Oatmeal Brickle Cookies

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  • Thick, chewy oatmeal brickle cookies

    Have I mentioned how excited I am for Fall Cookie Week with Michael? It’s all I’ve been talking about the past month. I was talking with one of my neighbors at our lake cottage about it and she said she would love some good cookie recipes with brickle. I didn’t want to disappoint her, but I had to look up what brickle was. I had heard the term a time or two, but I’ve always referred to it as toffee.

    I thought it would be the perfect compliment to oatmeal to create chewy oatmeal brickle cookies. Chris originally said these were his favorite among the Fall Cookie Week contestants, but he started saying that with each cookie he took a bite into, which proves you can never trust a man with 18 dozen cookies around.

    These oatmeal brickle cookies are the perfect combination of toffee and oatmeal for a thick, chewy cookie everyone will love

    Thick, chewy oatmeal brickle cookies

    I have a few tips to baking cookies:

    • don’t overmix once egg has been added
    • add a touch of sea salt to the top of your cookies
    • use a cookie scoop to keep a consistent size
    • don’t over bake, bake times vary from oven to oven, so watch your first batch carefully

    These oatmeal brickle cookies are the perfect combination of toffee and oatmeal for a thick, chewy cookie everyone will love

    If you love this recipe as much as I do, please write a five star review and help me share on Facebook and Pinterest!

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    Thick, chewy oatmeal brickle cookies, the perfect texture

    Michael has baked up Frosted Carrot Cake Cookies for you. Click here for the recipe and come visit us again tomorrow for two more incredible recipes as part of our Fall Cookie Week and follow along on Instagram with the hashtag #fallcookieweek

    carrot cake cookie

    These oatmeal brickle cookies are the perfect combination of toffee and oatmeal for a thick, chewy cookie everyone will love

    How to Make Oatmeal Brickle Cookies:

    Oatmeal Brickle Cookies

    Course Dessert
    Servings 3 dozen
    Author Julie Blanner

    Ingredients

    Instructions

    1. Preheat oven to 325 degrees.
    2. Combine butter, brown sugar and vanilla until fluffy. Add egg until just combined.
    3. Whisk flour, baking soda cornstarch and salt and combine into wet mixture.
    4. Add toffee and oatmeal.
    5. Add balls of cookie dough onto a lined cookie sheet {I use a cookie scoop}, top with a crack of salt and bake 9 minutes.

    LET’S CONNECT!

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