★★★★★

Iced Caramel Toffee Oatmeal Cookies

These homemade Iced Caramel Toffee Oatmeal Cookies are a fun spin on classic iced cookies. Made with toffee bits and topped with caramel, they’re totally irresistible!

Remember these Iced Oatmeal Cookies? Today I’m giving them a toffee twist!

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

Why These Cookies are Best

I didn’t know it was possible, but these Iced Caramel Toffee Oatmeal Cookies might be even better than the original!

  • Crunchy on the outside, chewy in the middle.
  • You taste crunchy Heath toffee bits in every bite.
  • Easy caramel icing for a shiny layer of sweetness on top!

If you love the buttery flavors of toffee and caramel like me, these cookies are made for you. Serve them with a glass of cold milk and you have a perfect dessert or after school snack.

As for me, I love them with coffee any time of day.

I think you’ll agree the world’s better than any cookie you buy at the store.

Ingredient Notes

These toffee oatmeal cookies are made with easy to find ingredients. Most are pantry staples I always keep on hand for baking.

  • Oats – Quick cook oats work best. They absorb liquid more quickly making these cookies a little crunchy on the edges.
  • Butter – Using melted butter gives the cookies a chewy center.
  • Sugars – We use both brown sugar and white sugar for perfect flavor.
  • Cinnamon – Adds a spicy sweet aroma that enhances the toffee flavors.
  • Toffee bits – Find these in the baking aisle near the chocolate chips. We use Heath brand in today’s recipe.
  • Caramel sauce – This is whisked with powdered sugar to make the icing on these cookies. You can use any bottled or jarred caramel ice cream topping.
These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

Tips and Tricks

  • 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 Tablespoon 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.

Recipe FAQs

How can I make the caramel icing thinner?

For thinner icing, add more caramel sauce or use less powdered sugar. Different brands of caramel topping will vary in thickness which can affect the consistency of your icing.

What’s the best way to store these iced cookies?

Store these Toffee Oatmeal Cookies in an airtight container at room temperature. They keep for about 5 days.

Can I freeze them?

Absolutely! Although once you taste these you may have a hard time resisting eating them all at once.
If you have more willpower than I do, go ahead and stash them away in the freezer for up to 3 months. Put a sheet of wax paper between layers of cookies to keep them from sticking together.

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!
Yield: 48 cookies

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
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 2 cups all-purpose flour
  • ¾ cup Heath Toffee bits

For the icing:

  • 2 cups powdered sugar
  • ½ 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.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie

Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 104mgCarbohydrates: 20gFiber: 0gSugar: 15gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Iced Caramel Toffee Oatmeal Cookies are addictively delicious! Bake up a batch and watch how quickly they disappear.

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About Aimee

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

Learn more about Aimee.

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Posted on September 19, 2016

Comments & Reviews

  1. I made these yesterday and iced today. I found the icing very tasty but a bit hard to work with. I popped it in the micro for 30 seconds and it worked well. It set up nice and stiff. I found the cookies very tasty, if a bit on the crunchy side. I hope they do soften a bit as I won’t need them for 4-5 days. Will make again.

  2. 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.

  3. 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! 

  4. 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?

  5. I could eat that caramel icing with a spoon! Love all of your tips you included for making these beautiful cookies too!

      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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