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Iced Caramel Toffee Oatmeal Cookies
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Iced Caramel Toffee Oatmeal Cookies

These homestyle Iced Caramel Toffee Oatmeal Cookies are better than anything bought in a store! Bake a batch today and watch them disappear!

Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
Servings: 48 cookies
Calories: 133 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
  3. 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.
  4. 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.
  5. 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

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: 48 cookies

Amount Per Serving

Calories 133

% 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.