★★★★★

Iced Caramel Toffee Oatmeal Cookies

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

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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!

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

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….

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

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Yield: 4 dozen

Iced Caramel Toffee Oatmeal Cookies

Prep Time 15 minutes
Cook Time 16 minutes

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

Ingredients

For the cookies:

  • 2 cups quick cook oatmeal
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 2 cups all-purpose flour
  • 3/4 cup Heath Toffee bits

For the icing:

  • 2 cups powdered sugar
  • 1/2 cup caramel ice cream topping

Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
  3. In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
  4. Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14--16 minutes and cool completely on wire rack.
  5. For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it's own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.

Did you make this recipe?

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These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

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Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 19, 2016

Comments & Reviews

  1. I am making them right now and have had a devil of a time with the icing. I used much more than 1/2 cupe of the caramel and finally had to add some water to get it to a liquid consistency.

  2. I made these without the toffee bits since we have a peanut and tree nut allergy concern in our family. They made 3 dozen. I ended up adding more caramel ice cream topping to the 2 cups of powdered sugar for a spreadable consistency. Delicious!!  Thank you for your delicious recipes! Made your banana bread recipe yesterday! 

  3. Made these cookies tonight love the cookies had a very hard time with the icing any recommendation on which ice cream topping works best and Does the Carmel icing dry so you can really stack them mine is very gooey?

      1. Can you let us know exactly what brand of ice cream topping you use? There are several kinds out there. Smuckers has 2 different kinds of caramel toppings – so if you can please list it exactly as it reads on the jar. Thank you

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