These oatmeal brickle cookies are made with toffee bits for a delicious sweet treat. Easy to make, these tasty cookies will be a hit with the whole family!

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.

Oatmeal brickle cookies on a tray with parchment
Want to save this?
Enter your email below and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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.

A baked cookie on a baking sheet

There’s nothing complicated about these cookies, you just need to gather a few pantry basics…

  • Butter – Salted or unsalted, your preference.
  • Brown Sugar – Packed. It adds a nice hint of caramel flavor.
  • Egg – Room temperature, if possible.
  • Vanilla Extract – You can make your own or use store bought.
  • Toffee Bits – Toffee, also known as brickle is the key ingredient in this easy recipe to add a little crunch and amazing toffee flavor!
  • Oatmeal – Quick oats bake quickly and offer a more delicate texture, however rolled oats are also ideal for baking if you want to add a chewy texture. They are interchangeable with old fashioned oats which have a hearty, earthier texture.
  • Flour – All purpose.
  • Baking Soda – Baking soda gives these cookies their rise.
  • Cornstarch
  • Salt – If using salted butter, eliminate table salt. Thick flakes of sea salt sprinkled on top just before the bake bring out all the other flavors.

How To Make Oatmeal Brickle Cookies

You can make these delicious cookies in just 4 simple steps.

  1. Prep – Preheat oven and line cookie sheet.
  2. Combine – Cream butter, brown sugar and vanilla until light and fluffy to add to the rise and provide a more delicate texture. Add egg until just combined.
  3. Combine Dry Ingredients – Whisk dry ingredients together and combine into wet mixture.
  4. Add Mix-Ins – Add toffee and oatmeal until well combined.
  5. Bake – Make dough balls with a cookie scoop for even size and bake. Drop onto a lined cookie sheet and top with a crack of salt. Bake. Remove from oven and allow to cool for 1 minute before
Freshly baked oatmeal brickle cookies on parchment paper

Why Are My Cookies Flat?

Don’t you just hate it when you pull out your baking sheet and your cookies have spread to much and they’re flat?! Usually this is because you’ve either added too much butter or too little flour or baking soda. Be sure to follow my measurements for this recipe and your brickle cookies will be perfect every time!

How To Store Oatmeal Brickle Cookies

As with all cookies, these are perfect when eaten warm out of the oven, but if you can’t get through that many they are easy to store. Simply place them in an air tight container for 3-4 days at room temperature and out of direct sunlight. You can also store them with a slice of bread to stop them from becoming too hard. Do not refrigerate them.

A hand holding a tray of freshly baked cookies

These cookies disappeared so quickly, I really didn’t have enough to myself! They are so simple to make, that next time I’m making a double batch for sure! The toffee and oatmeal work so well together, and you end up with deliciously chewy brownies every single time! I can’t wait for you all to try this recipe!

A baking sheet full of cookies out of the oven


  • 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
  • Always bake the cookies in a pre-heated oven
  • Don’t over bake, bake times vary from oven to oven, so watch your first batch carefully
Close up of an oatmeal brickle cookie

If you try this oatmeal brickle cookie recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

cookies on a cookie sheet
5 from 4 votes
Click stars ↑ to rate and leave a review!

Oatmeal Brickle Cookies

Thick chewy oatmeal cookies with hints of toffee flavor and crunch!
Prep: 5 minutes
Cook: 9 minutes
Total: 14 minutes
Servings: 36 cookies
Pin Rate Print
Save this recipe!
Enter your email and I’ll send it to you!
Please enable JavaScript in your browser to complete this form.



  • Preheat oven to 325 degrees.
  • Combine butter, brown sugar and vanilla until fluffy. Add egg until just combined.
  • Whisk flour, baking soda cornstarch and salt and combine into wet mixture.
  • Add toffee and oatmeal.
  • 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.

Julie’s Tips

To Store

Room Temperature in an airtight container up to 5 days.
Calories: 97kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 125IU | Calcium: 10mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

You May Also Like

5 from 4 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe