Crunchy Toffee Oatmeal Cookies

Recipe Collection: Dessert

Crunchy Toffee Oatmeal Cookies satisfy your sweet tooth with a vegetarian treat that combines the rich flavor of chocolate-covered toffee bits with the nutty crunch of pecans. These cookies are perfectly chewy with crisp edges, making them a standout at any gathering. Ideal for those with a love for American cuisine, they contain dairy, eggs, nuts, and gluten.

Perfect for dessert tables or as a snack, these cookies are versatile enough to pair with coffee or tea. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations and smart shopping lists make meal prep a breeze. Select this recipe today and enjoy step-by-step guidance to create a delicious batch!

Overview

These decadent oatmeal cookies are elevated with the rich flavor of chocolate-covered toffee bits and a delightful crunch from pecans. Perfectly chewy with slightly crisp edges, these cookies are a blue ribbon winner that will surely impress at any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts, Gluten

Cuisine

American

Serving Size: 36

Cooking Time: 18 minutes

Ingredients

• 0.75 Cups (cup) butter, softened
• 0.5 Cups (cup) light brown sugar, packed
• 1 Whole egg
• 1 Teaspoon (tsp) vanilla extract
• 1.5 Cups (cup) rolled oats
• 1 Cup (cup) all-purpose flour, sifted
• 0.5 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) salt
• 0.5 Cups (cup) pecans, chopped
• 2 Cups (cup) chocolate-covered toffee baking bits

Steps

1. Preheat your oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. In a medium bowl, cream together the softened butter and packed light brown sugar until light and fluffy. This step is crucial for achieving the perfect cookie texture.
3. Add the egg and vanilla extract to the creamed mixture, stirring until smooth and well combined.
4. In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually stir the dry ingredients into the creamed mixture until just combined.
5. Fold in the rolled oats, ensuring they are evenly distributed throughout the dough.
6. Gently mix in the chopped pecans and chocolate-covered toffee bits, taking care not to overwork the dough.
7. Drop dough by rounded tablespoons onto the prepared cookie sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
8. Bake in the preheated oven for 10 to 18 minutes, or until the cookies have a dry appearance and are lightly golden around the edges.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will help them set and maintain their chewy texture.

Enjoy these cookies with a glass of milk or a cup of tea for a truly indulgent treat!