I’ve become known for my Oatmeal Toffee Chocolate Chip Cookie Recipe. They’re easy to make, freeze well and make my home smell live heaven!
Originally, I posted this recipe around two years ago, but I feel like I have elevated it to a new level of deliciousness! After all, who doesn’t love warm, chewy on the inside, crispy on the outside, fresh out of the oven cookies?
Oatmeal Toffee Chocolate Chip Cookies
What can I say, I feel like I’ve got my life together when I can offer fresh baked cookies at a moments notice! I make this recipe and roll the balls into size, then freeze them on a sheet pan and then transfer them to a freezer bag and bake as “needed”
Yes, I said ‘needed’. There’s always a time when you’re going to “need” an Oatmeal Toffee Chocolate Chip Cookie in your life. Fact.
This recipe has two variations: Delish oatmeal chocolate chip standard cookie, and then the elevated version that also has Skor Toffee Chips in it. Both scrumptious, but I’m the kind of girl that never turns down toffee…
ALSO WORTH TRYING >> Salted Chocolate Protein Cookies
A couple of tricks to make this recipe super easy:
I line a large cookie sheet with parchment paper or a silicone baking mat and measure out balls of dough with a cookie scoop and then pop in the freezer. Once frozen for a least an hour, I transfer them into a large freezer bag for storage.
When I want to bake them, I pull out as many as I want and put them right in the oven from frozen (add 2 minutes to bake time when doing this). You are looking for golden brown edges, but still slightly glossy in the center in order to get that crunchy outside and soft inside texture.
Letting the cookies cool on the pan is vital to the end goal of keeping them soft on the inside and crispy on the edges – don’t be tempted to transfer them right away!
Ingredients You’ll Need
- All purpose Flour
- Salted Butter
- Baking Soda
- Brown & White Sugar
- My favourite chocolate chips
- Skor Toffee Bits
- Quick Oats
These oatmeal toffee chocolate chip cookies are so good you will get asked to bake them. The corners are crispy, but the insides are soft and chewy melt in your mouth goodness.
- 2 Large Eggs
- 1 Cup Salted Butter
- 1 Cup Light Brown Sugar packed
- 1/2 Cup Granulated Sugar
- 1 1/2 tsp Vanilla Extract
- ½ tsp of salt
- 2 1/2 Cups Quick Cooking Oats
- 1 1/2 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 Cup Chocolate Chips heaping
- 1/2 Cup Skor Toffee Chips Optional - reduce chocolate chips to one level cup if adding toffee
Chilling the cookie dough is a must and not a step you can skip. I prefer to bake these right out of the freezer.