Toffee Crunch Cookies

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
45 cookies
Level:
Easy

Ingredients
  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 (10-ounce) bag toffee candy bits
  • 1 cup oatmeal
  • 1 cup sweetened flake coconut
  • 1 cup chopped whole, skinned almonds
Directions

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.


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4.8 56
I couldn't wait to make these cookies based on all the 5 star reviews. I loved the cripsy texture, but the cookies lacked flavor. Somehow I was expecting the toffee flavor to shine, but it didn't. I followed the recipe as written, but won't be making them again. item not reviewed by moderator and published
Out Standing recipe! I ate the last five cookies today. I made them on friday. I spared no expense on the butter and vanilla! Most of them were a gift for my boss! 12 minutes on baking time for me. item not reviewed by moderator and published
Good cookies - something different from your standard chocolate chip. I experimented a bit - with and without almonds, chocolate chips. Preferred without either. Substituted half of the flour with whole wheat. Also, reduced cooking time to 11 1/2 minutes. At 13 minutes, my cookies were already overdone and too crispy! item not reviewed by moderator and published
Just finished making these cookies for the first time, and they turned out pretty delicious. Just as good as the pre-made cookie dough, or better. I left out the coconut and nuts, and used Heath milk chocolate english toffee bits (8 ounce bag and it still turned out great! Won't be the last time making these : item not reviewed by moderator and published
The consistency is simply perfect! They are crunchy on the outside and chewy/sticky (from the caramelized toffee on the inside. The almond flavor and coconut flavor are perfect and compliment each other rather than overpower. I chopped slivered almonds instead of whole skinned because I couldnt find any, but it didnt make a difference I believe. item not reviewed by moderator and published
I omitted the almonds because I am not a fan of nuts. I did not add anything else in its place. I halved the sugar, but kept the white/brown sugar ratio, used half whole wheat flour & half regular flour, doubled the vanilla, and used an 8oz bag of Heath toffee bits. I also baked the cookies for 12-13min. 12 min for the teaspoon sized cookies, and 13min for the bigger table spoon sized cookies. My cookies did not flatten out or get crispy (except on the very edges, and I believe this is because of the whole wheat flour- which makes everything thicker. They just appeared more like macaroons in terms of shape and were less chewy than they would be without the whole wheat flour. However, everyone said they were perfectly textured and had just the right amount of sweetness! item not reviewed by moderator and published
Crispy and chewy - my favorite texture for cookies. Definitely give this recipe a try! Omitted the almonds since I didn't have any. Used 8 oz bag toffee chips. Chilled the dough before baking and between batches - cookies just turn out better that way in my experience. Only took 10 - 12 mins in my oven on parchment lined trays. I think next time I might cut the white sugar to 1/2c and add craisins. Also need to bake them when I'm home alone since they disappeared almost as fast as I could take them out of the oven! item not reviewed by moderator and published
Made a half batch yesterday and they were a great hit at work. Followed the recipe exactly. Rolled 1 oz. balls of dough (26 cookies and baked exactly 15 minutes. Cookies were nicely browned around the edges. As one other reviewer recommended, wait at least a minute before moving to the cooling rack so they don't sag. These would make dynamite ice cream sandwiches! item not reviewed by moderator and published
I can understand why it won 1st place, everyone is happy I gave them a cookie. Ingredients were the best mix! item not reviewed by moderator and published
So, so good. Didn't include the almonds and they were still spectacular. Other than that, didn't change a thing. item not reviewed by moderator and published
Cookies came out delicious and chewy. I left out the nuts, personally, and they were easy to make. item not reviewed by moderator and published
I added a bit of nutmeg and cinnamon to this recipe. Everyone in my lab loved them! item not reviewed by moderator and published
I used these cookies as part of a holiday gift basket. Good thing this recipe made alot becuase by boyfriend ate a bunch of them before I even packaged them for other people! My boyfriends father said these cookies reminded him of cookies he used to eat as a kid. The only thing i changed was I omitted the coconut because I was giving them as a gift to others (I wasn't sure if everyone likes coconut). Without the coconut they were great! item not reviewed by moderator and published
