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.
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.
Oatmeal Brickle Cookie Ingredients
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.
- Prep – Preheat oven and line cookie sheet.
- 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.
- Combine Dry Ingredients – Whisk dry ingredients together and combine into wet mixture.
- Add Mix-Ins – Add toffee and oatmeal until well combined.
- 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
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!
Tips
- 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
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!
Oatmeal Brickle Cookies
Ingredients
- ¾ cup butter softened
- 1 ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup toffee bits or brickle
- ¾ cup quick oats rolled or old fashioned
- 2 ¼ cup all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- sea salt in a grinder for thick flakes
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.
Julie’s Tips
To Store
Room Temperature in an airtight container up to 5 days.Estimated nutrition information is provided as a courtesy and is not guaranteed.
THANK YOU, JULIE!!! I made these this afternoon and by evening they were gone! DELICIOUS!
Thanks, Christine! I’m so glad you enjoyed them!
Hi Julie what kind of oatmeal do you use? Anything special?
Rolled oats are ideal for baking. Enjoy!
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