Grandma’s Oatmeal Chocolate Raisin Toffee Cookies always remind me of my grandmother. All oatmeal cookies do. I also can’t make them without both chocolate chips and raisins. She always did. So to me that’s what you do. It just tastes right to me! This version includes Heath or Skor toffee bits too and they are so delicious. I have even thrown nuts in as well. No matter what you add, or plain, these cookies always put a smile on everyone’s face!
You really have to try them. If you are a reader of the blog you already know how I feel about desserts. No meal is complete without something sweet! That’s why I adore Grandma’s Oatmeal Chocolate Raisin Toffee Cookies!
I am always up for trying new additions and flavors. This combination is my absolute favorite. I kept grandma’s chocolate chips and raisins, and I added Skor or Heath toffee bits or walnuts or pecans! Any combination will do! My oh my! These cookies are almost too good! Just kidding! There is no such thing!
When I make these cookies I almost always make a double batch. They freeze beautifully!
This is the type of cookie you pair with an ice cold glass of milk! Take a peek at our video below!
Grandma’s Oatmeal Chocolate Raisin Toffee Cookies
- 3/4 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1/2 cup butter, unsalted, room temperature or 1 stick
- 2/3 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp cinnamon, ground
- 1/2 tsp salt
Options, pick any 2 or 3
- 1/2 cup raisins
- 1/2 cup chocolate chips
- 1/2 cup skor or heath toffee bits
- 1/2 cup walnuts or pecans, chopped
- butter or cooking spray
Using your handheld or stand mixer cream the butter, sugars, egg, and vanilla together, on medium speed, until smooth. Scrape down the sides and bottom of the bowl as needed.
Slowly add the flour, oats, baking soda, cinnamon, and salt together and mix on low until blended.
Add any combination of raisins, chocolate chips, toffee bits and nuts. Stir with a spoon or on low speed.
Dough will be thick. Chill dough for at least 60 minutes in the refrigerator to help avoid spreading.
Preheat your oven to 350 degrees. Prepare your rimmed baking sheets with cooking spray. Set aside.
Form discs of dough about 2 inches wide and 3/4-1 inch high.
Bake for 20-25 minutes until very lightly browned on the edges. The centers will look uncooked and shiny.
Remove from the oven and let cool on your baking sheet for at least 5 minutes before transferring to a wire rack. Enjoy!