Oatmeal Toffee Cookies

Rating: 3.43 stars
155 Ratings
  • 5 star values: 33
  • 4 star values: 44
  • 3 star values: 46
  • 2 star values: 21
  • 1 star values: 11

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

Martha Stewart Living, December/January 1998

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Recipe Summary

Yield:
Makes about 2 dozen 3-inch cookies
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Ingredients

Directions

  • Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

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  • Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.

  • Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

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Reviews (63)

155 Ratings
  • 5 star values: 33
  • 4 star values: 44
  • 3 star values: 46
  • 2 star values: 21
  • 1 star values: 11
Anonymous
Rating: 5 stars
01/07/2018
I've been using this recipe for 20 years and get rave reviews and requests for the recipe every time. I only bake these cookies and regular chocolate chip cookies. When I find something I like, I stick to it. Some changes I've made are to coarsely chop oatmeal and semi-sweet chocolate chip, in addition to the cranberries. It better distributes the flavors. I also roll them into 1" logs (not 1.5"), for smaller cookies, makes more cookies that way. Also - Heath makes 2 types of toffee bits. One has milk chocolate included but DON'T use that one. Use the Heath Bits of Brickle toffee bits. It has a blue/brown packaging. I just made them as a teacher gift and getting requests for the recipe which is how I ended up here. Try it - you will love it.
Anonymous
Rating: 5 stars
07/09/2017
3.5 stars?!! I couldn't believe my eyes when I read 3.5 stars out of 5. This is clearly a 5 out of 5 recipe. I've been making these cookies for 20 years. I've never had anyone tell me they were too flat, too crispy, too buttery, too rich or too greasy. On the other hand I've had more than my share of being told these cookies are TOO EASY TO EAT AND TOO DAMN DELICIOUS! My review is in an effort to save the cake-like-thick & moist-cookie-lover-butter vs Crisco community some crispy cash. I only recommend these cookies if you enjoy the perfect combination of buttery toffee, perfectly crispy, sweet and slightly tart, chocolaty chewy oatmeal goodness. There is no denying the sinfully delicious flavor profile of these cookies. As for the construction of these cookies I don't believe there to be any permit violations justifying the criticism found in some of these reviews. I don't recommend these cookies if you are a food scientist looking to measure the laws of leavening or expecting to witness the miracle of toffee and butter rising into a fluffy moist masterpiece. If you or the people for whom you're baking don't like butter, crispy, dried fruit, or toffee these cookies aren't for your oven. One should not bash a recipe for their inability to know the outcome of a recipe based on it's ingredients. So pucker up and pour yourself a half gallon of milk and let these cookies rise to any and all occasion.
Anonymous
Rating: 5 stars
07/09/2017
My boyfriend made these for me now he's my husband. The people who are commenting about the flatness of the cookie, is it because you enjoy a certain type of cookie structure? This cookie is perfect the way it is just like my husband. Yummy yummy yummy.
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Anonymous
Rating: 5 stars
12/03/2016
This recipe is an absolute favorite for friends and family alike. I make them for Christmas every year and everyone looks forward to having them. I recipe of these cookies don't last 10 minutes on my table before they are all gone. When I don't have cherries I use dried cranberries or craisins instead. Less expensive and just as delicious!!
Anonymous
Rating: Unrated
10/14/2014
The cookies will spread less if you decrease the amount of toffee chips to 2/3 cup. I've also cut down the butter to 3/4 cup and it's fine. This is basically a chocolate chip cookie recipe.
Anonymous
Rating: 4 stars
06/28/2013
First off, the recipe omits an important ingredient: SALT! Not sure how anyone missed that. I used 1/2 tsp salt and made these and they came out delicious! They did spread out a little (even though I refrigerated the dough for an hour before baking) so I think next time I will use Silpat or wax paper instead of placing directly on baking sheet (found that works good for avoiding cookies in the past). Great taste though!
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Anonymous
Rating: Unrated
04/21/2013
Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
Anonymous
Rating: Unrated
04/21/2013
Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
Anonymous
Rating: Unrated
04/21/2013
Because these cookies spread too much for my taste, I add another tablespoon of flour. This makes them more suitable for the outdoor environment where I serve them! They are a bit more mounded. I make these is 4 or more batch amounts, in advance. I use a cookie scoop to portion these on waxed paper on cookie sheets. These are then frozen, and when frozen, transferred to ziplocs. I bake them directly from the frozen state. They take a little longer to bake, but what a time saver!
