Almond Toffee Chocolate Chip Oatmeal Cookies

It was nice having a break from cooking and baking while we were in Palm Beach. Our room did have a full kitchen, which was nice so we didn’t have to eat out all of the time. We didn’t do any major cooking though. By the end of the week I was itching to get back to my kitchen. I missed my appliances, gadgets, and oven.

After unpacking, cleaning, doing laundry, I baked cookies. Our friends were visiting from California and I wanted to make them an extra special treat. I took my chances and made up a new cookie recipe. I wanted to create a cookie with all of my favorite things: almonds, toffee, chocolate chips, and oatmeal.

I started with a basic chocolate chip oatmeal cookie base. I then added in almond extract, chopped almonds, chopped Heath bars, and chocolate chips. The cookies were loaded with goodies!

I know I baked these cookies for our friends, but of course I had to sample them, just to make sure they were safe and good enough to handout:) One bite and I was in heaven! These are my new favorite cookie! I LOVED them! The toffee melted throughout the oatmeal cookie. The almond bits and chocolate chips bulked up the cookies in the most perfect way.


I am glad I wrapped these cookies up and gave them away. I know if they were sitting on the counter I would not be able to resist. They are that good!


Almond Toffee Chocolate Chip Oatmeal Cookies

(Printable Recipe)


½ c. brown sugar
½ c. white sugar
½ cup softened unsalted butter

1 egg
1 tsp. vanilla
¼ tsp. almond extract
¼ tsp. Salt
½ tsp. Baking powder
½ tsp. Baking soda
1 ¼ c. flour
1 ¼ c. oats-not quick oats
Chocolate chips-¾ cup

2 Heath bars-chopped

Almonds, chopped-about ¾ cup

Preheat the oven to 375 degrees. In a medium bowl, whisk together the dry ingredients. Combine butter and sugar in your mixing bowl. Beat until smooth. On low, add in egg, vanilla, and almond extract. Beat until combined.

Slowly add in the dry ingredients. Stir in the oats, chocolate chips, Heath, and almonds. The dough should be nice and thick, with chunks of goodness

Scoop dough into balls and place on a cookie sheet lined with Silpats or parchment. Bake for 10-12 minutes! Allow to cool for a minute on the cookie sheet. Move to a cooling rack and indulge!

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Hi,
    It's Lincoln's sister, Lyssa. I'm wondering how you resist eating all this delicious food? I've tried a few of your recipes and always love them. Thanks for a fun, informative, useful blog!

  2. Lyssa-Great to hear from you! Don't worry I do eat what we make, I promise! I just don't eat it all:) I am glad you liked the recipes you have tried!

  3. Ooooh! These look incredible, Maria! You make lots of amazing cookies, so if these are your new favorite, I know that I'd better try them!

  4. I've done a similar one, well, I guess it just had chocolate and almonds, but I loved them. You've just added another dimension with the oats and toffee! Yum-o!

  5. clearly, all you had to say was "heath" and i was on board. that's one of the finest candy bars ever made. question: what in the world is the difference between heath and skor?

  6. They look THAT good. I'd love these w/ the added almonds and toffee- my two fave things to incorporate into baked goods!

  7. Next time let me know because I will give you my shipping address 🙂 I was drooling and then you mentioned heath bars and woo hoo!!!!

    Nicely done!

  8. Maria, lets see how those big boys travel! 🙂 Great job, those are all flavors/ingredients that I love, too!
    ~ingrid

  9. These were great! My new favorite. I will be making these again and again. Thanks! I am so glad I found your blog!

  10. These are the BEST! My husband and his whole bible study group raved about them. The only problem is they only make about 2 dozen 🙂

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