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
- Preheat oven to 350°F.
- In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
- 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.
- 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.
- 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:
48Serving Size:
1 cookieAmount 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.