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Two perfect, soft Chocolate Oatmeal Toffee Cookies sandwiched together with fluffy decorator frosting. A cookie lover’s dream! 

This cookie sandwich is irresistible!

Perfect Chocolate Oatmeal Toffee Cookies Recipe is a soft and chewy cookie sandwich with fluffy decorator frosting in the middle!

Chocolate Oatmeal Toffee Cookies

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!

Good move!

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!!

  1. Read your recipe through completely before starting.
  2. Bake by the minimum time listed on recipes and check them after the minimum so as not to overcook.
  3. Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
  4. Have all ingredients at room temperature unless otherwise specified.
  5. Use real butter.
  6. Use a spring-release scoop (ice cream scoop) for even-shaped cookies.
  7. One important step in 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.
  8. The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
  9. Don’t over-mix the dough. This will make a tough cookie.
  10. I highly recommend baking cookies on a Silpat mat.
  11. Carefully and correctly measure flour.

Here are the recipes for Decorator Icing and Chocolate Decorator Icing.

More recipes you’ll enjoy: BEST TOFFEE BANANA LAYER CAKE, Loaded Butterfinger Chocolate Chip Toffee Cookies, Sticky Toffee Date Cake with Caramel Sauce, Small Batch Soft Toffee Cookie Recipe, and GRAHAM CRACKER TOFFEE BARS.

Chocolate Oatmeal Toffee Cookies

Chocolate Oatmeal Toffee Cookies

Two perfect, soft Chocolate Oatmeal Toffee Cookies sandwiched together with fluffy decorator frosting. 
Author: Paula
5 from 31 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 54 minutes
Servings: 30 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.
  • Remove from oven and cool on cookie sheet 2 minutes, then remove to wire rack to cool.To stuff cookies, make one or both of the frosting recipes below. These recipes make enough frosting for one 9-inch 3 layer cake.  You may want to half the recipe for these cookies.
  • Spread icing on the bottom of one cookie and top with the other. Squeeze together to even out frosting. Enjoy!!


Recipe from Paula All images and content are copyright protected.


Calories: 150kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 178mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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  1. 5 stars
    These cookies are a delightful treat that satisfies both my sweet tooth and my craving for something with a little texture.I absolutely love the combination of rich chocolate, chewy oats, and crunchy toffee! Will make more of these for the holidays! thank you!

  2. 5 stars
    I whipped up a batch of these chocolate oatmeal toffee cookies over the weekend, and my kids liked it! These cookies have a delightful texture that’s just the right balance between chewy and crunchy. Definitely a new favorite in our household 🙂

  3. 5 stars
    Made this recipe and the cookies turned out really chewy. Stuffed with sweet frosting—so good!

  4. 5 stars
    I love toffee and knew I had to try this recipe. These cookies were so good! I added extra toffee on top of the cookies when they came out of the oven 🙂

  5. 5 stars
    I love the combo of oats and Heath bar pieces in these cookies! I think these have overtaken tradition choc chip as my favorite cookies and I’ll definitely be making several batches of these for the upcoming 2023 holiday season.

  6. 5 stars
    I love playing board games…until the tears start. Then I get so frustrated! These cookies would make that so much better!

  7. Hi! These look amazing! I’m stopping by from Crazy for Crust to say hello. I hope you’ll come visit me at

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