Two perfect, soft Chocolate Oatmeal Toffee Cookies sandwiched together with fluffy decorator frosting. A cookie lover’s dream!
This cookie sandwich is irresistible!
After limiting the boys time playing video and computer games for the summer, we have been playing board games and cooking. More family time is always a good thing, right? Playing board games always results in someone in tears, not me so far. Somebody has to win; apparently, someone has to cry, as well! After a competitive day and many tears, I decided to change it up. We made cookies instead of another game of Sorry!
I had been wanting to try Toffee Cookies. Instead of toffee chips, I chopped toffee candy bars (Heath brand). I also added chocolate chips for more chocolate flavor.
Chocolate Oatmeal Toffee Cookies also have brown sugar in them. Brown sugar makes a richer, more complex flavor as well as a chewy texture in cookies.
Finally, I stuffed them with frosting! This is one good sandwich. I wanted to cry they were so GOOD!!
Chocolate Oatmeal Toffee Cookies and Best Cookie Baking Tips
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
Chocolate Oatmeal Toffee Cookies
- 1 cup butter softened (not margarine)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs room temp
- 3 and 1/2 cups all-purpose flour sifted
- 1/2 cup rolled oats
- 2 teaspoon baking soda
- 2 teaspoon cream of tartar
- 1 cup chocolate chips
- 8 to ffee candy bars chopped (like Heath bars)
- Cream butter, sugar, and brown sugar together.
- Add vanilla and salt.
- Add eggs one at a time; beat well.
- In another bowl, stir together flour, oats, baking soda, and cream of tartar.
- Gradually add to butter mixture, beating until well blended.
- Stir in chopped candy bars. Refrigerate dough 30 minutes to 1 hour.
- Preheat oven 350 degrees.
- Using a small ice cream scoop, scoop out cookies onto a cookie sheet.
- Bake 10 to 12 minutes for soft cookies, 14 to 15 minutes for crispy cookies.
- Spread icing on the bottom of one cookie and top with the other. Squeeze together to even out frosting. Enjoy!!
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