Oatmeal Toffee Milk Chocolate Chip Cookies – a delicious recipe with flour, baking soda, salt, oats, butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
2
In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
3
In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
4
Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
5
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
6
Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.
801
kcal
Calories
40
g
Fat
99
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup quick-cooking oats, and more.
Yes, Oatmeal Toffee Milk Chocolate Chip 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.
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