Crispy Oatmeal Toffee Cookies

Can we talk about crispy cookies today?  Because it’s not a realm often ventured to here.  Chewy?  YesYesYes.  And yes.  Plus maybe 6 others.  Crispy cookies get a bad rap – and from me included.  But a couple of years ago when I made those delightful roasted peach ice cream sandwiches, I stuffed that ice cream between two crispy oatmeal toffee cookies and was 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 browned butter in a recipe; there’s an additional layer of flavor that you don’t expect but it nearly blows you away.

Crispy Oatmeal Toffee Cookies Stuffed with Biscoff and Fluff

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 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, or save for ice cream sandwiches: none of which I know anything about…

Crispy Oatmeal Toffee Cookies

Crispy Oatmeal Toffee Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: about 3 dozen cookies

Ingredients

  • 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/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

Instructions

  1. Preheat oven to 350° F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, baking soda, and salt together. Stir in the oats. Set the bowl aside.
  3. 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.
  4. 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 15-16 minutes, rotating the pans from top to bottom and left to right halfway through the baking time.
  5. 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.

Source

source: heavily adapted from Tate's Bake Shop Cookbook by Kathleen King

https://www.smells-like-home.com/2013/06/crispy-oatmeal-toffee-cookies/

  • Prep Time: 20min
  • Cook Time: 15-16min
  • Yield: about 3 dozen cookies

Ingredients

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/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

Instructions

  • 01

    Preheat oven to 350° F.  Line two baking sheets with parchment paper.

  • 02

    In a large bowl, whisk the flour, baking soda, and salt together.  Stir in the oats.  Set the bowl aside.

  • 03

    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.

  • 04

    Bake for 15-16 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