Anonymous
Rating: Unrated
04/21/2013
I was a member of UMECRA, and competed in equine distance riding events for 7 years. I spent another 10 years supporting the sport as an event secretary. It takes a good-sized crew to sponsor these events. Being part of the crew means that you are fed all weekend long by the event management. I helped many, many times to supply these food needs. I have made these so many times in such great numbers for ride events they are now "ride cookies" at my home! I changed the recipe only slighty
Anonymous
Rating: Unrated
04/09/2013
This is without a doubt my favorite cooke recipe. The contrast of the tart cherries against the bittersweet chocolate combined with the perfect crunchy texture make these sublime. Having made these too many times to count I do have some notes. I do not refrigerate because the dough does not yield the same crispy texture I adore and why bother--the dough takes 10 minutes to prepare. I also bake them for 12-14 minutes. The cookies are still soft-set and will harden outside the oven.
Anonymous
Rating: Unrated
01/19/2012
Ok, I have an update... Added 1/2 cup of toasted coconut to the recipe and they're even MORE delish!
Anonymous
Rating: Unrated
01/18/2012
These are my favorite cookies. I've made them dozens of times and they get rave reviews. I use mini chocolate chips and Heath toffee bits and prefer cherries despite the expense. They are the perfect combination of sweet, tart, crunchy and chocolate. I also don't refrigerate my dough because I can't wait to get them in the oven! Also you MUST use parchment or the toffee will stick to your cookie sheet and you'll have a mess. Also, butter all the way! Going to make some tonite!
Anonymous
Rating: Unrated
10/25/2011
This is the article I was really looking for which explains the difference between bleached and unbleached flour - http://www.cookingclub.com/Magazine/Magazine-Articles/articleType/ArticleView/articleId/9068/Bleached-vs-Unbleached-Flour.
Anonymous
Rating: Unrated
10/24/2011
Yummy cookies. If the dough is not chilled, the cookies really spread. SandySRT5, here's a link on the difference between bleached vs unbleached flour from Better Homes and Gardens - http://www.bhg.com/advice/food/baking/what-is-the-difference-between-baking-with-unbleached-vs-bleached-flour/. I really think it's a personal preference.
Anonymous
Rating: Unrated
06/24/2011
Fantastic recipe. If rolled into logs and wrapped tightly, the recipe will keep up to a week. I find this very handy as you can bake as needed. The cookies are thin...would be good with a filling or ice cream and made into sandwich cookies. Let cookies rest on pan for a minute or two to make removal easier. Another tip, remove dough from frig and let rest awhile to soften a bit before slicing. Enjoy!
Anonymous
Rating: Unrated
01/24/2011
I add 1c pecans to last 4 ingr. I sub 1 whole bag craisns instead of cherries, 1 whole bag of Heath Toffee Chips
Anonymous
Rating: Unrated
11/25/2009
Can anyone tell me which type of all-purpose flour is preferred for these cookies: bleached or unbleached??? Thank you!
Anonymous
Rating: Unrated
01/17/2009
I baked these cookies two ways; once with refrigerated dough, and once with room temperture dough. The thin room temp dough got raves reviews and recipe requests. I also used craisins.
Anonymous
Rating: Unrated
01/06/2009
This is my favorite cookie, and I make lots of different cookies! This Christmas I tried one batch adding 1-1/4 teaspoons cinnamon and 1 tablespoon grated orange peel and used orange-flavored cranberries (Trader Joe's) instead of cherries. WOW! Try it!
Anonymous
Rating: Unrated
12/30/2008
The best cookie ever. I make mine thinner. They are always a major hit
Anonymous
Rating: Unrated
12/26/2008
I also found the cookies very flat and kind of "greasy." You just cannot eat one of these!! I will try using part Crisco next time. I also think craisins (cheaper at Costco) are a great substitute for cherries, which were very expensive in the grocery store. I'll also try dried blueberries sometime. The toffee chips are a hit! The choc chips get melted so you can't tell you did not chip chocolate. Great time saver.
Anonymous
Rating: Unrated
12/18/2008
These cookies are simple and impressive! I've been making these for 5 years now and only get the best compliments. I simply use chocolate chips and if you can't find toffee chips, 4 skor bars = 1 cup. Delicious!
Anonymous
Rating: Unrated
11/22/2008
These are excellent. I kept two batches so that I could make them at a later date. That will surely save time. I like cookies that can be made up one day and the rest of dough can be frozen. Spurr of the moment cookies!! Great!
Anonymous
Rating: Unrated
09/25/2008
Excellent recipe! Taste is exquisite, appearance is highly attractive. Highly recommended!
Anonymous
Rating: Unrated
09/25/2008
Excellent recipe! Taste is exquisite, appearance is highly attractive. Highly recommended!
Anonymous
Rating: Unrated
09/17/2008
