Oatmeal toffee cookies

So this is my latest oatmeal cookie attempt. After two months on pediatric wards, I had brought  enough desserts to work that I was thinking about prophylatically placing a floor of nurses and residents on Metformin. So I went for something with less sugar and more fiber (but still enough of a chocolate reward).


These were an invention necessitated by an empty pantry. Having recently moved, I had not purchased chocolate chips, so instead used pieces of Heath bar. These are prebroken into pieces for your convience! I was also almost out of sugar, so artificial sweetner was a pinch hitter (with a little real sugar for texture). There is a LOT of oatmeal in these cookies, so they are very filling. If you like nuts, throw in 1 cups of walnuts or pecans. Enjoy!


  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup Splenda
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/4 cups flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons coarse sea salt
  • 3 cups quick-cooking oats
  • 1 cup toffee candy bar pieces


  1. Preheat oven to 325 degrees Farenheit.
  2. Cream together butter, sugars, Splenda in a large bowl until smooth.
  3. Beat in eggs and vanilla.
  4. Combine flour, baking soda, salt. Stir into creamed mixture.
  5. Mix in quick oats and candy pieces.
  6. I used a 1/2″ scoop to create uniform small cookies. Heaping spoonfuls would also work. Drop these onto ungreased, nonstick cookie sheets.
  7. Bake 10-12 mins or just until edges start to brown.
  8. Allow to cool and store in airtight containers for up to a week. The flavors actually intestify the longer they are stored. (If cookie get hard, place a piece of bread into the container to lend the cookies some moisture).

One thought on “Oatmeal toffee cookies

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