Provides structure so the cookies bake up thick and sturdy.
- Salt (1 teaspoon): Balances the sweetness and makes the toffee flavor pop.
- Baking soda (1 teaspoon): Helps the cookies spread slightly and brown nicely.
- Baking powder (1 teaspoon): Adds a little lift so the cookies are not too flat.
- Coconut (1 cup): Adds chewy texture and a subtle sweetness that pairs well with toffee.
- Oats (2 cups): Gives the cookies their classic hearty texture and help them stay thick and chewy.
- Heath Toffee Bits (1 bag): Adds sweet crunchy pieces throughout the cookies. They melt slightly as they bake for a caramel-like flavor.
How to Make Oatmeal Toffee Cookies
PREP. Preheat oven to 350 degrees F.
BATTER. In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla. Set aside.
In a large bowl, mix flour, salt, baking soda, baking powder, coconut, and oats together.
Add dry ingredients to wet ingredients and mix well. Add toffee bits and mix.
BAKE. Scoop onto a greased baking sheet. Bake for 8-10 minutes for medium size cookies and 12 minutes for large cookie scoop-sized cookies.
Kristyn’s Recipe Tips
- Do not overbake, pull them when the edges are set and the centers still look a little soft.
- For evenly sized cookies, use a cookie scoop and keep the scoops consistent.
- Let cookies cool on the baking sheet for a few minutes, they will finish setting and stay chewy.
- If using a large scoop, give them a little extra space since they spread more.
- We love to make this Gluten-Free: Just use Bob’s Red Mill 1:1 flour and use the same amount and sub out the oats for gluten free oats.
- Make-ahead tip, scoop the dough balls and freeze, then bake from frozen adding 1 to 2 minutes.
Oatmeal Toffee Cookies Recipe
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup coconut
- 2 cups oats
- 1 bag Heath Toffee Bits
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, cream together butter, sugars, eggs and vanilla. Set aside.
- In a large bowl, mix flour, salt, baking soda, baking powder, coconut and gluten free oats together.
- Add dry ingredients to wet ingredients and mix well. Add toffee bits and mix.
- Scoop onto a greased baking sheet. Bake for 8-10 minutes for medium size cookies and 12 minutes for large cookie scoop-sized cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze cooled cookies in a freezer bag for up to 2 months.
Freeze scooped dough balls for up to 2 months, bake from frozen adding 1 to 2 minutes.
