Homemade cookies always fly off the table at any gathering. But adding toffee made these Chewy Oatmeal Toffee Cookies impossible to resist!
These White Chocolate Chip Oatmeal Cookies also have a touch of coconut to add to their deliciousness!!
Chewy Oatmeal Toffee Cookies
I love baking for a gathering. It gives me a chance to make treats that my family might snub. Oatmeal, coconut, and toffee. Not always popular with my crew. Only me.
So I baked up a batch of this Oatmeal Cookies Recipe to take to my sister’s house in Colorado. Us Weber girls stick together when it comes to sweets. I knew Maddy would help me eat them. And love them every bit as much as I do!
The Best Oatmeal Cookies
We’re now in the midst of winter, and I’m pining for the sultry dog days of summer. One of the best ways to keep warm during the winter doldrums is to turn on the oven and bake something yummy! These easy oatmeal cookies are perfect for lunch boxes, after school snacks, and any occasion where you need to bring a dessert. Plus, cookies are the perfect, portable treat when traveling. I’ve carried a cake in a metal baking dish through TSA at our airport, but putting cookies in my suitcase was much less trying on my arm muscles!
Oatmeal Cookie Recipes are one of my biggest weaknesses. I have to promise not to start taste testing the dough or I’ll eat more than I care to admit! I was on good behavior with this latest batch, even though I loaded them with my favorite add-ins, toffee, white chocolate, and coconut!!! But feel free to use dark chocolate instead of white chocolate, skip the toffee and add a second type of chocolate chip or totally omit the coconut. They’ll still taste delicious!! How to make the best oatmeal cookies is in your hands!!
A Few Tips for Making these Loaded Chocolate Chip Oatmeal Cookies:
Many of these cookie making tips are universal for all cookie baking, but worth repeating if you’re a novice baker.
- PRO-Tip: Have your eggs and butter at room temperature unless otherwise specified. This helps for easy incorporation into the dough.
- Line your baking sheets with parchment paper for easy cleanup. Silpats are a nice alternative, but you do need to wash them after use.
- PRO-Tip: Do not overmix the dough. I tend to make most cookie doughs by hand, using a wooden spoon to mix instead of a mixer. This limits the development of gluten and minimizes air being added to the dough, making more tender and chewy cookies respectively.
- Use a cookie disher to scoop out even sized dough balls to bake.
- With cookie dough filled with add-ins, it’s hard to form perfectly round dough balls. So one of my tricks is to tap the hot, fresh out of the oven cookies, into rounder shapes using my spatula.
- Let your cookies cool for a few minutes on the baking sheet, then remove to a wire rack to finish cooling.
- Let the baking sheet cool before reusing. You do not want the dough to start melting before it gets into the oven.
- If you notice your cookies seem flat, consider chilling the dough for an hour, then scooping out another batch.
More Toffee Recipes You’ll Love:
If you love toffee as much as I do, these Chewy Oatmeal Toffee Cookies are certain to become a favorite indulgence. Here are some more recipes for toffee lovers!
- Saltine Toffee with Pecans and Toffee Bits from Melissa’s Southern Style Kitchen
- White Chocolate Pecan Toffee from Shugary Sweets
- Triple Layer Chocolate Toffee Cake
- Candy Topped Coffee Squares
- Brown Butter Toffee Cookies
- Caramel Apple Pie Toffee Bars
- Symphony Toffee Brownies
- Toffee Cookies with Walnuts
- More Cookie Recipes
This recipe was first shared in August 2015. Photos and text were updated in 2020.
- 1 cup of butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats or old fashioned oatmeal
- 1/2 cup coconut
- 5.6 ounces toffee bars, chopped (four 1.4 ounce Heath bars)
- 8 ounces white chocolate, cut into chunks
- Heat oven to 375°F. Line baking sheets with parchment.
- In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add egg and vanilla, and mix until incorporated. Add flour, baking soda and salt and mix just until combined. Mix in oats and coconut with a wooden spoon. Carefully stir in Heath bar chunks and white chocolate.
- Use a cookie disher or spoon to scoop out rounded tablespoonfuls onto prepared cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool on cookie sheets for a few minutes, then remove to wire rack to finish cooling.
Adapted from The Cafe Sucre Farine
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Serving Size:1 cookie
Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 128mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 1g