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Nutella Oatmeal Toffee Crunch Cookies have the perfect balance of oats to hazelnut spread. It’s double the deliciousness. These cookies are crisp around the edges, soft in the center, with a nice chewy texture thanks to rolled oats. No gimmick, just good.

If you’re a fan of Nutella, you’ll love these cookies.

titled graphic for Nutella cookies recipe.


I crafted these cookies to be perfectly flavored with wonderful textures. I’m very pleased with them, so please, you’ll never another cookie for Nutella Toffee Crunch Cookies.

The flavors of Nutella and toffee marry beautifully together. They truly are the perfect pair. As well, toffee adds a nice crunch and old-fashioned rolled oats provide a nice chew.


Nutella is actually the brand name of a cocoa and hazelnut spread. Nutella is manufactured by the Italian company, Ferrero, who first started producing it in 1964.

crisp biscuits

What you’ll need to make these Nutella Toffee Crunch Cookies

Nutella Oatmeal Toffee Crunch Cookies


  1. Measure the flour correctly. The best way to measure flour is to sift it then gently spoon it into a measuring cup and use a straight edge to remove the excess.
  2. Use room-temperature eggs. Using cold eggs will cause the butter you just melted to solidify. Not what you want.
  3. Using melted butter. Melted butter prevents cakey cookies which I hate.
  4. Chill the dough. It may seem counterintuitive to melt the butter and then chill the dough. But, it works. If you don’t chill the dough the cookies will spread too much and be thin at the edges.
  5. Do not overbake them. These cookies won’t be dry if you don’t overbake them. Cookies should be baked until they are just brown on the edges. They should be very slightly undercooked in the middle they will cook a couple more minutes after you remove them from the oven and set.
Nutella Oatmeal Toffee Crunch Cookies


Yes, like most cookie doughs, this dough can be frozen and baked later. I recommend scooping them into balls, place on a parchment-lined pan, and freeze until solid. Once the cookie dough is frozen, you can remove it from the cookie sheet and place it in a freezer bag. This way you can take out just the number you want to cook and don’t have to thaw the entire batch. 


  1. Yes. First, line the bottom of a cardboard box with cushioning such as bubble wrap or crumpled parchment.
  2. Next, place two cooked and cooled cookies bottom to bottom, like a cookie sandwich without the filling. 
  3. Wrap the two cookies with plastic wrap.
  4. Next, you’re going to plastic the wrapped cookies in a tin or plastic container.
  5. Place the container in your cardboard box and stuff crumbled newspaper or packing peanuts snuggly around all sides and on top of the tin.
  6. Seal the box and you’re ready to ship.
stack of baked toffee crunch cookies.

You’ll love these cookies too!

I have some wonderful cookie recipes that you’ll love. They’re great for treat boxes for friends or to keep all to yourself!

What I use

crisp baked cookies on a cooling rack.
Nutella Oatmeal Toffee Crunch Cookies


These cookies are both chewy and crisp, with a soft center and a beautiful browned edge. No gimmick, just good.
Author: Paula
5 from 15 votes
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Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 14 servings
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  • ½ cup unsalted butter melted
  • ½ cup Nutella hazelnut spread
  • cup brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 and ½ cup old-fashioned rolled oats blend 1 cup into a powder, leave ½ whole
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup toffee bits like Heath
  • 1 cup chocolate chunks or chips


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together oats, flour, baking soda, cinnamon, salt. In the bowl of an electric mixer, cream the butter, Nutella, and brown sugar until smooth. Add the egg and vanilla and beat until fluffy.
  • Turn the mixer to low and gradually add in the oat mixture and mix to combine. Stir in the toffee and chocolate chunks.
  • For best results, chill the dough for 2 hours or for 48 hours. The dough can be chilled in the mixing bowl or scooped into balls and chilled.
  • When ready to bake, place cold dough balls at least 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper. I use a spring-release scoop that holds 4 tablespoons (¼ cup) and bake them for 16 minutes. Cooking time will vary depending if you use a light or dark pan and the size of your cookies. Watch them carefully for the degree of doneness you like. You can test by baking one cookie the first time and adjust the timing for the remaining..
  • Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
  • Store in an air-tight container at room temperature for up to one week.


Calories: 384kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 119mg | Potassium: 182mg | Fiber: 3g | Sugar: 31g | Vitamin A: 423IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 2mg
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5 from 15 votes (15 ratings without comment)

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