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Toffee Oatmeal Chocolate Chunk Cookies

Chewy oatmeal cookies with crispy edges and teensy pockets of toffee to crunch among shards of melty dark chocolate.
Prep Time25 mins
Cook Time7 mins
Total Time35 mins
Course: Dessert
Cuisine: Canadian
Servings: 36 cookies
Author: Jennifer Pallian BSc, RD


  • 3/4 cup unsalted butter softened
  • 3/4 granulated sugar
  • 3/4 packed brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups old-fashioned large flake oats not quick or instant
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup toffee bits
  • 6.5 oz/200 grams good quality dark chocolate coarsely chopped


  • Preheat oven to 375ºF. Beat butter with sugars in stand mixer until very light and fluffy, about 3 minutes.  Beat in eggs, one at a time, then vanilla.
  • In a separate bowl, whisk together oats, flour, baking soda and salt.  With mixer speed on low, gradually add to the butter mixture; beat until incorporated.  Beat in toffee bits and chocolate.
  • Drop by tablespoonfuls 2" apart onto parchment-lined baking sheets.  Bake for 6-8 minutes, until edges are golden and centres are still slightly underdone.  Cool a few minutes on baking sheets before transferring to wire racks to cool completely.