margarine vs butter: I like butter - we know what it's made of and where it came from. margarine isn't quite like it was in the 70's, either. today's has more water, less fat, and often won't work like it used to, even in recipes you made all the time as a kid. I'm talking US margarine, as I'm not familiar with any outside the US. crisco or shortening is completely different, is actually made for cooking and baking, and will often work just fine as a substitute.
Anonymous
Rating: Unrated
09/17/2008
for some who may have found the cookie flat or greasy, you may need to adjust your flour for your altitude. always try the recipe as is first, but if the first sheet doesn't come out right, don't just continue to bake the rest. add some flour, then bake another sheet. also, I had a roommate in college who always left out the oatmeal because she didn't like it -her cookies came out as greasy puddles. you have to compensate with more flour if you do that.
Anonymous
Rating: Unrated
09/04/2008
This is the best oatmeal cookie recipe ever! Made them for out Labor Day picnic
Anonymous
Rating: Unrated
09/04/2008
this message is for k_siddhu. Hersheys makes pretty good toffe chips, or you could make your own. It's only burnt butter and sugar I think Martha even has the recipie you could look it up! or you can "ask Martha" Good luck
Anonymous
Rating: Unrated
09/02/2008
The recipe looks divine but can i substitute toffee pieces with anything else? It's pretty difficult for me to got toffee pieces here.
Anonymous
Rating: Unrated
09/01/2008
I've been making these cookies for years since the first time Martha introduced the recipe on her 'old' show. Always a hit every holiday season. Don't mess with the recipe - make them as written, and go ahead and use butter instead of margarine - they're COOKIES! Dessert is not the place to cut calories...Moderation is always best...
Anonymous
Rating: Unrated
09/01/2008
eclipse is right on several counts as far a margarine. Yes many brands are one molecule from being plastic. Oprah had on her show an expert about it. Butter is better. I would use the 1/2 Crisco 1/2 butter as well I don't like greasy cookies either. I just bought LandoLakes Spread to use the facts listed: No trans fats, No cholestrol, low sodium and made from Soybean oil, buttermilk,cottonseed oil, cream plus other stuff. Our bodies know what to do with butter,marg is confusing it.
Anonymous
Rating: Unrated
09/01/2008
SCADAMS...1 cup is half a kilo (1.2 pounds aprox) of butter then? No that would be too much. 2 sticks of butter would be 1/2 pound or 8 oz in weight. Here is a link to metricamerica.com to help you. Actually it helps us too. http://www.metricamerica.com/convert grams to pounds.htm
Anonymous
Rating: Unrated
08/31/2008
1# of butter = 4 sticks, each is 1/2 cup (4 oz), closer to 125g than 250.
Anonymous
Rating: Unrated
08/31/2008
To: scadams A stick of butter is 1/2 cup.
Anonymous
Rating: Unrated
08/31/2008
Thanks AuntieMaryAnn! I appreciate your help.
Anonymous
Rating: Unrated
08/31/2008
Hi just wondering is a stick of butter 250grams(0.55 pounds)? in Australia our sticks are 250 just wondering if its the same....1 cup is half a kilo (1.2 pounds aprox) of butter then?
Anonymous
Rating: Unrated
08/31/2008
I always use half crisco when making cookies...one step worse than margarine, but my cookies don't flatten out as much as they do with all butter. They also aren't as greasy. Everyone loves my cookies, and I always get asked what's my secret, so Eclipse, I guess my friends and family like eating Tuperware :)
Anonymous
Rating: Unrated
08/30/2008
I made these substituting Splenda for the sugar and Splenda Brown Sugar for the brown sugar with excellent results. I had a batch fresh out of the oven when my brother in law stopped over. Both he and my husband voted the recipe as a keeper.
Anonymous
Rating: Unrated
08/30/2008
I think that I'll make this with some of the cherries that I bought on sale at Harry and Davids and omit the toffee and tell everyone that they are healthy (hee hee hee...)
Anonymous
Rating: Unrated
08/30/2008
Margarine is only one molecule away from PLASTIC..flies won't come near it and nothing will grow on it...would you melt your Tupperware and spread on your toast?
Anonymous
Rating: Unrated
08/30/2008
YOU can try this yourself, purchase a tub of margarine and leave it in your garage or shaded area, within a couple of days you will note a couple of things, no flies, not even those pesky fruit flies will go near it,( that should tell you something) it does not rot, smell differently...Because it has no nutritional value, nothing will grow on it, even those teeny weeny microorganisms will not a find a home to grow...Why? because it is nearly plastic. Would you melt your tupperware and spread that on your toast?
Anonymous
Rating: Unrated
08/30/2008
And here is the most disturbing fact.... Margarine is but ONE MOLECULE from being PLASTIC... ( this fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated , this means hydrogen is added changing the molecular structure of the food )
Anonymous
Rating: Unrated
08/30/2008
