Chewy Toffee and Almond Oatmeal Cookies

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They are addictive!

1/2 cup (1 stick, 4 ounces) butter, softened
1/2 cup light brown sugar, packed
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional)
1 1/2 cups rolled oats
3/4 cup Heath Toffee Bits
1/4 cup sliced almonds

Prep Time: 20 minutes

Source: This recipe has been adapted from Smitten Kitchen Thick and Chewy Oatmeal Cookie Recipe.

In a large bowl, cream together the butter, brown sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon (optional) and salt together. Add the dry ingredients gradually into the butter/sugar mixture. Stir in the oats, chocolate goodness aka toffee bits, and almonds if you are using them.

Scoop the cookies onto the cookie sheet and chill the whole tray before baking them (atleast 15 minutes). Preheat oven to 350°F

Bake them for 10 to 12 minutes. They should be golden on the edges.


  • I like to scoop the cookies onto the cookie  sheet and then chill. There’s no need to chill them for a very long time.
  • I prefer these without the cinnamon.
  • I have substituted all kinds of chips, chocolate, butterscotch instead of the toffee bits. You can really do whatever you want. I am not crazy about raisins, but if you go the raisin route I would be sure to include the cinnamon. Have fun and be creative!  When you add something really sweet, add some sort of nuts too.
  • I like to use parchment paper to line my cookie sheets to make clean up easier.
  • The Health Toffee Bits are usually near the chocolate chips in the grocery store.
  • Looks can be deceiving –  these cookies are really ono, so don’t be disappointed when they come out of the oven until you have taken a bite or two!

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