Oatmeal Raisin Toffee Cookies Recipe - Allrecipes.com
Oatmeal Raisin Toffee Cookies Recipe
  • READY IN 25 mins

Oatmeal Raisin Toffee Cookies

Recipe by  

"The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2008

First, these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread ... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing!

 
Most Helpful Critical Review
Jun 08, 2011

I was very disappointed in this recipe. Little taste, needs more sugar and spices.

 
May 24, 2004

These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie.

 
Oct 15, 2002

This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them.

 
Sep 16, 2006

This is an excellent cookie! I followed the directions except for I added a 1/2 teaspoon of salt and I used four Skor bars that I crushed. It is true you really cannot taste the toffee but it definitely gives dimension to the cookie that it would not otherwise have. I also plumped the raisins in water before adding to the recipe. A+!

 
Sep 26, 2002

A huge hit! When I went to add the toffee bits, I was surprised to see that I had cinnamon chips instead. I added them anyway and the cookies were fantastic! Next time, I will make sure I have toffee bits and try them that way!

 
Sep 23, 2008

After reading the reviews I did change the recipe a little. Instead of 1 cup butter, I used 1/2 cup butter and 1/2 cup shortening. I also added 1/2 tsp salt. I used a 8oz bag of Heath Toffee Bits and quick cooking oats. My cookies did not spread or stick to the parchment paper. I only let them cool for 3 minutes on the cookie sheet before moving them onto a cooling rack. I will definitely make these cookies again. But I will increase the rasins to 1 1/2 cups.

 
Aug 14, 2006

These were great! I don't know if I made them a little larger than in the recipe, but I found they needed to bake for closer to 13 minutes, instead of the 8-10 called for. Also, I couldn't find plain toffee bits, so I tried these with the chocolate covered toffee bits, and got rave reviews on them. I will definitely add this to my cookie recipes.

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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