Chewy Oatmeal Toffee Cookie Granola


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Chewy Oatmeal Toffee Cookie Granola recipe by Barefeet In The Kitchen

Chewy, buttery sweet oatmeal cookies that taste like toffee; the pictures of these cookies simply do not do them justice. I’ve made them three times now and they are devoured within hours of baking.

I have some of these in the freezer now, waiting for my trip, along with the Lemon Crinkle Cookies and Delicate Chocolate Cookies.

My brother asked me to post the recipe, as soon as he tasted these. These are deceptive treats. Not the prettiest cookies I’ve ever made, but they are in the running for the most addictive.

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They remind me so much of a perfectly chewy and crunchy granola, I couldn’t resist making a batch of crumbles to snack on like granola.

Chewy Oatmeal Toffee Cookie Granola recipe by Barefeet In The Kitchen

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Chewy Oatmeal Toffee Cookie Granola

Recipe adapted from and with thanks to Chinese Grandma
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 About 3 cups


  • ½ cup butter melted
  • 1 cup brown sugar
  • 1 egg
  • cups rolled oats for a gluten free version, make sure your oats are labeled Gluten Free


  • Preheat the oven to 350°F. Melt the butter and whisk the brown sugar into it. Add an egg and whisk until smooth. Stir in the oats until well combined.
  • TO MAKE COOKIES: Drop by tablespoonfuls onto a parchment or silpat lined baking sheet. If you do not choose to line your baking sheets, grease them very well. Slightly flatten the cookie dough to keep the cookies level. Bake for about 10 minutes, until the cookies turn golden brown. Let them cool on the sheets for at least 5 minutes before transferring to a wire rack.
  • TO MAKE COOKIE GRANOLA: Spread half the cookie dough across a large parchment or silpat lined baking sheet. (The baking sheet must be lined, in order to make this recipe.) Grease your hands with a bit of butter and use your fingers to separate chunks of oatmeal into cookie clumps. Bake 10-12 minutes, until golden brown. Remove from oven, let cool for a few minutes. Use a metal spatula to scrape/lift the granola from the lined cookie sheet. Stir the granola in the pan and place back in the oven for about 5 more minutes. Let cool completely before storing in an airtight container. Enjoy!


Calories: 413kcal · Carbohydrates: 59g · Protein: 6g · Fat: 18g · Saturated Fat: 10g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 68mg · Sodium: 144mg · Potassium: 186mg · Fiber: 3g · Sugar: 36g · Vitamin A: 512IU · Calcium: 57mg · Iron: 2mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    This is one of those recipes where I think to myself – I should get up right now and make these!!! I actually have some oats on my counter right now from the meatloves I made last night. Yum!!

  2. Katerina says

    That is true sometimes picture is not enough to show how good a food is. In this case judging from the ingredients and by my experience I know they are delicious!

  3. Reeni says

    I love these not only for their versatility but because of how good they sound! Especially for such a short ingredient list!

  4. Mallory says

    What a crazy easy recipe! And you could really add anything to it, although I am definitely a fan of the oat flavor all by itself.

    • Mary says

      Hi Roxanne, when you stir in the brown sugar first, it gives the butter a chance to cool slightly. I've never had the egg scramble when I do it that way. Happy Baking!

    • Mary says

      It's worth a try with oil, but I've never done it myself. I wouldn't recommend the applesauce substitution on a recipe with this few ingredients.