If you’re looking to change up your oatmeal cookie game, these Crispy Toffee Oatmeal Cookies will knock your socks off! Made with Heath toffee bits, the bits caramelize and leave you with an utterly amazing and unforgettable cookie.
Can we talk about crispy cookies today? Because it’s not a realm often ventured to here.
And these peanutella stuffed brown butter chocolate chip cookies. And these chocolate gingerbread cookies. Plus maybe 6 other recipes.
Overall, I feel like crispy cookies get a bad rap, from me included.
Crispy Oatmeal Cookies
But a couple of years ago when I made those delightful roasted peach ice cream sandwiches, I stuffed that ice cream between two crispy toffee oatmeal cookies and was SO thrilled with the result.
Yes, after the ice cream softens the cookies you basically can’t tell whether they were soft or crispy to start with however, the flavor of crispy cookies changes things.
It’s almost like using brown butter in a recipe. There’s an additional layer of nutty flavor that you don’t expect but it nearly blows you away.
Stella Parks of BraveTart fame also talks about this phenomenon with her Tate’s-style thin and crispy chocolate chip cookies. And really, who can resist those Tate’s cookies?!
For whatever reason, I never got around to posting the recipe for these cookies by themselves and I’m sort of glad that I didn’t because they next two times I made them, they were a complete flop.
Like, I’m still shocked they turned out as good as they did the first time for the ice cream sandwiches!
So I did some tweaking to the recipe, made them less like (or rather, nothing like) grease cookies and more like crispy oatmeal toffee cookies that you’ll want to dip in your coffee, eat for breakfast, stuff with Fluff and Biscoff (see above).
Or you know, save for ice cream sandwiches. None of which I know anything about…
Here’s the basic shopping list of ingredients you’ll need for these cookies. Be sure to check out the full list in the recipe card below!
- all-purpose flour
- baking soda
- table salt
- old-fashioned oats
- unsalted butter
- dark brown sugar
- granulated sugar
- pure vanilla extract
- Heath toffee bits
How to Make the Best Oatmeal Cookies
Like most cookies, these are easy oatmeal cookies to make! Here are the basic steps for making them! Be sure to scroll down to the recipe card for the full list of instructions!
STEP 1: Whisk the dry ingredients together. Hold off on adding the toffee bits for a few minutes.
STEP 2: Beat the butter and sugars together in a large bowl. Then add the egg and vanilla extract.
STEP 3: Mix in the dry ingredients and then stir in the toffee bits.
STEP 4: Bake for about 15 minutes on a parchment-lined baking sheet.
Because there is only 1 egg in this recipe, the cookies will spread out a little more than most cookie recipes. And that’s what you want!
Because they spread, they will crisp up better as they bake than cakey or chewy cookies do.
More Ways to Use Old-Fashioned Oats
- Peanut Butter Oatmeal Cookie Sandwiches
- Apple Pie Oatmeal Cookie Ice Cream
- Pumpkin Spice Oatmeal
- Blackberry Oatmeal Pie Bars
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp table salt
- 1 ½ cups old-fashioned oats
- ¾ cup (1 ½ sticks or 12 tbsp) unsalted butter, at room temperature
- 1 cup dark brown sugar, firmly packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups Heath toffee bits
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking soda, and salt together. Stir in the oats. Set the bowl aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until light and creamy, about 2 minutes. Beat in the egg and vanilla; scrape down the sides and bottom of the bowl. Gradually stir in the flour mixture on low speed, increase the speed to medium, and beat for 5 seconds - the wet and dry ingredients should be well-combined. Stir in the toffee bits just until they are combined into the batter.
- Using a two tablespoon cookie scoop or a spoon, drop the dough onto the prepared baking sheets, spacing the dough 2 inches apart. Bake for 15 to 16 minutes, rotating the pans from top to bottom and left to right halfway through the baking time.
- Allow the pans to cool on wire racks for 5 minutes before transferring the cookies to the racks to cool completely. Repeat with the remaining dough. Store cookies in an airtight container for up to 3 days.
heavily adapted from Tate's Bake Shop Cookbook by Kathleen King
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