OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
CHEWY OATMEAL CHERRY TOFFEE CRISPS
Everyone just loves these cookies. You can make them soft by leaving them on the cookie sheet for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the cookie sheet once they are done baking! Full of berries, oatmeal, chocolate and toffee.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 34m
Yield 36
Number Of Ingredients 11
Steps:
- Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
- 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.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 23.2 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 5.5 g, Sodium 72.5 mg, Sugar 11.7 g
OATMEAL RAISIN TOFFEE COOKIES
The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.
Provided by ERIN C
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.1 g, Cholesterol 23.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 82.2 mg, Sugar 7.1 g
TOFFEE OAT COOKIES
"A friend shared this delicious recipe with me," writes Jean Andrea from Burkesville, Kentucky. The crisp yet chewy cookies are bound to satisfy big and little kids alike, "They're a hit wherever I take them," Jean adds.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL TOFFEE COOKIES
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 3-inch cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
TOFFEE OATMEAL COOKIES
Make and share this Toffee Oatmeal Cookies recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°.
- Line cookie sheets with parchment paper.
- In medium bowl, cream butter and brown sugar.
- Stir in egg and vanilla extract until smooth.
- Sift together flour, salt and baking soda; stir this into the other mixture.
- Blend in oats and toffee bits.
- Drop rounded tablespoonfuls onto cookie sheets; flatten slightly.
- Bake 10-18 minutes in the preheated oven.
- Cookies will look dry when finished baked.
OATMEAL TOFFEE COOKIES
Make and share this Oatmeal Toffee Cookies recipe from Food.com.
Provided by quixoposto
Categories Drop Cookies
Time 40m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Beat butter, eggs, brown sugar and vanilla in large bowl.
- Add flour, baking soda, cinnamon, and salt.
- Beat until blended.
- Stir in oats, toffee bits and coconut. Drop dough by rounded teaspoons and 2 inches apart onto greased cookie sheets.
- Bake 8-10 minutes until edges are lightly browned.
- Cool one minute, remove to wire rack.
- Cool completely.
Nutrition Facts : Calories 108.2, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 84.5, Carbohydrate 15.9, Fiber 0.6, Sugar 8.9, Protein 1.6
STICKY TOFFEE OATMEAL COOKIES
Provided by Food Network Kitchen
Time 3h
Yield about 30
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
- Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
- Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
TOFFEE-ALMOND OATMEAL COOKIES
Whole wheat flour is an often overlooked baking ingredient in many kitchens. However, it is a great substitute for traditional flour in many recipes, like this one for oatmeal cookies. For less spread, substitute butter-flavored Crisco (all, or part) for the butter. From Taste of Home's facebook page -- Recipe by Jennifer.
Provided by KerfuffleUponWincle
Categories Drop Cookies
Time 22m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
- Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
CHEWY OATMEAL TOFFEE COOKIES
These are wonderful cookies, the corn syrup makes them chewy on the inside. This makes a huge amount. I bake two dozen and make four rolls for the freezer to bake later. I use the big cookie scoop (1/4 cup).
Provided by kansbaker
Categories Drop Cookies
Time 30m
Yield 60 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or leave ungreased.
- In large mixer bowl cream butter, shortening, peanut butter and brown and white sugar until creamy.
- Add eggs, vanilla and corn syrup. Mix well.
- Whisk together the flour, baking soda and cinnamon.
- Add to butter mixture, mixing well. Stir in oats, chocolate chips, toffee chips, peanut butter chips, and coconut.
- Drop by 1/4 cup scoops onto your sheets.
- Bake 15 minutes, until light brown around edges. Do not overbake.
Nutrition Facts : Calories 203.1, Fat 10.3, SaturatedFat 5, Cholesterol 18.7, Sodium 88.5, Carbohydrate 26.5, Fiber 1.5, Sugar 16.8, Protein 3.2
CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES
These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!
Provided by hello angie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
- Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 17.4 g, Cholesterol 18.1 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.3 mg, Sugar 7 g
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Servings 48Total Time 1 hr 30 minsCategory Tags
- Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.
- Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet.
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