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Brown Sugar Oatmeal Toffee Crunch Cookies Recipe

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3.8 from 3 reviews

These Brown Sugar Oatmeal Toffee Crunch Cookies combine chewy oatmeal goodness with the sweet, crunchy delight of toffee bits in every bite. Perfectly balanced with brown sugar and a hint of vanilla, these cookies have a tender center and lightly crisp edges that make them irresistible for any cookie lover.

  • Total Time: 20 minutes
  • Yield: 36 cookies

Ingredients

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Add-ins

  • 2 cups toffee bits, divided (1 1/2 cups for dough, 1/2 cup for topping)

Instructions

  1. Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Cream butter and sugar: In the bowl of an electric mixer, beat the softened butter and dark brown sugar until the mixture becomes smooth and creamy, about 2-3 minutes.
  3. Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully combined. Then mix in the vanilla extract until blended.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, and kosher salt, evenly distributing the leavening and seasoning.
  5. Add toffee bits to dry mix: Stir 1 1/2 cups of toffee bits into the dry ingredients, reserving the remaining 1/2 cup for later.
  6. Create the cookie dough: Add the dry mixture to the wet ingredients and mix gently until just combined, being careful not to overmix which can toughen the cookies.
  7. Portion the dough: Use a tablespoon or small cookie scoop to form 2-tablespoon sized balls of dough. Place these on the prepared baking sheets, spacing them a few inches apart to allow spreading.
  8. Top with toffee and flatten: Sprinkle a pinch of the reserved toffee bits on top of each dough ball, then gently flatten each slightly with the palm of your hand for even baking.
  9. Bake the cookies: Place the trays in the preheated oven and bake for 10-12 minutes. Look for lightly crisp edges with centers that remain a bit soft and undercooked.
  10. Cool before serving: Allow the cookies to rest on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely or enjoy warm.

Notes

  • For chewier cookies, slightly underbake and let them finish setting on the hot baking sheet.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days for best freshness.
  • Toffee bits add a lovely crunch and sweetness; do not substitute with other candies as it will alter texture and flavor.
  • If you prefer less sweetness, reduce the brown sugar to 3/4 cup and adjust baking time accordingly.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/brown-sugar-oatmeal-toffee-crunch-cookies-recipe/