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Iced Oatmeal Apple Toffee Cookies

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling


6-1/2 dozen

There’s nothing quite like the classic iced oatmeal cookie, but when you add in toffee bits and apples, things get even better. To top these treats, drizzle each with a sweet cinnamon sugar glaze. Now that’s what I call oatmeal cookie heaven. —Colleen Delawder, Herndon, Virginia
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  • 1 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2-1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 medium apples, finely chopped
  • 1 cup brickle toffee bits
  • ICING:
  • 2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, oats, cinnamon, kosher salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in apples and toffee bits.
  2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely. Combine icing ingredients; drizzle over cooled cookies. Let stand until set.

Nutrition Facts

1 cookie: 89 calories, 4g fat (2g saturated fat), 13mg cholesterol, 67mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

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