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Toffee Oatmeal Cookies

Love soft and chewy oatmeal cookies?  How about soft and chewy oatmeal cookies loaded with melty toffee bits and the wonderful flavors of toasted pecans?  Then these Toffee Oatmeal Cookies are for you!  And hey, since they have oatmeal in them, they're totally acceptable for breakfast.  At least that's what we tell ourselves in our house.

So guess what my hubby had for breakfast for a week?  Okay, wait ... I take that back ... Guess what my hubby had for breakfast for about half a week?  {'Cause these yummy cookies absolutely didn't last to hang around for a full week in our house.}

You guessed it ~ Toffee Oatmeal Cookies!  In our house, when cookies {or anything, for that matter} have oatmeal in 'em, that makes them a totally  acceptable food with which to start our day.  Don't you agree?

Well, even if you don't agree, no worries ~ 'cause Toffee Oatmeal Cookies make a fabulous snack or treat for any  time of the day.

They're loaded with toffee bits {I use Heath Bits O' Brickle toffee bits} and pecans ... the toffee bits get all melty and the pecans get all toasty when the cookies bake.  Which gives them rich, absolutely amazing flavor.

So if you want a delicious little twist for your oatmeal cookies, whip up a batch {or two} of these totally yummy Toffee Oatmeal Cookies.  And then dive on in.

Perhaps even for breakfast.  {We won't tell if you don't.}
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Toffee Oatmeal Cookies
Source:  Adapted from Classic Southern Desserts from the editors of Southern Living

  • 1/2 c. butter, softened
  • 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 c. old-fashioned oats
  • 1 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. coarsely chopped pecans
  • 1 1/2 c. toffee bits {8 oz. package}
  1. Beat butter with an electric mixer at medium speed until creamy, about 2 to 3 minutes. Add brown sugar; beat well. Add eggs and vanilla extract; beat until well combined.
  2. In a separate bowl, combine oats, flour, baking soda, and salt. Add to butter mixture and beat until just combined. Stir in toffee bits and pecans.
  3. Drop by heaping tablespoonsfuls onto parchment-lined baking sheets. {If you don't have parchment, very lightly spray the baking sheets with non-stick cooking spray. Using either parchment or non-stick spray is important! ... as the toffee gets very gooey and sticky if it melts onto the pan.}
  4. Bake at 375 degrees for 8 - 10 minutes. Remove from pan immediately {I use a small metal spatula so I can easily lift up any run-away toffee puddles}, placing on wire racks to cool completely.
Makes 4 dozen  {or about 3 dozen, if you eat lots of dough like I do!}



  1. Visiting from Saturday Night Live. I love oat based cookies and these sound extra yummy with the added toffee bits. I co-host Sweet and Savoury Sunday and would for you to stop by and share these and other recipes with us. Have a great day!

  2. Yum, I love chewy cookies and these look incredibly mourish. Wouldn't be able to stop at just one!!
    Would love it if you would link up to our Marvelous Monday Linky party and share this :-)

  3. These look great! I love toffee and oatmeal cookies. Going to have to make some of these soon. My husband is the youth pastor at our church, so I'm sure the teens would be more than happy to help us eat them. I'd be thrilled if you'd link up at this week's Off the Hook!


I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience.}

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