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!
Combine the flour, baking soda, cinnamon, salt, and nutmeg and set aside.
Beat together the butter and sugars, then add in the vanilla and eggs, one at a time.
Add in the flour gradually.
Fold in the oats, then the white chocolate chips and toffee bits.
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.
Allow to cool on the cookie sheet for a bit before moving to another surface to finish cooling.
- 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)
- Preheat oven to 350 degrees F. Combine the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside.
- 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.
- 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.
- 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.