Oatmeal Raisin Toffee Cookies

Oatmeal Raisin Toffee Cookies


"The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie."
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25 m servings 129 cals
Serving size has been adjusted!
Original recipe yields 48 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 83
  1. 105 Ratings

Most helpful positive review

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-fashi...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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-fashi...

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.

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.

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 ...

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 hav...

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 Bit...

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 fin...

Incredible!!!! I did not find the toffee bits disappeared at all. I chilled the dough first to minimize spreading. The butter makes these! I don't recommend skimping it will affect the texture

This recipe is a hit every time. They always turn out soft and chewy, never hard and dry. There are no changes needed.

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