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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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