If you're in search for crunchy cookies, this is it !! Looking at the recipe, it was too sweet for my taste, so I omitted the white sugar and just used the brown sugar, and instead of using toffee bits I used dark chocolate chips. It was YUMMY!! and I think I'll make more for the holiday! :) item not reviewed by moderator and published
Terrific! Just the right amount of chewy and crispy and not too sweet. I suggest using parchment and letting the cookies cool for several minutes on the pan before trying to remove to racks. item not reviewed by moderator and published
I followed the recipe exactly and things turned out great. With teaspoon size cookies, I had far more than the 45 the recipe says, but this was fine. I had enough to bring to two holiday events instead of just the one. Of course, the true test was my father licking the bowl, spatula and stealing cookies from the batches as they came out of the oven. item not reviewed by moderator and published
Awesome! Cookies are crispy,SUPER chewy inside,thin & flat. I made these cookies with a few changes. I used UNsalted butter so I increased salt to 1/2 tsp, omitted coconut (didn't have any in pantry), pecans (in TEST batch only). Recipe says to bake 15 mins. for 1 tsp. dough balls (seems too long for so little dough) I'm guessing that it should be 1 Tablespoon instead, which was how I made mine & I baked mine for 12 mins. rotating cookie sheets halfway thru. Cookies with nuts spread less than those without. Everyone says this is a keeper because of it's crispy & chewy texture. I can STOP searching for the ultimate CHEWY cookie! Yeh! item not reviewed by moderator and published
I was also a little skeptical about all the ingredients this calls for. The flavors compliment each other beautifully though. I did leave out the coconut and use pecans instead of almonds, but they still turned out fabulous. Bake at 15 min. on parchment paper, and the cookies are the perfect golden brown, crunchy outside, chewy inside. item not reviewed by moderator and published
Just wanted to confirm the success of modifying this flexible recipie --still yields delicious results, which I baked for XMAS to my family's rave reviews. I didn't have enough LIGHT brown sugar on hand, but was able to use 1/2 c. of light & 1/2 c. of DARK brown sugar, with no problems. I eliminated the 1 c. coconut & substituted 1/2 cup of oatmeal (for a total of 1 & 1/2 cups of oatmeal) and successfully got the moist-chewy effect anyway. I used a previous Reviewer's suggestion for 8 oz (not 10 oz) of HEATH-brand toffee bits (has milk-chocolate bits too) and achieved the perfect sweetness. I used whole, salted almonds WITH skin (all I had on hand) and by the time they're chopped & incorporated in the batter, the almond-skin wasn't really noticable in the cookie anyway, so don't sweat it. I used a small ice-cream scoop that makes a golf-ball-sized mound (more generous than the Teaspoonful suggested) for a thicker, chewier cookie. DO NOT FLATTEN the ball of dough ! -- just allow it to "melt-down" into a naturally perfect 3" diameter and 1/4" thickness so that removal from the GREASED sheet is easier, too. (When I experimented with FLATTENING my golf-ball of dough, the cookie "melted" too thin & broke apart on my GREASED cookie-sheet, despite letting it cool 2 minutes prior to removal) Took another Reviewer's suggestion & only baked for 13 minutes (instead of 15) which DEFINITELY reduced the appearance of a browned/burnt underside caused by the melted toffee-sugar. Next time I plan on using PARCHMENT PAPER for the best appearance & easiest removal -- then maybe a thinner, crunchier cookie will be an achievable alternative to thicker & chewier. This recipie's flexiblity to suit various tastes is what makes it so great! Enjoy making your own version! item not reviewed by moderator and published
Delicious! I used 3/4 cup of almonds and added 3/4 semi-sweet chocolate chips. The cookies had the perfect texture-they were cruncy, soft, and chewy. I will definitely make these again!!! item not reviewed by moderator and published
The combination of flavors in this cookie are divine! Best to underbake and let them sit in pan for a few minutes. You will not believe how good these are especially right out of the oven! I bake at least 3 times a week and have quite a few delicious cookie recipes, but this one is my all time favorite and everyone always wants the recipe...the true test!! You won't be disappointed!! If you can't find the toffee bits, just buy 7 small Skors candy bars and chop them up. Absolutely deelish!!! item not reviewed by moderator and published
