Recipe by Lori
"Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner."
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packed light brown sugar
1 1/2 cups
toffee baking bits
Hmmm, does anyone find it strange that these cook at 300 degrees? Most cookies need to bake at 350 or so....and the directions say 10 to 18 minutes? That is a long range....Anyway, cooked first batch at 300 for 12 minutes, not long enough. Second batch at 300 for 14 minutes, cooled completely on baking sheet, much better. Third batch at 350 for 12 minutes and they were perfect! They don't spread as much at 350 and brown much better than at 300. Will make again with changes.
Good as baked, but not outstanding. Definitely flattened out during the baking process! My family liked them, but have not requested them since... they probably won't make it into my "superb" collection even though they were tasty!!!
Wow, these cookies are really good! I doubled the recipe because in our family, the first dozen is gone right off the bat and the original recipe said it made 2 to 3 dozen...not nearly enough for us. I used parchment paper like others said to do, and I could tell they would stick if you didn't. I scraped the melted toffee off the spatula after each batch because if I didn't, it would mess up the next batch of cookies. Also, even though I doubled the recipe, I only used an 8 oz bag of toffee bits and that seemed to be enough. I also added in a small amouth of dark chocolate chips. And, as another reviewer said, I added a small amount of butter flavored crisco in with real butter to make softer cookies. The flavor of these cookies is wonderful and I'll definitely be making these again! Thanks for such an awesome recipe, Lori!
These are AWESOME cookies. The pecans and toffee make them very chewy and they melt in your mouth. My toffee bits weren't chocolate covered like it says in the recipe, but they tasted excellent anywayz. Definetly a keeper!
These cookies are incredible! I did not have any pecans, so I substituted with 1/2 c. shredded sweetened coconut and I also put 1 cup toffee bits (instead of 2) and 1 cup butterscotch chips. I followed advice to bake at 350 for 10 minutes, and they were perfectly crisp on the outside and chewy on the inside. I will make them again, and again!
This is a soft and chewy cookie, hearty with oats and LOADED with the toffee bits and nuts. I wanted a little milk chocolate in these so I used an equivalent amount of chopped Heath Bars for the toffee bits and almonds for the pecans which, for me, was a better match. As I stirred it all in it seemed there was very little cookie batter and lots and lots of chopped up Heath Bars and nuts, but it worked. I'm sure baking these at 300 degrees works out just fine or the submitter wouldn't have directed to do so, but I was more comfortable baking them at 350 degrees and that worked out well for me. They're not overly sweet which, paired with the crushed toffee, worked out to be just right. They're not the prettiest cookie I've ever made as I like them to be symmetrical, but they sure do taste good.
Absolutely delicious and easy to make. My grocery store didn't have toffee bits, so I bought some Heath bars and crunched them up - which was great because it added some chocolate. If I do find toffee bits next time, I will add chocolate chips. I will definitley make these again.
This recipe is great, I think it is the best cookie I have ever tried! The toffee gets nice and chewy! I used toffee and chocolate baking bits instead of just toffee baking bits. It tastes great with a little chocolate!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Toffee Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 92
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