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Chunks of Heath Bars and pecans in every bite make these the most irresistible Oatmeal Toffee Cookies you’ll ever taste.

Oatmeal toffee cookies on a white plate

Oatmeal Cookie Fan Club

I am definitely a cookie monster. Even a cookie dough monster. And I have an overwhelming fondness for oatmeal cookies. Especially the dough.

I’ve added chocolate chips. Raisins. Dried cherries. White chocolate. But one of my favorite add ins is toffee bits. I never purchase those bags which contain teeny pieces of toffee. I much prefer chopping up Heath bars for slightly larger chunks. Give it a try…I’m certain you’ll be a convert.

Oatmeal toffee cookies in a white bowl

 

A Couple Tips

This is a pretty standard oatmeal cookie recipe. Using standard oats instead of the quick version gives each bite  some substantial texture. Chewy, plus full of crunchy pieces of both toffee and pecans make these winners.

Look at that photo above and you’ll see a little ooze from the cooked candy….enticing, no? Make sure to line your baking sheet with parchment for easy clean up, plus use your spatula to reshape your hot cookies if you’d like to avoid the dreaded amoeba phenomena. Blogger trick revealed.

Oatmeal toffee cookies on a white plate
The Recipe:

Oatmeal Toffee Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 3 dozen

Chewy oatmeal cookies chock full of Heath bar chunks. Adapted from Southern Living.

Ingredients

  • 1/2 cup butter, at room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oatmeal (not quick oats)
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 3 1.4 ounce Heath bars, chopped

Instructions

  1. With a mixer, beat butter till light and fluffy. Add sugar, beating well. Add eggs and vanilla, mixing until blended.
  2. Combine oatmeal, flour, baking soda and salt. ; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.
  3. Scoop dough by heaping tablespoonfuls onto lightly greased baking sheets.
  4. Bake at 375° for 10 minutes. Cool on wire racks.

Nutrition Information:

Yield:

48

Serving Size:

2 c
Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 52mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g

HOW MUCH DID YOU LOVE THIS RECIPE?

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© Liz Berg
Cuisine: American