This post may include affiliate links. Please see my disclosure.

BEST OATMEAL TOFFEE COOKIES

These Chunky Chewy Oatmeal Toffee Cookies are from New York Times Bestselling Author Susan Mallery.

Susan Mallery’s cookies are the Oatmeal Toffee Cookies I have ever had.

HOW TO MAKE THE BEST OATMEAL TOFFEE COOKIES - These cookies are Chunky Chewy Oatmeal Toffee Cookies are from New York Times Bestselling Author Susan Mallery #Oatmeal #Toffee #cookies #oatmeal cookies
HOW TO MAKE THE BEST OATMEAL TOFFEE COOKIES - These cookies are Chunky Chewy Oatmeal Toffee Cookies are from New York Times Bestselling Author Susan Mallery #Oatmeal #Toffee #cookies #oatmeal cookies

 Susan Mallory’s cookbook is Fool’s Gold is where I found these fabulous oatmeal toffee cookies

Fool’s Gold is a fictional town in Susan’s bestselling books.  Her characters find joy, comfort, and good times through food.  Now, you can experience over 150 recipes plus gorgeous pictures of Susan’s food in her Fool’s Gold Cookbook.  Susan’s cookbook is full of wonderful recipes for every season.  In fact, the cookbook is divided into categories by season.

HOW TO MAKE THE BEST OATMEAL TOFFEE COOKIES - These cookies are Chunky Chewy Oatmeal Toffee Cookies are from New York Times Bestselling Author Susan Mallery #Oatmeal #Toffee #cookies #oatmeal cookies

Oatmeal Toffee Cookies & Cookbook Giveaway #Best Oatmeal Toffee Cookies

#Oatmeal #Toffee #Cookies & Cookbook Giveaway #Best Oatmeal Toffee Cookies
Chunky Chewy Oatmeal Toffee Cookies by Susan Mallery

What do I think about Susan’s Fool’s Gold Cookbook?

I enjoyed this cookbook.  It is full of recipes I want to try.  Because it is so close to Christmas, I chose Susan’s Chunky Chewy Oatmeal Toffee Cookies to make first.  We love to bake cookies at Christmas time, and these cookies did NOT disappoint me.  I am not kidding when I say these are the best oatmeal cookies I have ever had.  My family, including myself, almost ate all the dough before we could put the second batch in the oven.

Oats, Toffee, and Pecans

We love the oats with the toffee and pecans. It is a terrific combination!  I made several batches of these cookies and put them in the freezer.  See my post on the best way to freeze cookie dough.  I used an ice cream scoop and scooped the cookie dough on a baking sheet lined with parchment paper.

Freeze These Oatmeal Toffee Cookies

When freezing the cookies, I put them in a large freezer bag.  Anytime we want these delicious cookies, I just take some out of the freezer and bake them.  This is a great trick for the holidays.  You will always be ready to serve fresh cookies.

 Susan Mallory’s Cookbooks

After reading all of Susan’s recipes in this cookbook, I found the ingredients are easy to find, and the instructions are easy to follow.   The pictures in this cookbook are truly beautiful.   They will make you want to cook, bake, or just lick the pictures.  The pictures are that mouth-watering.

Use the Rafflecopter below and enter for a chance to win Susan Mallery’s Fool’s Gold Cookbook.  Giveaway Ends 12/18/13.

Susan Mallery gave me this Cookbook to give away. However, the opinions I am expressing are 100% my own.  These oatmeal toffee cookies are fabulous!

Oatmeal Toffee Cookies & Cookbook Giveaway
The oats, toffee, and pecans make these cookies a delicious chunky, chewy cookie.
Oatmeal Toffee Cookies & Cookbook Giveaway #Best Oatmeal Toffee Cookies #cookies

Baking Cookie Tips

  • Use butter and eggs at room temperature.  You should be able to leave a fingerprint in the butter.
  • Whip the butter, shortening, and sugars until light and fluffy.
  • Do not over mix the flour!
  • Mix in the dry ingredients just until you do not any powder, and everything is incorporated.

Use parchment paper

I love parchment paper when baking.  Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it.  This will allow them to cool.

  • Use an ice cream scoop when scooping out your cookies.  This way they will all be the same size and will bake evenly.
  • Refrigerate cookies at least 20 minutes before baking.  If you do not, cookies will spread out.

Freezing Cookie Dough

Scoop the cookies onto a baking sheet lined with parchment paper.  You can put the cookies closer together on the baking sheet when freezing them than when you are baking them.  If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock and you cannot scoop it out of a container.  After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen.  Place frozen cookies into large freezer zip lock bags and store in the freezer.  This helps the cookies when baking.  The cookies do not spread out so much.  Also, you will have cookies on hand in case of an emergency.

  • Do not overcook your cookies.  Once you remove the cookies from the oven, they will continue to bake.

For your convenience, below are the products used in this post.

This post contains affiliate links.  I will make a small commission if you purchase these products BUT it will not cost you any extra money.

Please see my disclosure.

Types of Oats

  • Rolled Oats are the most common type of oats. It is also called old-fashioned oats. Rolled oats are steamed, rolled and they flaked so they cook quickly. They are perfect for making oatmeal cookies.
  • Instant Oats consist of very thin, pre-cooked oat flakes that only need hot water to cook. They are often sold in packages with other ingredients added to them.
  • Steel-Cut Oats these are oats that have been cut into small pieces but not rolled into flakes. They are more chewy and nutty than rolled oats. They are used in muesli and slow-cooked oatmeal.
Print Recipe
0 from 0 votes

Oatmeal Toffee Cookies-Review & Giveaway Ends 12/18/13

Prep Time5 hrs 25 mins
Cook Time5 hrs 25 mins
Course: COOKIES
Cuisine: American
Author: Diane @Recipes for our Daily Bread

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 3/4 cup light-brown sugar packed
  • One large egg
  • Add 1 teaspoon pure vanilla extract
  • 1 & 1/4 cups rolled oats traditional or old-fashioned oats not quick-cooking
  • 1 cup chopped chocolate-covered toffee bars such as Heath bars
  • 1 cup walnuts or pecans chopped

Instructions

  • Pre-heat oven to 350 degrees.
  • Line 2 baking sheets with parchment paper.
  • In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar, and vanilla.
  • Mix in dry ingredients; just until blended.
  • Fold in oats, toffee bars, and walnuts OR pecans.
  • Chill the dough for 20 minutes in the refrigerator.
  • Drop cookies using ice cream scoop onto the baking sheets lined with parchment paper.
  • Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
  • Cool on a wire rack.

Did you sign up for our newsletter? Download 50 Southern Side Dishes Plus Salads and Sandwiches

Ecookbook sign up

Join 5000 email followers and download these recipes FREE.

Powered by ConvertKit

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.