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Chocolate oatmeal cookies on parchment paper, clustered together, showcasing a textured surface with visible oats and cocoa.
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No Bake Toffee Oatmeal Cookies

I love how the chocolate and toffee combine for a rich, satisfying bite while the oats add just the right amount of chewiness.
Course Dessert
Cuisine American
Keyword cookies, no bake, Oatmeal, toffee, toffee oatmeal cookies
Prep Time 5 minutes
Cook Time 1 minute
Servings 18 servings
Calories 178kcal
Author Paula

Ingredients

Instructions

  • Heat candy melts in a microwave-safe bowl at 30-second intervals, stirring between intervals until melted and smooth.
  • Add the oatmeal and toffee to the melted chocolate and stir until everything is coated in chocolate.
  • Using two spoons or a spring-release scoop, scoop cookies out and place them on waxed or parchment paper. You can flatten or leave dome-shaped. Allow the chocolate to dry and harden before serving. Store in an airtight container. They'll stay fresh for 7 to 10 days in an airtight container. You can freeze up to 2 months.

Nutrition

Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 29mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.5mg
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