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A stack of oatmeal toffee cookies stacked on a white plate.
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Oatmeal Toffee Cookies Recipe

Oatmeal Toffee Cookies are soft and chewy with oats, coconut, and buttery Heath toffee bits, the perfect cookie for trays and gifting.
Prep Time10 minutes
Cook Time10 minutes
Total Time19 minutes
Course: Dessert
Cuisine: American
Servings: 36
Author: Kristyn Merkley

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

Calories: 152kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 142mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg