Do you want a big, delicious bakery-style cookie just chock full of chocolate and toffee? Maybe one like these White Lace Inn Oatmeal Chocolate Toffee Cookies? I betchya do. Even if you didn’t know it before now.
What a name, huh, White Lace Inn Oatmeal Chocolate Toffee Cookies? The recipe comes from the White Lace Inn in Door County, Wisconsin, a wonderful and fun vacation site. Click over and see the inn; it’s absolutely gorgeous and they do events like weddings and so on. I found the recipe in that big bread & breakfast book I keep mentioning on my site. I wish I could remember the name of it or locate it, but I’m down in South Dakota helping out my folks.
About White Lace Inn Oatmeal Chocolate Toffee Cookies:
“White Lace Inn Oatmeal Chocolate Toffee Cookies” besides being a mouthful, is descriptive but what it doesn’t describe is the melty chocolate, the crunchy, buttery toffee and how the chewy cookies practically melt in your mouth. These are one of my top favorite cookies of all time and I’ve been making them for years. They just never fall out of favor.
The recipe makes tons of cookies, too, about 4 dozen, big bakery-style cookies. I kinda forgot to take an exact count using my 1/3 cup scoop because…well, you probably guessed already…they’re so irresistible, I couldn’t help just sampling them before I baked them. Maybe more than one, lol! On second thought, I admit to nothing. Even with a few missing, we had enough to feed an army and my folks went absolutely cray-cray over them, so it really wasn’t too many.
These would be great to make for a party, a weekend with guests, a school bake sale or bring to just about any function. For years, I didn’t think they were an appropriate “Christmas” cookie (because they’re oatmeal and a little humble-looking) but these days almost anything goes. Try them and see how they go over at your cookie exchange. I don’t know about you but I’d rather have a super delish honest cookie than just about any decorated one.
Making White Lace Inn Oatmeal Chocolate Toffee Cookies:
I did make a few changeups to these cookies over the years. I use a smidge less oatmeal and more toffee and more chocolate. I just had to! Out of respect to the White Lace Inn, I wrote the recipe as I make it and put their original ingredients and amounts in the recipe, too.
Be prepared, you’re going to need to use a large bowl to make these cookies if you’re using a handheld mixer and if you’re using a stand mixer, this cookie dough just barely fits in my Kitchen Aid Artisan stand mixer.
When you bake these cookies, make sure to watch them carefully for the first batch until you get your timing just right. These are best when baked only until the edges start to brown. Then let them sit on the cookie sheet for a few minutes to firm up a bit, then slide them off. It’s best to use parchment because you can easily and quickly slide them off after the short wait and get your cookie sheet back in circulation.
If you bake White Lace Inn Oatmeal Chocolate Toffee Cookies right away, they’ll really be at their best. After refrigeration, they can be a little harder to work with and bake up a little thicker and a little less chewy. I wouldn’t turn one down if you know what I mean, but do try to turn these out right after mixing. It would be easy enough to half the recipe if you need to.
Saving Money on White Lace Inn Oatmeal Chocolate Toffee Cookies:
Baking goods are one of the best items to buy before just about any holiday, especially Easter, the Winter Holidays, with a few minor sales around Valentine’s day. Stock up when they’re on sale and use the glut of coupons available at that time. Even if you’re normally not a big coupon shopper, holidays have so many coupons that it’s practically a no-brainer to use them, and you’ll lower your overall bill even more.
Costco and Aldi are both great places to buy baking goods, too. Coconut, by the way, after it is open, is normally stored in my freezer where it will stay fresh for months. I also freeze any nuts I use. Butter goes in the freezer, too, and is another holiday score. Buy it in quantities to last you to the next great holiday sale. Flour and products containing flour are best frozen for three days when they come into the home to avoid “peskies.”Print
White Lace Inn Oatmeal Chocolate Toffee Cookies
- Total Time: 1 hour
- Yield: 4 dozen 1x
- Category: Desserts
- Cuisine: American
- 2 cups butter (four sticks, 1 pound)
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs
- 1 tablespoon vanilla
- 4 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 1/2 cups Quaker Oats Old Fashioned Oatmeal (originally 7 cups)
- 1 1/2 eleven ounce bags milk chocolate chips (just estimate, about 16 to 17 ounces) or use half milk and half semi-sweet. (original recipe called for one 7 ounce Hershey Milk Chocolate Candy Bar, chopped into large pieces)
- 1 8 ounce bag of Heath Toffee Bits, preferably the kind with chocolate (originally 6 Heath Candy Bars, chopped)
- I use no nuts (originally 1 cup nuts)
Preheat oven to 375 degrees F. For easiest removal of cookies, use a parchment lined sheet.
In a very large bowl, cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside.
Mix together flour, baking powder, baking soda. Fold this into butter mixture.
Add to this the oatmeal and mix, then the chocolate chips, Heath bits and nuts (if using nuts) and mix together. This completely fills my stand mixer bowl. I’ll generally work in the oatmeal then stir in the chips and Heath bits by hand.
Make large cookies (I use 1/3 cup scoop and leave plenty of space, about six cookies to a tray) and bake in a preheated 375° oven for 8-10 minutes (note: it is best to under bake a little). Remove from oven when the edges have started to brown, then let the cookies sit on the hot sheet for a few minutes to firm up.
- Dough may be refrigerated, but cookies are really at their best if made right after mixing.
- Dough may be frozen. Scoop and form balls of dough, place on a parchment-lined sheet and freeze. Then remove to a ziploc bag.
- If refrigerated or frozen, you may wish to slightly squish the cookies partway through the baking. It’s up to you. Squishing them will make them less round but also less “cake=like.”
Keywords: Chocolate Chips, Cookies, Desserts, Freezes Well, Heath Bar or Bits, Oatmeal, oatmeal cookies, Toffee, White Lace Inn
I’m taking this recipe over to Fiesta Friday 173, put on this week by the intrepid beachcomber, Angie and her two co-hosts: Lindy @ Love In The Kitchen and Paula @ Her Life Is Love. I’m sensing love in the air, this week. It just takes a second to click over and visit and see all the great link-ups.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 19 mg||6 %|
|Sodium 97 mg||4 %|
|Potassium 45 mg||1 %|
|Total Carbohydrate 29 g||10 %|
|Dietary Fiber 1 g||5 %|
|Sugars 92 g|
|Protein 3 g||5 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|