Oatmeal Chocolate Crunch Cookies

Oatmeal Chocolate Crunch Cookies 2Oatmeal Chocolate Crunch Cookies

These cookies are a snap to make and they always seem to disappear first on a cookie tray.  This version is crisp, crunchy and keeps very well.  Nutmeg isn’t always used in oatmeal cookies, but it adds an extra flavor.


1 1/2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Pound Room Temperature Butter

1/2 Cup Sugar

1 Cup Light Brown Sugar

1 Large Room Temperature Egg

1 Tablespoon Milk

2 Teaspoons Vanilla Extract

1 1/2 Cups Old-Fashioned Oats

2 Cups Semi-Sweet Chocolate Chips

2 Cups Toffee Bits

In a large size bowl mix together the flour, kosher salt, baking soda, cinnamon and nutmeg.  Set aside.  In a separate large size bowl beat the butter and sugars with a mixer until creamy and light.  Add the egg, milk and vanilla.  Beat until mixed thoroughly.  Slowly mix in the flour mixture.  Stir in the oats, chocolate chips and toffee bits.  Place into the refrigerator for at least 2 hours.  Remove from the fridge when ready to bake.  Preheat your oven to 350º F.  Drop by the tablespoons onto a parchment paper lined baking sheet about 2 inches apart.  Bake for 10 to 12 minutes or until golden brown at the edges.  Remove from the oven and let the cookies sit for a minute and then transfer to a rack to cool.  Makes about 3 dozen cookies.

***You can find toffee bits in the baking section of your local grocery store.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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