These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!
Baking cookies is one of my favorite things to do on a Monday afternoon. And while I don’t get the chance to do this every week, I really do try!
A couple weeks ago I took my favorite Iced Oatmeal Cookies recipe and gave it a fun makeover. It’s already the most perfect cookie recipe, so I wasn’t sure if I should even attempt to mess with a good thing.
I’m so glad I did. I added toffee bits to the cookie dough and then topped the cookie with a caramel icing. HEAVENLY. My husband and I couldn’t stop grabbing these all week. Not only are the perfect with your morning cup of coffee…but they make a great dessert after dinner too. Not to mention they went into quite a few lunch boxes that week with my kids!
A few notes about making these Iced Caramel Toffee Oatmeal Cookies:
Using a food processor or blender, pulse your oatmeal until it’s partly ground (I do this about 6-8 times, for one second each pulse). This isn’t a mandatory step, but I think it gives the cookies a better texture!
I use a 2 Tbsp cookie scoop to portion out my cookies. Keeping them the same size helps them bake more evenly!
Use parchment paper. With these cookies I find it makes a big difference so that the toffee chips don’t stick!
Bake for 14-16 minutes. I tend to go for the 16 minutes (as I like a little crunchy exterior to these cookies). Just remember, after putting the icing on these cookies, they will soften once you store them….
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