Toffee Oatmeal Cookie Dough (For The Freezer)


Keeping toffee oatmeal cookie dough in the freezer enables you to have crunchy outside~chewy inside delicious cookies at the drop of a hat. Just pull from the freezer, bake and eat!

toffee oatmeal cookie dough This “freezer cookie dough” really is one of the savviest tricks any cook can have. Cookie dough. In the freezer. Ready to bake. Any time. Genius!

Adapted from a Taste of Home recipe, this dough bakes up into yummy cookies filled with oatmeal, toffee chips, and chocolate chips. For variety, butterscotch or peanut butter chips can be substituted for part or all of the chocolate chips for those who don’t prefer chocolate. Toffee chips can also be used exclusively for more toffee flavor than chocolate flavor.

The freezing of the cookie dough is not only great for convenience’ sake but is also necessary to get a soft, chewy, lofty cookie that won’t spread too thin and end up “crispy,” which is not how most folks prefer their cookies. With cookies, consistency is key, and the freezer is a cook’s best friend in many cookie recipes~especially this one.

Cook’s note: These cookies should be removed from the oven when they still look slightly “undone” for the soft inside. They will firm up after cooling.

I recently shared this oatmeal chocolate chip cookie dough for the freezer, which uses coconut oil instead of butter. The cookies are wonderful also and a great recipe to have for those who love using coconut oil.

toffee oatmeal cookie dough

I recommend using a stand mixer to make this dough, as it is extremely thick. I broke a blade on my KitchenAid hand mixer the last time I made these, so I’ll use a stand mixer from now on!

A cookie scoop is a must for rounded, uniform size scoops. I use an OXO Good Grips Medium Cookie Scoop and portion out generous mounds of dough. These bigger, rounder portions, once frozen, will spread out slightly and keep a soft inside with a chewy outside.

Let me hear from you if you make these. Thanks for stopping by. Be blessed, and stay savvy!

Toffee Oatmeal Cookie Dough (for the freezer)

Toffee Oatmeal Cookie Dough (for the freezer)

Yield: 36
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This wonderful frozen cookie dough enables you to enjoy rich toffee oatmeal cookies any time a sweet tooth strikes!


  • 3/4 cup butter, softened (no margarine)
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cup plain flour
  • 2 1/4 cup old fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 package Heath toffee bits
  • 1-1/2 cup chocolate chips (I use a combo of Nestle's miniature and Ghirardhelli semisweet)


  1. Cream butter and both sugars.
  2. Add eggs one at a time, beating well after each.
  3. Add vanilla, stirring until combined.
  4. Place dry ingredients in bowl, tossing until well combined.
  5. Gradually add dry ingredients to creamed mixture (a stand mixer works best for this).
  6. Stir in toffee bits and chocolate chips, mixing through.
  7. With ice cream or cookie scoop, measure out balls of dough onto paper lined cookie sheet.
  8. Place cookie sheet in freezer for at least an hour or until dough balls are frozen through.
  9. Place dough balls into gallon freezer bag.
  10. Label bag with date frozen and cooking time and temp (375 degrees for 10 minutes).
  11. When ready to cook, place desired number of dough balls on baking sheet.
  12. Bake at 375 degrees for 10 minutes or until just beginning to brown on edges.
  13. Remove from oven; allow to cool for at least 30 minutes so that cookies will firm up.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 5913Total Fat 203gSaturated Fat 115gCholesterol 254mgSodium 3692mgCarbohydrates 996gSugar 562gProtein 68g

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