Toffee Crunch Cookies are the perfect mix of chewy, crunchy, and sweet! These cookies are packed with buttery oats, rich toffee bits, and a hint of pecan for the ultimate texture and flavor. They're soft in the middle, crisp around the edges, and totally addictive.
This Amish recipe makes a big batch, which is great because they disappear fast! If you have extras, they freeze beautifully - just pull a few out when you need a quick treat. Whether you're baking for a party, stocking the cookie jar, or just craving something sweet, these butterscotch crunch cookies are sure to hit the spot.
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Ingredients
- Shortening & Butter - The original Amish recipe calls for all shortening, which makes the cookies extra tender. I like to use half butter for better flavor while still keeping the soft texture. If you prefer, you can use all butter, but the cookies may spread a bit more. (Shortening versus Butter)
- Brown Sugar & White Sugar - Using both gives the cookies the perfect balance of moisture and crispness. The brown sugar adds chewiness and a caramel-like depth, while the white sugar helps them crisp up around the edges.
- Eggs - These hold everything together and add richness.
- Vanilla Extract - A little extra flavor boost that brings out the toffee notes.
- Flour, Salt & Baking Soda - The structure of the cookie! The salt enhances flavor, and the baking soda helps with the slight rise and chewiness.
- Quick Oats - They give the cookies that hearty, chewy texture. If you only have old-fashioned oats, you can pulse them in a food processor a couple of times to make them smaller.
- Pecans (Optional) - These add a nice crunch and a nutty flavor, but you can leave them out if you prefer nut-free cookies.
- English Toffee Bits (Optional) - The little bits of toffee melt into the cookies for an extra caramel-like crunch. If you don't have them or want a simpler oatmeal cookie, you can skip them, and they'll still be delicious!
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Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- This gives the oven time to reach the right temperature before baking.
- Cream the butter, shortening, and sugars together.
- I like to use my Kitchen-Aid stand mixer with paddle attachment to mix cookies. However, this makes a large batch, so if you have a smaller bowl, it may be hard to mix it in that.
- In a large mixing bowl, beat the butter, shortening, brown sugar, and white sugar until the mixture is well-creamed and fluffy. This helps create soft cookies.
- If using a hand mixer, start on low to avoid sugar flying everywhere, then increase speed.
- Add eggs one at a time, mixing after each.
- If you're new to this, you may want to crack each egg into a separate small bowl first to avoid getting shells in the dough.
- Mixing between each egg helps create a smooth, even batter.
- Stir in the vanilla extract.
- Mix the dry ingredients in a separate bowl.
- In another bowl, whisk together the flour, salt, and baking soda. This helps distribute the baking soda evenly so the cookies rise properly.
- Add the dry ingredients to the wet mixture.
- Mix until just combined - overmixing can make the cookies tough.
- Stir in the oats.
- The dough will get thick at this point, so you may need to switch to a sturdy spoon or spatula.
- Add the chopped pecans and toffee bits.
- Stir them in so they're evenly distributed.
- Scoop the dough onto a parchment-lined baking sheet.
- Use a cookie scoop or a spoon to drop even portions of dough onto the tray, leaving about 2 inches between each cookie (they will spread slightly).
- Bake for about 10 minutes.
- The cookies are done when the edges are lightly golden brown but the centers still look soft. They will firm up as they cool.
- If you like crispier cookies, bake for an extra minute or two. If you want them softer, bake them for less time.
- Let the cookies cool on the tray for 1-2 minutes.
- This helps them set before moving them. If you try to move them too soon, they might break.
- Transfer to a wire rack to cool completely.
- This allows air to circulate so they don't get soggy on the bottom.
Storage & Freezing Tips
Freeze in an air-tight freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying.
Store in an airtight container at room temperature for up to a week.
Why You'll Love These Crunchy Butterscotch Cookies
✔ Perfect Texture - Soft and chewy from the oats, with a slight crunch from the pecans and toffee bits.
✔ Rich, Buttery Flavor - A mix of butter and shortening keeps them soft while adding great taste.
✔ Caramelized Toffee Goodness - The toffee bits melt into little pockets of sweet, buttery crunch.
✔ Easy to Make - No complicated steps, just mix, scoop, and bake!
✔ Great for Any Occasion - Perfect for family gatherings, bake sales, or just a homemade treat.
✔ Freezes Well - Make a big batch and store extras in the freezer for a quick treat anytime.
More Cookie Recipes With Oats
Enjoy The Best Toffee Crunch Cookies!
With their rich buttery flavor and the perfect balance of crunch and chew, these Homemade Toffee Cookies are sure to become a new favorite in your baking rotation. They're easy to make, customizable, and perfect for enjoying fresh or freezing for later.
Whether you're looking for a sweet snack, a gift idea, or a treat to share, these butter crunch cookies are a delicious choice that everyone will love. Give them a try today and discover why this simple recipe is a must-have in every baker's collection!
If you get to try this Amish butterscotch cookie recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Toffee Crunch Cookies (Amish Recipe)
Ingredients
- 1 cup shortening
- 1 cup butter, softened
- 2 cups brown sugar
- 2 cups white sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 6 cups quick oats
- 1 cup pecans, finely chopped
- 1 (8-10 ounce package) English toffee bits (Heath candy bits)
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, beat shortening, butter, and sugars until well creamed.1 cup shortening, 1 cup butter, softened, 2 cups brown sugar, 2 cups white sugar
- Add eggs, 1 at a time, mixing after each addition.4 large eggs
- Add vanilla and mix well.2 teaspoons vanilla extract
- Mix flour, salt, and soda in a separate bowl, then add it to the creamed mixture and mix to combine.3 cups all-purpose flour, 2 teaspoons salt, 2 teaspoons baking soda
- Sir in the oats, then add chopped pecans and toffee candy pieces and mix.1 cup pecans, finely chopped, 1 (8-10 ounce package) English toffee bits (Heath candy bits), 6 cups quick oats
- Scoop cookies onto parchment-lined baking trays, leaving space between each cookie.
- Bake for approx. 10 minutes until outside edges are lightly browned.
- Let cookies rest on the tray for a minute then remove them to a wire rack to cool.
- These cookies freeze well, so I usually freeze anything we won't get eaten within 3 days. Stored in an airtight container, they'll be good for awhile. However, freezing helps to keep them fresh. Just thaw and enjoy!
Anna
The most amazing cookies ever!