Guess who gave these iced caramel toffee oatmeal cookies as gifts to friends? No, not me. My husband actually. They have a bit of a party in the office and he sort of forgot about it until the last minute. So he had to find something that he can give to his colleagues and we decided on this. He did help me make the cookies and it was worth it because his colleagues loved them!
Our friend over at Shugary Sweets have this to say about the recipe:
“HEAVENLY. My husband and I couldn’t stop grabbing these all week. Not only are the perfect with your morning cup of coffee…but they make a great dessert after dinner too. Not to mention they went into quite a few lunch boxes that week with my kids!”
Heavenly is the perfect term to describe this recipe!
Ingredients
OR THE COOKIES:
- 2 cups Quaker quick cook oatmeal
- 1 cup Kerrygold unsalted butter, melted
- 1 cup Domino granulated sugar
- 1/2 cup Domino light brown sugar, packed
- 2 large Eggland’s eggs
- 1 tsp McCormick cinnamon
- 1 tsp kosher salt
- 1 tsp Clabber Girl baking soda
- 1 Tbsp Clabber Girl baking powder
- 2 cups Gold Medal all-purpose flour
- 3/4 cup Heath Toffee bits
FOR THE ICING:
- 2 cups Domino powdered sugar
- 1/2 cup Hershey’s caramel ice cream topping
Ingredients
- Preheat oven to 350°F.
- In a food processor, add oatmeal and pulse until partly ground. I pulsed mine 6 times for about 1 second each time. Set aside.
- In a large mixing bowl, beat together the butter with sugars. Add eggs and beat until fully blended. Mix in the oatmeal, cinnamon, salt, baking soda, baking powder, and flour. Mix just until combined. Fold in toffee bits.
- Drop by 2 Tbsp scoop onto a parchment paper lined cookie sheet, about 3 inches apart. Bake for 14–16 minutes and cool completely on wire rack.
- For the icing, whisk together the sugar and caramel sauce. Add more or less caramel for desired consistency (each brand has it’s own consistency, so you may need to use more or less). Frost each cookie and allow to set (about 30 minutes). Store in airtight container for up to 5 days for best flavor. ENJOY.
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Quick Tip: Using a food processor or blender, pulses your oatmeal until it’s partly ground. It gives the cookies a better texture.
Thanks again to Shugary Sweets for this amazing recipe.
