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Toffee-Pecan Oatmeal Cookies

Classic oatmeal cookies get a fun flavor twist when studded with toffee, chocolate mini morsels and pecans. They’re outstanding for snacking or for any get-together. —Gloria Bradley, Naperville, IL
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    6 dozen


  • 2-1/2 cups old-fashioned oats
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup egg substitute or 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup finely chopped pecans, toasted
  • 1/3 cup brickle toffee bits
  • 2 ounces milk chocolate, grated


  • Place oats in a food processor. Cover and process to a fine powder; set aside.
  • In a large bowl, beat butter and sugars until crumbly. Beat in the egg substitute, buttermilk and vanilla.
  • Combine the flour, baking powder, baking soda, salt and ground oats; gradually add to butter mixture and mix well. Stir in the chocolate chips, pecans, toffee bits and grated chocolate.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in airtight containers.
Nutrition Facts
1 cookie: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 62mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

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