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walnut toffee cookies

Walnut Toffee Chip Cookies

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness


  • 2/3 cup walnuts
  • 1 cup plus 2 tablespoons oats (100 grams)
  • 1 cup all-purpose flour (130 grams) aerate and stir before measuring
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 oz unsalted butter, cool room temperature (114 grams)
  • 1/4 cup granulated sugar 50 grams
  • 3/4 cup packed light brown sugar 15o grams
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips 170 grams
  • 12 miniature Heath bars 3 oz/85 grams, chopped or 2/3 cup milk chocolate toffee chips


  • Toast the walnuts using your favorite method. Mine is to put them on a paper towel, microwave on high for 30 seconds, shuffle them around and repeat until they release their oils. Let cool and chop.
  • Grind the oatmeal in a small coffee grinder or processor and set aside.
  • Mix flour, baking powder, baking soda and salt, set aside.
  • Beat butter and both sugars until creamy. Add egg and vanilla and stir until mixed.
  • Add flour mixture gradually, stirring until incorporated. Stir in oat flour until blended, then add chocolate chips and toffee and stir to make a soft dough.
  • Scoop dough up with a quarter cup measure and shape into 12 or 13 large rounds. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm.
  • Place on parchment lined cookie sheets about 3 inches apart. Bake in a well preheated oven at 375 degrees for about 12 to 15 minutes.
  • Let the cookies cool completely before serving. These taste better after they've cooled (in my opinion).

Smaller Cookies

  • You can also make these smaller using a medium cookie scoop. Reduce bake time to about 12 minutes. If using convection, bake at 350 degrees F.