Oatmeal Toffee Cookies

Oatmeal Toffee Cookies

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SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium115 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium115 mg5% DV
Total Carbohydrates19 g6% DV
Dietary Fiber1.0 g4% DV
Sugars12 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 cups light brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick-cooking oats
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8 oz. pkg.)
  • 1 cup MOUNDS Sweetened Coconut Flakes (optional)

Directions

  • 1. Heat oven to 375°F. Line cookie sheet with parchment paper or lightly grease. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.
  • 2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet.
  • 3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Makes about 48 cookies
Ingredients sitting on a table

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