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Toffee Oatmeal Cookies

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3/4 cup all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar
1/8 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1-1/2 cups rolled oats
1/3 cup brown sugar
1/4 cup butter
1 tablespoon light corn syrup
1/4 cup finely chopped cashews
1/3 cup toffee bits

Toffee Oatmeal Cookies

Toffee Oatmeal Cookies is a fabulous recipe with a twist: a chewy cashew and toffee filling.

  • Serves 32
  • Medium

About This Recipe

This twist on oatmeal cookies is just delightful. The preparation is a little more fussy, since you remove the cookies halfway through baking and add a topping, but your guests (and kids!) will love them. Toffee Oatmeal Cookies have a crunchy toffee center surrounded by a chewy cookie. While I love a plain old oatmeal cookie, there’s something fun about dressing them up a little.

The cookies are perfect for lunchboxes, for the cookie jar, or for a treat for after school. And they are so easy to make. The combination of granulated sugar and brown sugar makes the cookies slightly crisp on the edges, with a tender and chewy middle topped by the crisp and really chewy filling.

You can use quick oats or old-fashioned rolled oats in this recipe. The rolled oats will make the cookies chewier, while quick oats blend more into the batter. Do not use instant oats, which are precooked and should not be used in baking.

You simply partially bake the cookies, then take them out of the oven and add the toffee filling. Return to the oven and bake until golden brown.

These cookies should be enjoyed with a cold glass of milk. They are nostalgic, but with a modern twist.

How to make the best Toffee Oatmeal Cookies

  • Measure the flour correctly. This is especially important for cookies. Too much flour will make the cookies tough and dry, and the dough will be difficult to handle. And the cookies won’t spread out enough in the first baking so you can add the filling.
  • Let the cookies cool on the cookie sheet for a few minutes so they solidify enough so you can remove them to a wire rack to cool completely.
  • Don’t overfill the cookies. Use a 1/2 teaspoon measure to make sure you get the right amount. Too much filling and the cookies will not set up.

Why this recipe works

  • The combination of chewy brown sugar oatmeal cookies with a chewy and crunchy toffee filling really dresses up what is considered a plain cookie.

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Preheat the oven to 350°F. Line three cookie sheets with parchment paper and set aside. If you don't have three cookie sheets, you'll need to let the sheet cool completely before you bake another batch.


In a large bowl, combine the flour, granulated sugar, 3/4 cup brown sugar, salt, baking soda, 1/2 cup butter, egg, vanilla, cinnamon, and rolled oats and mix until combined. Refrigerate while preparing the filling.


For the filling, in a small saucepan combine 1/3 cup brown sugar, 1/4 cup butter, and corn syrup. Bring to a boil over medium high heat, stirring frequently. Remove from the heat and stir in the cashews and set aside.


Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets, leaving a 2-inch space around each cookie because they will spread.


Bake for 8 minutes. Meanwhile, stir the toffee bits into the filling mixture.


Remove the cookies from the oven and spoon 1/2 teaspoon of the filling mixture into the center of each cookie. Return to the oven and bake for another 5 to 7 minutes or until the cookies are golden brown. Do not overbake.


Put the cookie sheet onto a wire rack and let cool for 4 minutes. Then carefully remove the cookies from the cookie sheets, place on the wire racks, and cool completely. Store covered in an airtight container at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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