Toffee Oatmeal Chocolate Chip Cookies are hands down the best oatmeal cookie variation there is! Perfectly balanced flavors with caramelized toffee bits and milk chocolate, and always soft & chewy on the inside while barely crisp around the edges. These cookies are impossible to resist!
I have been in search of the ultimate oatmeal cookie recipe for ages! Seriously, years. I have tried so many of them only to be disappointed time and time again with oatmeal cookies that were too thick or too thin or too dry or cakey or greasy or bland. But those days are over because this recipe right here is oatmeal cookie perfection, and I’m not saying that lightly.
Back when I was at BYU, there was a little cafe on campus in the Eyring Science Center that was run by the dietetics students called the Pendulum Court Cafe. And they offered a toffee oatmeal chocolate chip cookie there that was the inspiration for this one that I’m sharing today.
What makes these Toffee Oatmeal Chocolate Chip Cookies the best?
I think there are a few things that really set these oatmeal chocolate chip cookies apart from others I have tried.
First, I finally wised up and did something I should have done a long time ago and just decided to use only brown sugar instead of a combination of granulated sugar and brown sugar and boy did it make a difference!
Then I ditched the cinnamon because even though I love that spice I didn’t want it to overpower the flavor of the toffee bits. I also opted to use milk chocolate chips instead of semi-sweet, which actually made a big difference in balancing out the flavors, and I’m not even normally that much of a milk chocolate girl.
I also resisted the urge to add in walnuts or pecans or coconut, which is always a temptation for me when doing a drop cookie with mix-ins. But I feel like they would take away from the simplicity and sheer perfection of the triple combination of oatmeal, toffee, and milk chocolate.
And finally I made sure not to overbake them, which can easily dry out an oatmeal cookie even more so than overbaking other cookie varieties.
I actually even underbake slightly, like I do with many cookies, so that the center is quite soft and almost even a little wet looking right when the cookies come out of the oven. They cookies actually continue to bake a bit as they set up on the pan, which is why you need to let them cool on the pan for a few minutes before transferring to a wire cooling rack.
If you find that your cookies are getting too hard, try taking them out of the oven a minute or two earlier and seeing what a difference it can make!
It is hard to say exactly how many cookies this makes because the toffee oatmeal chocolate chip cookie dough makes because it is so good it’s hard to keep fingers out of it before I can get all of the cookies scooped and baked! It’s one of the best cookie doughs ever, if you’re into that sort of raw cookie dough thing. Which I am.
But it’s roughly 2 dozen cookies using my large cookie scoop which makes generous sized toffee oatmeal chocolate chip cookies.
And while not the most “Christmasy” looking cookie since it is lacking holiday colors or showy bling from sprinkles, all you have to do is tie a cute red and white striped piece of string around a stack of cookies and they instantly look positively cheery and festive, don’t you think?
This cookie is also a good candidate for dipping partially into melted chocolate to up the fancy factor, like I mentioned in my post about Toffee Pecan Shortbread Cookies.
Don’t wait until Christmas to make these babies. They belong in your regular cookie baking repertoire all year long!
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups old fashioned oatmeal
- 1 1/2 cups toffee bits
- 1 cup milk chocolate chips
- Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
- Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
- Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
- Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 222 Saturated Fat: 6g Cholesterol: 35mg Sodium: 178mg Carbohydrates: 29g Sugar: 18g Protein: 2g
Be sure to check out the other amazing recipes shared by some of my food blogging friends who are also participating in Cookie Week!
- 12 Days of Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Alex’s Double Chocolate White Chip Cookies by Family Around the Table
- Chocolate Mint Chip Cookies by Kate’s Recipe Box
- Cranberry Christmas Balls by Palatable Pastime
- Cranberry Orange Shortbread Cookies by Making Miracles
- Double Chocolate Port and Caramel Cookies by Making the Most of Naptime
- Easy Bourbon Cherry Chocolate Press Cookies by Girl Abroad
- Gingerbread Bars by The Freshman Cook
- Gingerbread Cookies by A Kitchen Hoor’s Adventures
- Gingersnap Truffles by Frugal Pantry
- Almond Snickerdoodles by A Day in the Life on the Farm
- Mocha Crinkle Cookies by Culinary Adventures with Camilla
Like what you see here? Be sure to sign up to join my mailing list so you don't miss out on more recipes like this one!