This toffee chai oatmeal cookie recipe is based off of my favorite oatmeal cookie recipe that I have been making for years. It is tender, chewy and quite addictive, but sometimes I don’t feel like chocolate.
I’m sorry if that offended you… but, there are two types of people in this world – the people who may occasionally enjoy chocolate, but also enjoy other flavors and the people who won’t even entertain the thought of a dessert that isn’t packed with chocolate. I live happily in the first group, while my husband is a proud member of group two.
These cookies have all the chewy perfection of my oatmeal chip cookies, but instead of chocolate, they are laced with warm chai spices and crunchy toffee bits. They should not even be compared to your average oatmeal cookies, they are on a whole other level… super flavorful with the best texture. If you are looking for a fabulous cookie recipe, this is it.
Let’s get started…
Begin by combining 12 tablespoons of room temperature butter with 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs and 2 teaspoons of vanilla extract in a large bowl and whisk until everything is completely combined.
Note: Some cookie recipes are pretty dependent on butter being room temperature, but this one is a little flexible. So, if you want to make them now, but haven’t set butter out, do not fear! You can place the 12 tablespoons of butter in a microwave safe bowl and soften it slightly for 15-20 seconds. You definitely do not want to melt the butter, but as soon as it begins to feel softened to the touch, you are good to proceed with this recipe. Yet another reason I love these cookies!
Now, add 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of cloves, 1/4 teaspoon of cardamom and 1/2 teaspoon of salt and mix until just combined. We still have to mix in the oats and toffee, so as long as most of the flour is incorporated, you’re good to move on.
Fold in 3 1/4 cups of old fashioned oats and a heaping cup of toffee bits.
Only mix until the oats and toffee are evenly distributed and then begin dropping mounded tablespoons of cookie dough onto a non-stick or parchment lined baking sheet leaving about 2 inches between each portion.
Bake the cookies in a 350 degree oven for about 12 minutes. Watch the edges of the cookies and when they begin to get just a little bit brown, the cookies are done. Remove them from the oven and allow them to cool for 10 minutes on the baking sheet before transferring them onto a cooling rack to cool completely.
The cookies will be pretty soft when you first pull them out of the oven, so they need some time to set up a bit on the baking sheet. Once of my best tips for getting a great chewy texture in these cookies is to pull them out when they are about 90% baked and let them finish baking while they rest on the hot baking sheet.
Once they are firm enough to transfer off of the baking sheet, transfer them onto a cooling rack and let them continue firming up.
The warm spices in these cookies are my favorite thing about them. The combination of cinnamon, nutmeg, ginger, cloves and cardamom aka classic chai spices adds the perfect warmth to them and the addition of the toffee bits brings a pop of sweetness and texture that rounds them out beautifully.
If you are looking for some truly fabulous cookies then you should definitely give these toffee chai oatmeal cookies a try.
You are going to love them…
Toffee Chai Oatmeal Cookies
Ingredients
- 12 tablespoons of butter, room temperature
- 3/4 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of cloves
- 1/4 teaspoon of cardamom
- 1/2 teaspoon of salt
- a pinch of black pepper
- 3 1/4 cups of old fashioned oats
- 1 cup of toffee bits
Instructions
- Preheat oven to 350 degrees
- In a large bowl, mix together 12 tablespoons of room temperature butter (1 full stick plus 6 tablespoons) with 3/4 cup of brown sugar and 1/2 cup of sugar until light and fluffy. You can do this by hand with a whisk or with a stand mixer using a paddle attachment
- Add 2 eggs and 2 teaspoons of vanilla extract and mix until the batter is smooth
- In a medium bowl, combine 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, 1/2 teaspoon of cloves 1/4 teaspoon of cardamom, 1/2 teaspoon of salt and a pinch of black pepper
- Add the combined dry ingredients into the wet batter and mix until fully incorporated
- Add 3 1/4 cups of old fashioned oats and a heaping cup of toffee bits and mix until evenly distributed
- Place 1 tablespoon rounds of cookie dough onto non-stick or parchment lined baking sheets
- Bake at 350 degrees for about 12 minutes
- As soon as you see the edges begin to brown, remove them from the oven and allow them to cool on the baking sheet for 10 minutes
- Transfer the cookies onto a cooling rack to cool fully