Eating butter increases the absorption of many other nutrients in other foods Butter has many nutrional benefits where margarine has a few only because they are added! Butter tastes much better then margarine and it can enhance the flavours of other foods. Butter has been around for centuries where margarine has been around for less then 100 years Now for Margarine... very high in Trans Fatty Acids Triple risk of Coronary Heart Disease Increases total and LDL ( this is the bad cholesterol) Lowers HDL cholesterol * and this is the good one Increases the risk of cancers by up to five fold. Lowers quality of breast milk. Decreases immune response. Decreases insulin response.
Anonymous
Rating: Unrated
08/30/2008
BUTTER VERSES MARGARINE DID YOU KNOW... The difference between margarine and butter? Both have the same amount of calories Butter is slightly higher in saturated fats at 8 grams compared to 5 grams. Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study.
Anonymous
Rating: Unrated
08/30/2008
I know already...we're making cookies, not muffins, but want to bulk cookies up to make'em cakier. Last comment only an idea. I haven't tried my idea in practice.
Anonymous
Rating: Unrated
08/30/2008
I'm looking at this recipe and the ratio of butter to flour sounds awful high. It doesn't surprise me to hear the cookies come out greasy. I wonder if adding another cup of flour to the mix to make 2-1/2cups of flour wouldn't alleviate some of the greasiness. Now I'm not a cookie or pastry chef in the least so bear with me here...also, perhaps more baking soda by around 1t. sounds like they may become cakier and less greasy to me. Muffin recipes have more flour and baking soda to butter.
Anonymous
Rating: Unrated
08/30/2008
Sometimes all of my comments do not show up. Does this happen to anyone??
Anonymous
Rating: Unrated
08/30/2008
Pretty good. I kept it simple by using toffee
Anonymous
Rating: Unrated
08/30/2008
dear naturechic, look for toffee bits near the chocolate chips. Back in the day, we had to take a hammer to the Heath bars (or Skor bars) Enjoy!
Anonymous
Rating: Unrated
08/30/2008
I don't agree about the butter vs margarine. I always used margarine as did my mother before me and her cookies and mine were always coveted. In fact one year I decided to try butter and went to Costco and bought I don't remember how many lbs and the first batch I didn't think tasted as good as usual and when my husband came home and had a couple he asked what happened. I finished the rest of the Christmas baking with margine and they were great once again! I have friends who also make great cookies and they use margarine also. It is not an economic factor because we can all afford the butter, we just do not like it. Just my opinion...
Anonymous
Rating: Unrated
08/30/2008
I have been making these for years, since the first time Martha shared this recipe! I have made a few changes I use Cranraisin instead of cherries sometimes and also I have been known to use chocolate chips. My family loves these cookies!
Anonymous
Rating: Unrated
08/30/2008
I THINK this is the same recipe as the cherry oatmeal cookies, but with fewer cherries and the added chocolate and toffee bits. I have made the cherry ones several times (always yummy) and just this week made them using dried blueberries. Awesome!
Anonymous
Rating: Unrated
08/30/2008
What do you mean by toffee pieces? Caramels or something else? Thanks for your help?
Anonymous
Rating: Unrated
08/30/2008
Just made a batch for my daughter's fantasy football draft. They love them! I got almost 4 dozen out of the recipe.
Anonymous
Rating: Unrated
08/30/2008
Seascape-It's greatly possible that the recipe was greasy due to using margarine instead of butter. I've done that before and not had good results. Try them again using butter, I bet they'll turn out better.:)
Anonymous
Rating: Unrated
08/30/2008
Seascape -- Dietary rules and medicine are fad ridden. Currently, margarine is looked down upon for its artificial color, saturated fats. Most margarines equal butter in fat content but margarine lacks flavor. Butter and margarine are chemically different and behave differently in recipes. Yes, the margarine was why your cookies didn't work. I remember a batch of cookies my mother made 50 years ago with margarine in order to save money. They were a greasy pool of flour and sugar dabs.
Anonymous
Rating: Unrated
07/03/2008
I substituted cherry flavored craisins for the cherries--they flew off the plate!
Anonymous
Rating: Unrated
04/30/2008
I made them for a retirement ice cream social / coffee. They were a HIT! The toffee melts in your mouth. I don't even mind the chocolate chips. A new favorite cookie of mine!
Anonymous
Rating: Unrated
04/14/2008
These didn't work for me. Was it because I used 1/2 margarine instead of all butter? They were too greasy. I think with the toffee pieces there is too much sugar. A waste of a lot of ingredients.
Anonymous
Rating: Unrated
01/24/2008
Best cookies ever! I've made them countless times, served them at parties and given them as gifts, and they are ALWAYS a hit!
Anonymous
Rating: Unrated
12/20/2007
A wonderful tasting cookie when you are looking for something different than a chocolate chip cookie. I use semi-sweet choc. chips instead of chopping bittersweet chocolate. Takes a little less time. Makes a great addition to gift baskets and cookie trays for the holidays.
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