Get the Recipe:
Toffee Almond Oatmeal Cookies
These toffee almond oatmeal cookies are packed with toasted almonds, buttery toffee bits, and warm cinnamon spice. A perfect blend of chewy and crunchy, they’re sure to satisfy any cookie craving.
Ingredients
- 1 ¼ cups (141 g) whole wheat flour
- 1 ½ cups (148 g) old-fashioned rolled oats
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup (80 g) toffee bits
- ¾ cup (85 g) chopped almonds, toasted
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, oats, baking powder, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, beating just until combined. Stir in the toffee bits and almonds.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. Bake one pan at a time for 12-15 minutes or until lightly browned. Cool on the baking sheets for a few minutes. Then, remove the cookies to wire racks to cool completely.
Notes
- Store in an airtight container at room temperature up to 5 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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