Iced Caramel Toffee Oatmeal Cookies
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Unrated
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
48 cookies
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Calories
133 kcal
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Course
Baked Goods
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Cuisine
American
Iced Caramel Toffee Oatmeal Cookies
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These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!
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Ingredients
For the cookies:
- 2 cups oatmeal quick cook
- 1 cup butter melted, unsalted
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 egg large
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
- 2 cups all-purpose flour
- ¾ cup Toffee bits Heath brand
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.
Nutrition Information
Show Details
Serving
1cookie
Calories
133kcal
(7%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
22mg
(7%)
Sodium
104mg
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 133kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 22mg | 7% |
| Sodium | 104mg | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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