Toffee and Walnut Oatmeal Cookies, another convenient freezer dough to enjoy.

Toffee and Walnut Oatmeal Cookies, fresh from the oven! Is this even possible on those busy days we all seem to have? Yes with homemade cookie dough in the freezer. Just mix, portion out, wrap and freeze. The easy way, homemade way to have cookies on demand! 

Oatmeal cookie dough in the freezer is like a good friend, there when you need them!

Yes, another delicious oatmeal cookie that can be baked all at once or divided for freezer storage and enjoyed later. Toffee and Walnut Oatmeal Cookies have a very simple ingredients list, making them an easy choice for planning ahead. There is something deliciously charming about the simple flavors of brown sugar and walnuts combined in a crunchy cookie. 

Don't get caught without dessert, ever again!

Freezer cookie dough is a good choice for anyone wanting freshly baked cookies to offer family and friends, as well as small families who cannot possibly eat four dozen cookies! Toffee and Walnut Cookies like my master recipe for Oatmeal Cookie Dough for the freezer makes enough dough for four dozen cookies. You have the option to bake all at once, or portion the dough out into four packages of dough. 

Pull the dough out when you sit down to dinner, then bake while doing the clean up after dinner! 

Making cookies the perfect on-demand dessert! Simply pull a package of dough from the freezer when you start making dinner. By the time you sit down to dinner, the dough will be soft enough to cut into 12 pieces. Preheat the oven and while the dishes are being dealt with, bake up a pan of Toffee and Walnut Oatmeal Cookies for dessert, your family will thank you for them!

Some additional thoughts on this recipe:

For many toffee also means chocolate! Feel free to substitute chocolate chips for all or part of the walnuts.

Or for those who love a really good idea, bake with the walnuts and drizzle melted chocolate over the top...

Ingredients needed for this recipe:

• butter
• sugar
• salt
• vanilla
• egg
• whole wheat flour
• oats
• walnuts

You will also need the following:

• electric mixer
• measuring cups
• measuring spoons
• large mixing bowl, if using a hand mixer
• medium mixing bowl
• silicone spatula
• small square plastic storage box
• wax paper
• freezer bag or storage container

Now we are ready to begin!

 

Toffee and Walnut Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 dozen

UPDATED: 1.19.2024

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
1 1/2 c brown sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, place in a large mixing bowl, add brown sugar and salt. 

Beat until creamy. Add the vanilla and egg, beat until fluffy, beat in the water.

In a medium-sized mixing bowl, combine and whisk together:

1 1/2 whole wheat flour - we use sprouted whole wheat flour 

1 t soda

3 c Oats

1 - 2 cups walnuts, chopped

Slowly mix the flour mixture into the butter-sugar mixture.

When combined, add the oats. Mixing gently until oats are mixed in evenly. 

Add walnuts, blend slowly to mix in, but not break or mash the walnut pieces. 

Example of the small plastic container, used for molding the cookie dough before storage in the freezer. Shared from Oatmeal Cookie Dough, the master recipe. 

Divide into 4 parts, wrap, label, and freeze for future cookie baking. You will find my original post and tutorial here.

TO BAKE, remove a portion of the cookie dough to soften and defrost. 

Cut into 12 equal pieces (if pieces are square in shape, gently pinch the corners in, for a more traditional cookie shape!) 

Bake in at 350-degrees for 12-14 minutes or until done in your oven. 

Let cool a moment, then carefully remove to cool on a wire rack or cotton toweling. Cool completely. 

Storage options for Toffee and Walnut Oatmeal Cookies. The baked cookies will keep for several days, tightly wrapped at room temperature. The frozen dough will keep for up to six months. Let thaw before baking. 

UPDATE:  For your convenience, a "copy and paste" version of Toffee and Walnut Oatmeal Cookies has been included below. 

You may also enjoy:

Gingerbread Ginger Snap Cookie Mix.

#WholeWheatThat’sGoodToEat! 

#wholefoodingredients

#scratchmadefoodforyourfamily

Recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at Thursday Favorite Things Blog hop. 

Scratch Made Food! & DIY Homemade Household featured at Unlimited Monthly Link Party Blog hop.

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Printable "copy and paste" version:

Toffee and Walnut Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 dozen

UPDATED: 01.19.2024

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
1 1/2 c brown sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, place in a large mixing bowl, add brown sugar and salt. Beat until creamy. Add the vanilla and egg, beat until fluffy, beat in the water.

In a medium-sized mixing bowl, combine and whisk together:

1 1/2 whole wheat flour - we use sprouted whole wheat flour 

1 t soda

3 c Oats

1 - 2 cups walnuts, chopped

Slowly mix the flour mixture into the butter-sugar mixture.

When combined, add the oats. Mixing gently until oats are mixed in evenly. Add walnuts, blend slowly to mix in, but not break or mash the walnut pieces.

Divide into 4 parts, wrap, label, and freeze for future cookie baking. You will find my original post and tutorial here. 

TO BAKE, remove a portion of the cookie dough to soften and defrost. 

Cut into 12 equal pieces (if pieces are square in shape, gently pinch the corners in, for a more traditional cookie shape!) 

Bake in at 350-degrees for 12-14 minutes or until done in your oven.

Let cool a moment, then carefully remove to cool on a wire rack or cotton toweling. Cool completely.

Storage options for Toffee and Walnut Oatmeal Cookies. The baked cookies will keep for several days, tightly wrapped at room temperature. The frozen dough will keep for up to six months. Let thaw before baking. 

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