These Oat Toffee Almond Cookies have spoonfuls of toffee in a soft oatmeal dough, topped with sliced almonds… you won’t be able to keep anyone away. Once you have a bite you’ll know what I mean.
Better Than You Think
Ok, I get it. When you first see the name of this cookie you might think “Uh, I’ll pass.” At least I did as a kid, especially if there were regular chocolate chip cookies around. But boy was I wrong! If I could go back and tell myself these were just as delicious, I would! The dough is so soft and has just the right amount of oatmeal, and with a blended balance of toffee bits, it’s bound to be one of your new favorites! You just won’t know it until you try it.
Frozen? Even Better!
Nowadays, Oat Toffee Almond cookies only last a few days in my kitchen. But I make sure to store a bag full of them in my freezer to grab when I want a sweet fix! In my opinion, these are even more delicious when eaten frozen. They are thinner and softer cookies so they are enjoyable to eat when they’re cold.
This recipe is fun because you can load the top of these cookies Oat Toffee Almond Cookies with almond slices, or just place a few! It is up to you! I usually put 5 or 6 slices on top, but feel free to squeeze as many as you want onto the dough balls. You can place the almond slices vertically and they will flatten as the cookie bakes.
- Quick (Baby Flake) Oats: Don’t confuse these with regular old-fashioned oats or packet oatmeal! Quick 1-minute oats are perfect for a soft oat-filled cookie.
- Toffee Bits: Gives this cookie an extra sweet crunch and complements the almonds and oatmeal cookie base. Heath Toffee bits are an easy find in the baking aisle.
- Sliced Almonds: The perfect topping for an oat-filled cookie eager to please a crowd.
Making the Perfect Cookie Dough
- Cream the shortening, butter, and sugars: This step is vital to introducing air into your dough to make a light and soft cookie.
- Add eggs and vanilla: Adding the eggs after creaming will introduce moisture into your cookie and make it less dry.
- Add dry ingredients: Dispersing the raising agents throughout your dough will prepare the cookie for baking.
- Top with chocolate chips and sliced almonds: Top each dough ball generously with chocolate chips and sliced almonds to make a beautiful finished product. Almonds put on the dough vertically will flatten out in the oven with the cookie.
Let us know how you enjoy these Oat Toffee Almond Cookies. Do you like them hot out of the oven, cooled, or frozen?
Looking for more delicious cookie recipes? Try these:
- Butterscotch Oatmeal Cookies
- Loaded Peanut Butter Cookies
- Oatmeal Chocolate Chip Cookies
- Graham Slam
- #1 Chocolate Chip Cookie
- ½ C (4 oz) salted butter
- ½ C (3.4 oz) shortening
- 1 ½ C (12 oz) light brown sugar
- ½ C (3.5 oz) white sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 ⅓ C (4.5 oz) quick-cooking (baby flake) oats
- ½ C + ⅓ C (5 oz) toffee bits
- 1 ¾ C (7.8 oz) all-purpose flour
- 1 C (6 oz) semi-sweet chocolate chips, divided
- ⅓ C sliced almonds
- Preheat oven to 350*F. Line cookie sheets with parchment paper.
- Set aside ¼ C (2 oz) semi-sweet chocolate chips.
- Cream together butter, shortening, and sugars. Add eggs and vanilla then mix until combined.
- Add salt, baking soda, oats, toffee bits, flour, and ¾ C (4 oz) chocolate chips. Mix until combined.
- Using a #30 (2 ½ T) cookie dough scoop, place scoops of cookie dough on parchment-lined cookie sheets. Top dough balls with remaining chocolate chips and sliced almonds.
- Bake for 8-9 minutes or just until the edges lightly brown.
- When topping dough balls with sliced almonds you can put them in straight up and down. As the cookie bakes, it will flatten the almond slices with it.