The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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

129 calories; protein 1.5g 3% DV; carbohydrates 17.1g 6% DV; fat 6.3g 10% DV; cholesterol 23.1mg 8% DV; sodium 82.2mg 3% DV. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2008
First these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing! Read More
(53)

Most helpful critical review

Rating: 1 stars
06/08/2011
I was very disappointed in this recipe. Little taste needs more sugar and spices. Read More
(2)
157 Ratings
  • 5 star values: 118
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
06/17/2008
First these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing! Read More
(53)
Rating: 4 stars
05/24/2004
These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie. Read More
(35)
Rating: 5 stars
10/15/2002
This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them. Read More
(28)
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Rating: 5 stars
09/16/2006
This is an excellent cookie! I followed the directions except for I added a 1/2 teaspoon of salt and I used four Skor bars that I crushed. It is true you really cannot taste the toffee but it definitely gives dimension to the cookie that it would not otherwise have. I also plumped the raisins in water before adding to the recipe. A! Read More
(21)
Rating: 5 stars
09/26/2002
A huge hit! When I went to add the toffee bits I was surprised to see that I had cinnamon chips instead. I added them anyway and the cookies were fantastic! Next time I will make sure I have toffee bits and try them that way! Read More
(20)
Rating: 5 stars
10/26/2009
Incredible!!!! I did not find the toffee bits disappeared at all. I chilled the dough first to minimize spreading. The butter makes these! I don't recommend skimping it will affect the texture Read More
(15)
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Rating: 5 stars
09/23/2008
After reading the reviews I did change the recipe a little. Instead of 1 cup butter I used 1/2 cup butter and 1/2 cup shortening. I also added 1/2 tsp salt. I used a 8oz bag of Heath Toffee Bits and quick cooking oats. My cookies did not spread or stick to the parchment paper. I only let them cool for 3 minutes on the cookie sheet before moving them onto a cooling rack. I will definitely make these cookies again. But I will increase the rasins to 1 1/2 cups. Read More
(15)
Rating: 5 stars
08/14/2006
These were great! I don't know if I made them a little larger than in the recipe but I found they needed to bake for closer to 13 minutes instead of the 8-10 called for. Also I couldn't find plain toffee bits so I tried these with the chocolate covered toffee bits and got rave reviews on them. I will definitely add this to my cookie recipes. Read More
(13)
Rating: 5 stars
03/29/2008
This recipe is a hit every time. They always turn out soft and chewy never hard and dry. There are no changes needed. Read More
(10)
Rating: 1 stars
06/08/2011
I was very disappointed in this recipe. Little taste needs more sugar and spices. Read More
(2)
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