Oatmeal Apple Toffee Cookies
This is a variation of one of the cookie recipes in my new Kindle book, Holiday Cookies
These oatmeal cookies are soft, chewy, and cake-like and they stay soft and moist for days in an airtight container because of the fresh apple. I do recommend storing them in the refrigerator if your house is very warm. You can also add chopped walnuts in addition to or instead of the toffee bits. I won’t mind at all. You can also make these with whole wheat flour for a heartier cookie.
Cookie Video!
Oatmeal Apple Toffee Cookie Recipe – Printable!
If you are wondering, the book version has less flour and more oatmeal and makes a thinner chewy oatmeal cookie.
PrintOatmeal Apple Toffee Cookies
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 30
Ingredients
- 1 stick (1/4 pound) butter
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup minced apple, about 1/4″ cubes or smaller
- 1 1/2 cups rolled oats
- 1/3 cup toffee bits
Instructions
- Set your oven to 350ºF and line a baking sheet with parchment or lightly grease.
- Cream together the butter and brown sugar until smooth. Beat in the egg and vanilla.
- Whisk together flour, baking soda, powder, salt and spices. Add the flour mixture a quarter at a time to the butter mix, beating on low speed after each addition.
- Gently stir in oats, apple, and toffee bits.
- Place dough by tablespoons on the cookie sheet, about 1 1/2″ apart. Bake for 8-10 minutes or until the edges are light brown, the centers are set but still rather soft and pale.
- Allow to cool a minute on the sheet, then remove cookies to cool completely on racks.
8 responses to “Oatmeal Apple Toffee Cookies”
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i tried this recipe today …my family liked them v much..i was not expecting my kids to like it but they loved it..thanx hilah for the recipe!
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That’s great to hear, Kathya! I’m glad your kids liked them, too. I think they’re pretty healthy, for cookies.
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Hi hilah , great website I love ur idea so much , my family also love it , thanks for u ,
I just wanna ask u if I haven’t nutmeg what I should do ?-
Hi Shahad! You can just leave out the nutmeg if you don’t have it and add some extra cinnamon. Thanks for writing!
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Hi HILAH
IM IN ENGLAND I’VE JUST FOUND YOUR SITE AND I THINK YOUR GREAT I’VE SUBSCRIBED
I LOVE THE WAY YOUR DO THE RECIPES
THANKS A LOT
TAKE CARE
DANNY
ps IM LOOKING OUT FOR YOUR BOOK-
Thanks, Danny! Hope you like the book, too!
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Hilah, I just baked these cookies….and there were TERRIFIC!! We loved them. Thanks for posting this recipe. A quick question…I used light brown sugar for this recipe. Will it make a difference if I use dark brown sugar? (I have some dark sugar that I need to use up!)
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Hi Caroline!
So happy you enjoyed these. There should be no problem using dark brown sugar with these – they will just have a more caramelized flavor.
Now that you mention it, I rarely see recipes that call for dark brown sugar at all anymore. That’s kind of odd, right?
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