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+ servings
Walnut-Toffee Cookies

Oatmeal Chocolate Chip Cookies With Toffee

Oatmeal Chocolate Chip Cookies With Toffee are chewy, easy to make and probably the best oatmeal chocolate chip recipe I know.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Author Cookie Madness


  • 2 cups unbleached all-purpose flour preferably KA brand (240 grams)**
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or ¾ teaspoon regular table salt
  • 1 cup unsalted butter at room temperature (227 grams)
  • 1 cup tightly packed light brown sugar packed (213 grams)
  • ½ cup granulated sugar 99 grams
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup quick-cooking oats
  • 15 mini Heath Bars coarsely chopped
  • 1 bag 2 cups bittersweet or semisweet chocolate chips


  • Dough needs chilling, so don't preheat quite yet.
  • Combine the flour, baking powder, baking soda and salt and stir well. Set aside.
  • In a mixing bowl, beat the butter until creamy. Add the sugars and beat, scraping bowl often, for about 2 minutes. Add the egg, egg yolk and vanilla and beat until light and fluffy.
  • By hand or using lowest speed of a stand mixer paddle, stir in the flour mixture until incorporated.
  • Stir in the oats, then stir in the Heath bars and chocolate chips.
  • Divide the dough into 20 equal portions onto a couple of foil lined plates or a baking sheet that fits into your refrigerator.
  • Chill the unbaked mounds of dough for about an hour.
  • When ready to bake, preheat oven to 325. Arrange dough balls on parchment lined baking sheets spacing about 2 ½ inches apart and bake for about 18 minutes (start checking at 15) or until they appear just set and edges are brown. The centers will be quite pale and may seem underbaked, but they will cook internally as they sit.
  • Let cool on baking sheet for about 8 minutes, then carefully transfer to a wire rack where they can finish cooling. Alternatively, you may divide each 1/20th in half and make 40 smaller cookies. If making the smaller size cookies, start checking at 12 minute. The edges tend to brown a lot quicker than the centers.


Note: I weighed all my ingredients. If you are using volume measurements, make sure to really fluff up and aerate your flour, then spoon and sweep to get just the right amount. Usually 2 cups of flour weighs 9 or 10 oz, but in this recipe it weighs 240 grams which is only 8 ½ oz.