Toffee White Chocolate Chip Oatmeal Cookies

I love oatmeal cookies and I think they’re perfect for the holiday season. They’re very versatile; you can add almost any combination of things to them. I decided that toffee and white chocolate chips pair together really well, so I thought, why not throw them into some oatmeal cookies? The toffee melts a bit while it bakes, mixing in with the rich white chocolate chips and soft, chewy oatmeal cookie base, which has a hint of cinnamon and nutmeg. These cookies are absolutely heavenly, believe me! I brought them into work and everyone seemed to enjoy them, and I also gave some to my brother and a friend. They’re perfect to mail as a gift, too, because they stay soft for a good amount of time. Start off your holiday season right with these cookies!

Toffee White Chocolate Chip Oatmeal Cookies
Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside.

Toffee White Chocolate Chip Oatmeal Cookies
Beat together the butter and sugars, then add in the vanilla and eggs, one at a time.

Toffee White Chocolate Chip Oatmeal Cookies
Add in the flour gradually.

Toffee White Chocolate Chip Oatmeal Cookies
Fold in the oats, then the white chocolate chips and toffee bits.

Toffee White Chocolate Chip Oatmeal Cookies
Drop by spoonfuls onto a greased and/or lined baking sheet and bake at 350 for 10-12 minutes, until lightly golden and set. Mine took 11 minutes.

Toffee White Chocolate Chip Oatmeal Cookies
Allow to cool on the cookie sheet for a bit before moving to another surface to finish cooling.

Toffee White Chocolate Chip Oatmeal Cookies

Toffee White Chocolate Chip Oatmeal Cookies
Cook time: 
Total time: 
Serves: 30 cookies
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (2 sticks) softened butter
  • 1 cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups Quaker Oats (old fashioned – NOT instant)
  • 1⅓ cup white chocolate chips
  • ⅔ cup toffee pieces (I used Heath toffee baking pieces)
  1. Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.
  2. In large bowl, beat together the butter and sugars until light and fluffy, at least 4 minutes. Add the eggs one at a time, followed by the vanilla and beat well.
  3. Slowly add the flour mixture to the butter mixture and beat together until just moistened. Stir in your oats, then stir in your white chocolate chips and toffee bits.
  4. Drop the dough by spoonfuls onto greased and/or lined cookie sheets. Bake the cookies 10 to 12 minutes or until light golden brown (mine took about 11 minutes). Cool for a bit on the cookie sheets before transferring elsewhere to cool. Makes about 30 cookies, depending on how big you make them.
Adapted From


20 Responses

  1. wishful pantry says:


    Just when I’m craving a morning tea biscuit as well.

  2. Jim says:

    Thanks a bunch for hosting the photos yourself: our corporate firewall blocks photobucket (or whatever service you were using a while back), so now I can see the great photos again.

  3. Lucy says:

    These cookies look utterly, utterly irresistible! Gorgeous photos and flavours – would be gone in a heartbeat around here!

  4. Taranii says:

    mm, adding toffee is such a good idea! I’ll have to try this myself!

  5. Mamadallama says:

    These look so delicious! If it wasn’t so late, I’d make them now, but think I will wait until tomorrow. Thank you!

  6. Adriana Duff says:

    Did you sprinkle raw sugar on them before baking?

    • Sydney says:

      Adriana: I did, but I’ve had a few people tell me that they think it’s annoying when I talk about raw sugar ~all the time~ so I didn’t mention it this time around, haha.

  7. Christine says:

    These look great! I don’t think I’ll wait until the holidays to try them.

  8. Emilie says:

    I just made this recipe, and it was awesome. We added dried cranberries to it, and my husband loved it, I’m not a fan of cranberries, otherwise I would love it too :) I’ll be making a cranberry-less batch next week though.

  9. jen says:

    i just baked up a batch of these, with a small tweak… milk chocolate instead of white (white doesn’t agree with me), and butterscotch chips instead of toffee. even without the chips, they have a hint of toffee sweetness that isn’t in other oatmeal cookies. if my husband loves these as much as i do, i think we have a new staple for the cookie jar! :)

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  12. ElizabethMD says:

    OMG another yummy delicious recipe to try. I can’t wait!

  13. […] cookies are AMAZING. Honestly. A huge shout out to the author of Crepes of Wrath for a fantastic recipe. I first made these at a friend’s house over spring break. They were […]

  14. KateC says:

    About how many cookies does this yield? Trying to figure out how many batches I’m going to need… Thanks :)

  15. leslie says:

    have you ever tried a sprinkle of sea salt before baking

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