New This Month

Chocolate-Toffee-Oatmeal Drop Cookies


This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

  • Prep:
  • Total Time:
  • Yield: Makes 36

Photography: Jonathan Lovekin

Source: Everyday Food, March 2013


  • 2 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup semisweet chocolate chips (6 ounces)
  • 1 cup toffee pieces
  • 1 cup old-fashioned oats


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.

  2. Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Reviews Add a comment

  • MS12126937
    16 SEP, 2013
    Wonderful recipe and a huge hit at home & at the office.