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
Recipe by The Crepes of Wrath at