I have been looking for a good toffee cookie recipe, and this is definitely it! They were delicious! I made them minus the nuts, because I am not a nut person... and they were still incredible. I think I might reduce the toffee to 8oz next time because 10oz was a little bit too sweet for me, but overall this recipe is amazing! Can't wait to make them again! item not reviewed by moderator and published
It is really unusual to get a cookie recipe that really does crunch, I find most have either a soft or chewy texture. If you like your cookies crunchy you will love these. item not reviewed by moderator and published
These are delicious and easy to make. I omitted the cocconut since I am not a fan and they turned out super, they were a hit with my family. They were crispy and softer in the center. YUMMY !! Thank you Food Network for this great recipe. item not reviewed by moderator and published
What wonderful flavor these have! Mine didn't come out flat like the photo shows, however. The bottoms were crunchy and the middles were chewy, though - YUM! Maybe my few recipe changes made mine rise more? I doubled the recipe for a bake sale, used half sugar and half Splenda, used the 8 oz bags of toffee chips (after making them - I think 10 oz would be too sweet), and used pecans instead of almonds. Will make again, and again, and again!! item not reviewed by moderator and published
These cookies are so good, chewy, and full of taste. They are easy to make but they didn't last long in the cookie jar!! item not reviewed by moderator and published
THIS COOKIE IS ONE OF MY FAMILIES FAVORITES item not reviewed by moderator and published
I just loved these cookies. I also liked them cooked a little more well done, I think it brought out the toffee nicely. item not reviewed by moderator and published
I'm not usually a huge fan of coconut, but these cookies were really good! I couldn't find toffee bits :(, so I substituted butterscotch chips instead and they still came out wonderful. Also, I turned this recipe into a cookie bar by making a simple gram cracker crust, putting the batter (minus the chips) on top, and then topping with butterscotch and chocolate chips as well as walnuts. Bake until GBD and then cut a piece served with a scoop of vanilla ice cream and drizzled caramel and chocolate sauce! Mmmm! item not reviewed by moderator and published
These goodies are easy to make, delicious and a hit with friends and family. The only problem is they take a while to bake (I only have 2 cookie sheets) and are gone in 10 mins! item not reviewed by moderator and published
Great cookies. I added an 8 oz bag of toffee bits as that is what I had. 15 minutes was too long even with generous teaspoons full. 13 was much better. item not reviewed by moderator and published
These cookies are amazing, easy to throw together and delicious! item not reviewed by moderator and published
These cookies are amazingly addicting! I get RAVE reviews from everyone who tastes these cookies. I've only been able to the cookies thin enough when using a silpat. You can let them cool on the rack without having to worry about them sticking. Parchment with or without cooking spray works o.k. but the cookies just are never as good as the batches made using the silpat. The delicious flavor and chewy texture is just incredible and I have tried MANY MANY cookie recipies. item not reviewed by moderator and published
I saw a recipe for Toffee Oatmeal Cookie recipe in a magazine this week and went looking for it on the internet. This seemed to fit the bill. I used 10 oz. of Hershey's Toffee kisses ( it took a while to unwrap them and was harder NOT to eat them before using them in the recipe). I left out the almonds as I didn't have any. I use parchment paper as a matter of course so I had no problem with the pan. They are absolutely yummy! Toffee is my new favorite flavor. item not reviewed by moderator and published
I made these for a barbecue and a party and for people at work. Everyone seemed to really like them, I had no leftovers, but I didn't really like them that much myself. I felt like the coconut flavour overpowered everything, and I didn't enjoy the rough texture. Also, I found the hint of almond flavour too complicating and I didn't think it was enough toffee. I will try this recipe again with just the oatmeal and the toffee. I prefer simple. But I gave it a 4 star because it seems to please most palettes. I would only make this again if I had a request for it. item not reviewed by moderator and published
these were a huge hit! they did not last long and I can't wait to make them again to share! item not reviewed by moderator and published
I love it! i can see how they would be great for Xmas cookies. I did not have any almonds but it came out great- I'd try that next time. I'm also not a fan of coconut but think it helped to bring out a chewy flvour and it was not too strong at all. I would not change a thing about this recipe- it's the best toffee cookie receipe for me! item not reviewed by moderator and published
