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Oatmeal Toffee Chocolate Chip Cookies

Our families favorite cookie,

We’ve been making these for over 13 years.

🍪🍪

The number number number one rule to these is make one batch after an hour in the freezer and then promise to make the rest 12-24 Hours later... It’s a completely different cookie!


Our favorite and only way to make this possible is make a batch in the early am as you are cleaning up breakfast :) you won’t really be tempted to eat a batch and you can hold out until after dinner atleast! 24 hours is key. The dough and oats need a good while to absorb all the buttery and coconutty goodness. Have you ever experienced a crunchy oatmeal cookie? Mmhmmm they aren’t supposed to be that way ;)

2 cups sugar

2 cup brown sugar

3 sticks butter (room temp)

1/2C. coconut oil

1.Stsp espresso powder

4 eggs

- cream sugar, butter and eggs, then add

2 tsp salt

2 tsp baking soda

2 tsp baking powder

2 tsp vanilla

4 cups flour

5 cups oats

1 package semi sweet chocolate chunks/chips

1 cup chopped dark chocolate bar (never milk)

1 cup of home made toffee or holiday almond roca

Scoop+top each with maldon flake salt


Preheat oven to 385°

Bake 8-11 minutes. Then let cool on usheet for 2 mins. before placing on wire rack.


Another option for non chocolate lovers, we omit the chocolate and swap caramel bits or a few handfuls of mini marshmallow for a chewy texture.

Try adding a tsp of cinnamon for a classic oatmeal.

A zest of orange and handful or two of craisins are delish too.


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