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! My butterscotch toffee cookies have been a huge hit with family and friends too! Or give my iced gingerbread oatmeal cookies a try next.
Chewy Toffee Cookies
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.
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.
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
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.
Store these Toffee Oatmeal Cookies in an airtight container at room temperature. They keep for about 5 days.
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.
More Easy Cookie Recipes
- Linzer Cookies
- Lofthouse Cookies
- Pumpkin Bars
- Oatmeal Chocolate Chip Cookies
- Snowball Cookies
- Cake Mix Cookies
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Iced Caramel Toffee Oatmeal Cookies
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.
Notes
- 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.
Video
Nutrition
Iced Caramel Toffee Oatmeal Cookies are addictively delicious! Bake up a batch and watch how quickly they disappear.
I love the cookies but I couldn’t get the frosting to set so it was a little messy trying to store them. They were delicious though and so very easy to put together a great
Cookie. Thank you for this recipe. Be blessed.
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.
Is that 1 teaspoon or 1 tablespoon of baking powder? 1 tablespoon seems like a too much.
It is tablespoon.
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.
I imagine different brands of caramel have different results.
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!
So glad you are enjoying the recipes!
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?
oooh this is BRILLIANT. Toffee and caramel are a natural match and I totally have to try this!
I’ll take a dozen of these please!
These look incredible! Sharing on my FB page!
Thank you for sharing 🙂
Heavenly, for sure! Love the toffee bits, and that frosting! YUM!
I could eat that caramel icing with a spoon! Love all of your tips you included for making these beautiful cookies too!
That icing, man, it’s good 🙂
Don’t have a food processor how can you do the oatmeal
It’s been so long since I’ve had a cookie like this! Love the addition of toffee bits!
I love oatmeal cookies, and with toffee bits I’m sure thee would become a fast favorite
Oh my word, I love toffee and oatmeal cookies. Pinned these! Can’t wait to try!
Thanks for pinning 🙂
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
These look so yummy! I definitely need to try them!
Toffee and oatmeal is the best combo. These are definitely crack cookies. Can’t wait to try that icing!
Haha, I definitely think these are addicting 🙂