Oatmeal-Toffee Cookies Recipe

Name: Oatmeal-Toffee Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter or margarine, softened; 1/2 cup firmly packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups uncooked regular oats; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chopped pecans; 1 (10-ounce) package almond toffee bits

Servings: persons

1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups uncooked regular oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 (10-ounce) package almond toffee bits

1
Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.
2
Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.
3
Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
4
Bake at 375u00b0 for 10 minutes. Cool on wire racks.
5
Note: For testing purposes only, we used Hershey's Heath Bits O' Brickle Almond Toffee Bits.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 1/2 cup firmly packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Oatmeal-Toffee Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal-Toffee Cookies

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