These Oatmeal Crumble Cookies are easy, buttery oat cookies with delicious crisp! With a delicious, deep caramel flavor and irresistible crunch, they won’t last long.
Need an Oatmeal Crumble Cookie?
I think about creating cookies – a lot. One night, I had a dream that a friend really needed a crumbly oatmeal cookie. I woke up laughing and determined to make it that day, so I started researching and testing.
It just so happens that Kailey (part of the Taste Before Beauty team) married a man with a mother from the UK. They have been introducing me to some favorite English foods, like Hobnobs which are popular cookies in the UK. These cookies are a copycat of Hobnobs.
Irish and English
I first stumbled upon the idea for these Oatmeal Crumble Cookies when I was researching cookies for St. Patrick’s Day. I discovered that Hobnobs are also popular in Ireland, and that milk chocolate is their chocolate of preference.
My family history has a lot of heritage in the UK, with just a bit of Irish. These Oatmeal Crumble Cookies are a nod to my ancestors who came before me, as well as my cousin who will only eat crumbly crisp cookies. It is an American version of a Hobnob and a nod to the Irish who prefer milk chocolate on their biscuits.
These cookies are so good that they will last two weeks on the counter – and taste even better then! Now, that’s a good cookie!
Some of My Favorite Ingredients
Golden Syrup – contributes great flavor and helps bind the cookie ingredients. It will be found near the corn syrup and molasses section. I like the King Syrup brand. It has a tiny bit of molasses and contributes a deeper caramel flavor to the cookies.
Brown Sugar – more of that caramel flavor to make a great cookie.
White Sugar – helps the cookie spread and contributes crisp factor.
Butter – Flavor boost and crispness.
Oatmeal – so you think you are eating a healthy food. Also contributes to that delicious crumble texture.
Recipe Tips
Don’t be afraid to bake these until they are very golden. You read the bake time right. They need that time to crisp up and develop the crunchy texture that is key to these Oatmeal Crumble Cookies.
When adding the milk chocolate, I use a pastry brush and paint in straight strokes across the back of the cookie.
Bake up a batch of these delicious Oatmeal Crumble Cookies and then enjoy them straight off the counter, or dunked in a mug of your favorite herbal tea or hot chocolate!
Looking for more delicious Oatmeal-based recipes? Try these:
These Oatmeal Crumble Cookies are easy, buttery oat cookies with delicious crisp! With a delicious, deep caramel flavor and irresistible crunch, they won’t last long.
Ingredients
½ C (4 oz) salted butter
⅓ C + 1 t (3 oz) brown sugar
2 T + 1 tsp (1 oz) white sugar
1 tsp vanilla
1 T King syrup (golden)
1 tsp vanilla
¼ tsp salt
1 C (4.5 oz) self-rising flour
1 C + 2 T (4 oz) rolled oats
1 C (6 oz) milk chocolate chips, for topping (optional)
Instructions
Preheat oven to 350*F.
Line a cookie sheet with parchment paper.
Cream butter and sugars together for 2 minutes.
Add vanilla and golden syrup. Scrape bowl and mix.
Add salt, flour, and oats all at once and mix until combined.
Drop onto cookie sheets with #40 (1 ¾ T) cookie dough scoop. Press down with fingers to ¼ inch thick.
Bake at 350*F for 16 minutes till very golden brown.
Let cookies cool.
Melt milk chocolate chips in the microwave.
With a pastry brush, brush the chocolate on the bottom of the cookie and let cool until set.
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.
Almond Topping
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.
Recipe Ingredients
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:
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.
Ingredients
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
Instructions
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.
Notes
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.
The Kids Oatmeal Cookie, made from kids. I mean for kids! Have kids that hate oatmeal? They won’t after introducing them to this cookie!
Convincing Kids to Appreciate Whole Grain Texture
When I made this cookie recently, I said to myself, “Why don’t I make this way more often than I do!” I have many, many recipes I can make, and to say that about this cookie, says something.
It began when I couldn’t get my kids to enjoy my Oatmeal Chocolate Chip Cookie made with old-fashioned rolled oats. At that stage, they didn’t like oatmeal at all, even if it was dressed up like a chocolate chip cookie.
I thought fiber would be good for them either way. It was still a texture issue, so I had to figure out how to hide the oatmeal somewhat and make a softer, chewy cookie so it would be tempting to take another bite. Using quick cooking oats creates a softer cookie that helped my kids learn to like the chewiness of oats in an Oatmeal Cookie.
This was my happy result! It’s a cookie my husband walks by the counter and can’t help but grab another. There is no waiting for chocolate chips to set up like in my favorite Chocolate Chip Cookie, or even having to roll it in sugar like Snickerdoodles and Gingersnaps. This is a fast, pretty cookie to make and package for trips, picnic lunches, beach parties, or bake sales. It freezes superbly and softens even more as it thaws.
Recipe Ingredients
Quick Oats – Don’t try to exchange these with regular oats. Quick oats give the cookie the best, soft texture.
All-Purpose Flour – Using all-purpose flour helps this cookie sneak into oatmeal hating mouths.
Brown Sugar – With a higher proportion of brown sugar in this recipe it gives the cookie its iconic flavor and chew.
Vanilla – helps to complement and round out all the flavors in the cookie.
How to Make this Oatmeal Cookie
Start by creaming the butter, brown sugar, and white sugar. This helps add lightness to this Oatmeal Cookie. Then, add the eggs, water, and vanilla and mix until everything is combined.
Once you’ve added the dry ingredients, mix thoroughly. Make sure to scrape the bottom and sides to get everything mixed evenly.
Bake until the cookie is lightly browned. They only need to cool for a few minutes until they can be packaged for transport — or eaten!
This cookie was originally created to help my kids learn to like oatmeal, but after all these years it’s still one of my favorites as an adult. Enjoy!
Looking for more delicious oatmeal recipes? Try these:
