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Oatmeal Apple Toffee Cookies

This is a variation of one of the cookie recipes in my new Kindle book, Holiday Cookies. I couldn’t decide which I liked better so I just put one in the book and the other on here. Win-win!

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.

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Oatmeal Apple Toffee Cookies

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 30 1x
Scale

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

  1. Set your oven to 350┬║F and line a baking sheet with parchment or lightly grease.
  2. Cream together the butter and brown sugar until smooth. Beat in the egg and vanilla.
  3. 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.
  4. Gently stir in oats, apple, and toffee bits.
  5. 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.
  6. Allow to cool a minute on the sheet, then remove cookies to cool completely on racks.

 

8 Comments

  1. kathya on November 24, 2012 at 4:18 pm

    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!

    • Hilah on November 24, 2012 at 6:40 pm

      That’s great to hear, Kathya! I’m glad your kids liked them, too. I think they’re pretty healthy, for cookies. ­čÖé

  2. Shahad on January 12, 2013 at 11:27 am

    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 ?

    • Hilah on January 13, 2013 at 9:47 am

      Hi Shahad! You can just leave out the nutmeg if you don’t have it and add some extra cinnamon. Thanks for writing!

  3. Danny on February 2, 2013 at 6:51 pm

    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

    • Hilah on February 2, 2013 at 7:24 pm

      Thanks, Danny! Hope you like the book, too! ­čÖé

  4. Caroline on September 29, 2013 at 10:08 pm

    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!)

    • Hilah on September 30, 2013 at 9:42 am

      Hi Caroline!
      So happy you enjoyed these. ­čÖé 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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