These cookies have so much flavor and the perfect amount of crunch. They're really easy and take no time to prepare item not reviewed by moderator and published
If you like crunch this is the cookie for you. I substituted the white sugar with splenda (to help out with the calories and sugar intake). The cookies turned out fabulous, family and friends love them- Gone in the first day. item not reviewed by moderator and published
These are fantastic, I omitted the almonds, and they were a huge hit with my family - if you love coconut, you'll love these.... item not reviewed by moderator and published
used this as one of my christmas cookies and couldn't keep them in the house.. item not reviewed by moderator and published
This is a terrific all purpose cookie!! I baked it on parchment paper and lifted the whole batch of cookies from the pan to a rack and used a new piece of paper for the second batch and alternated that way (something I do regulary with any cookie). Having made a toffee cookie before I was familiar with the challenge of the just-baked product--I used homemade toffee since I dislike the store bought versions and I definatley like the crunch of the nuts (i added some pecans) and the coconut is not overwhelming-it gives a creamy underlying flavor that would definately be missed if omitted--when packaged correctly they last days and only get better with time!! Everyone begged for more-this is my new facorite cookie recipe! Thanks! item not reviewed by moderator and published
These are the best cookies EVER!!!! I substituted chopped pecans for the almonds and used an 8 oz. bag of toffee chips since that's what my grocery store carries. AMAZING! I will be making these again and again! item not reviewed by moderator and published
These are the best cookies I've ever tasted. They are easy to make, they get crunchier with time, they are delicious! item not reviewed by moderator and published
I was surprised just how good this recipe turned out. A little skeptic by all of the ingredients, I couln't help myself but to attempt this recipe. I must admit, I was amazed by the results. THese cookies are very good and I can understand how they took first place. Love 'em!! item not reviewed by moderator and published
Used walnuts instead of almonds and these were excellent. If you like those oatmeal/butterscotch cookies you will love these! Let cool on cookie sheet 2 min before removing, and they came out perfect. Really crispy on the outside and really chewy on the inside. item not reviewed by moderator and published
I love crispy cookies and these fit the bill. I may have overbaked slightly, but that just made them even more crisp. Thanks Gale for a super recipe. Jan in Sparks, NV item not reviewed by moderator and published
These are awesome! We used unsweeted coconut (we thought 2C sugar & toffee was enough!) & veg. shortening instead of butter which both worked well. The crunch is great, although it's hard to taste all the different flavors. item not reviewed by moderator and published
This cookie recipe was a big hit with my family and friends this holiday season. It is simple and yummy - highly recommended as one of those you can make with the kids. item not reviewed by moderator and published
I made these cookies and they are the BEST! The softness and the butter taste is wonderful... item not reviewed by moderator and published
this recipe is quite easy to make and very delicious. but i did not add coconuts in mine item not reviewed by moderator and published
This is an amazing cookie recipe, but the coconut and almonds are overkill in my opinion. If you focus on the oatmeal and the toffee(weigh the oatmeal a bit heavier to balance for omitting the others), you have a cookie with a great texture and a very mellow sweetness. I made six different kinds of cookies this holiday, and the toffee crunch was the big hit! item not reviewed by moderator and published
These cookies are absolutely delicious! I used half the oatmeal and nuts. Great recipe! item not reviewed by moderator and published
These cookies are AWESOME!! Be careful no to let the cookies sit too long on the cookie sheet after baking--they are nearly impossible to remove. item not reviewed by moderator and published
I made this cookie without the coconut. The cookie was a bit crisper than I anticipated. The flavor was good and the cookies were well formed. item not reviewed by moderator and published
The first time I made this, everyone at home and at the office just raved about this cookie. I made a few changes on it and it still is good. I use rolled oats, half the amount of toffee bits, plus either walnuts or pecans (as that is what I had on hand in the pantry). The reviews were awesome. The only complaint I had was they wanted more. Donna item not reviewed by moderator and published

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