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!
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.
To Make Oatmeal Brickle Cookies You Will Need:
There’s nothing complicated about these cookies, you just need to gather a few pantry basics…
- Butter
- Brown sugar
- Egg: preferably organic / free run and fresh
- Vanilla extract: Pure is preferable to imitation.
- Toffee bits / brickle
- Oatmeal
- Flour
- Baking soda and cornstarch
- Salt: Sea salt and table
How To Make Oatmeal Brickle Cookies
It really couldn’t be simpler to make these yummy cookies!
- 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.
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.
The Best Ever Toffee Cookie Recipe!
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!
Top Tips To Bake The Best Brickle 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
- 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
Michael has baked up these 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
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!
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More Amazing Cookie Recipes
Oatmeal Brickle Cookies
Ingredients
- ¾ cup butter softened
- 1 ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup toffee bits/brickle
- ¾ cup oatmeal
- 2 ¼ cup flour
- 2 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- sea salt {in a grinder}
Instructions
- 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.
Amazing! Recipe was perfect. I used a 2 tablespoon drop, and they were great.
Thank you! Glad you enjoyed them!
Yummy!!!! I am definitely going to make these this week!
These look delicious!! I may have to fight your hubby for them. 😉
xo Michael