Toffee Almond Oatmeal Cookies

Plenty of oats, brown sugar, and cinnamon, along with toffee bits and toasted almonds, make these Toffee-Almond Oatmeal Cookies a favorite! - Bake or Break

I confess that I don’t often bake with whole wheat flour. I think that’s due more to habit than taste. But, it can be a great substitute for traditional flour in many recipes, like this one.

I am fairly confident that if you tasted one of these without knowing the list of ingredients, you’d never guess that they are made with whole wheat flour. In fact, of all the cookies in my recent baking memory, these are probably in the top 10.

Plenty of oats, brown sugar, and cinnamon, along with toffee bits and toasted almonds, make these Toffee-Almond Oatmeal Cookies a favorite! - Bake or Break

These cookies are everything I love about oatmeal cookies – lots of oats, brown sugar, and cinnamon. For some added interest and crunch, I tossed in some toffee chips and toasted almonds. Pretty tasty, if I do say so myself!

Toffee Almond Oatmeal Cookies

Yield: about 30 cookies

Prep Time: 20 minutes

Cook Time: 15 minutes per pan

Plenty of oats, brown sugar, and cinnamon, along with toffee bits and toasted almonds, make these Toffee Almond Oatmeal Cookies a winner!

Ingredients:

  • 1 & 1/4 cups whole wheat flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 & 1/2 cups old-fashioned rolled oats
  • 3/4 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup toffee bits
  • 3/4 cup chopped almonds, toasted

Directions:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, salt, and cinnamon. Stir in the oats. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the egg and vanilla, and mix well. Gradually add the flour mixture, beating just until combined. Stir in the toffee bits and almonds.
  4. Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 12-15 minutes or until lightly browned. Cool on baking sheets for a few minutes. Then, remove the cookies to wire racks to cool completely.