Toffee Crunch Oatmeal Cookies are chewy and crunchy at the same time, not too sweet because of the oats and definitely not boring because of the oats. The dough takes very little time to prepare because it is made in a food processor. I bake these cookies for different occasions from holidays to camping trips and they are always a hit. Love them with milk, tea or coffee. The crunchy toffee pieces make these jumbo cookies extra special, the chocolate melts into the cookies making them moist and the crunchy toffee bakes into delicious layers of crunchy awesomeness. Enjoy them warm or at room temperature. If you like to eat them warm even after the first warm cookie right out of the oven, just zap them in the microwave for 10 seconds. Yes, we have been munching on these for years and know how we like them!
I make the dough in a food processor
Add the chopped pecans and Heath bar pieces to a large bowl
Add the oats, flour, baking soda and salt to a small bowl and mix to combine
Add the sugars, butter, egg and vanilla extract to the food processor
Process until smooth
Add the oat and flour mixture, mix with pulse action only until barely combined. The dough will be dry (Do not over mix)
Add the dough to the pecan mixture. Press the ingredients together with your fingertips
Use a 1/4 measuring cup to scoop out the dough, leaving plenty of space between them
Flatten the dough slightly with your fingertips and bake
Leave the cookies on the baking sheet for 3 minutes before transferring them to a cooling rack with a spatula
Prep Time: 10 min
Bake Time: 20 min
- 1 cup pecan halves
- ¾ cup firmly packed dark brown sugar
- 6 ounces sweet butter cut into small cubes, room temp.
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1⅔ cups old fashioned oatmeal (Do not use instant)
- 1 cup all-purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- One 8.4 ounce package of Heath English Toffee Bars (Six full size 1.4- ounce bars)
- Preheat oven to 350 F
- Line 2 large baking sheets with parchment paper.
- Pick through the pecans for any shells, then coarsely chop them. Add to a large bowl and set aside.
- Cut the Heath bars in half lengthwise into sticks and then cut the sticks into ½ inch pieces. Do not use the Heath bar bits that are sold at the store, the pieces are just too small and will melt into the cookie and will lack the special crunch of the large toffee pieces.
- Break the egg into a small bowl.
- Add the brown sugar, granulated sugar, butter, egg and vanilla extract to the food processor and process until very smooth, about one minute. Stop once to scrape down sides of the bowl.
- Add oats, flour, baking soda and salt to a small bowl and use a fork to combine. Add all at once to the food processor. Use the on/off button several times to barely combine. The dough is going to be dry (Do not over process).
- Transfer the dough to the large bowl containing the chopped pecans and English toffee. Use your fingertips to press the chopped pecan and toffee pieces into the dough. Do not over mix.
- Scoop the dough out with a ¼ measuring cup onto the prepared baking sheets. Leave enough space between them so the cookies don’t bake into each other. Flatten the dough slightly with your fingertips.
- Bake for 20 minutes, or until the tops look dry but the centers are still soft to touch.
- Leave the cookies on the baking sheet for 3 minutes before transferring them to a cooling rack with a spatula.
- Store in airtight container for up to 3 days at room temperature or freeze for 2 weeks.