Oatmeal Toffee Lizzies
Oatmeal Toffee Lizzies are delicious cookies with a crunchy texture, rich chocolate and toffee flavors, perfect for satisfying sweet cravings or sharing with friends and family.
Ingredients
Instructions
- Combine sugar and shortening with a spoon.
- Add eggs, milk, and vanilla; mix well.
- Gradually add flour, baking soda, and salt, mixing well.
- Stir in oats, chocolate chips, Heath bar chips, and chopped pecans.
- Mix well.
- Refrigerate the dough for 15 to 30 minutes or until it handles easily.
- Shape dough into 1 1/4-inch balls.
- Place 2 inches apart on a greased baking sheet and flatten with a glass bottom.
- Bake at 350°F until brown around the edges, about 12 minutes for crisp cookies or 10 minutes for soft.
- Remove from oven, cool, and store airtight.
Tips & Substitutions
For a richer flavor, consider using half unsalted butter and half butter flavored Crisco instead of all Crisco. You can substitute the pecans with walnuts or omit them entirely for a nut-free version. If you prefer a chewier cookie, chill the dough for a shorter time, or bake for the shorter time indicated. This recipe is a fantastic addition to your holiday cookie tray, alongside Christmas Holly Cookies.
Serving Suggestions
These Oatmeal Toffee Lizzies are perfect for an afternoon snack or dessert, and they pair beautifully with a glass of milk or a cup of coffee. Consider serving them alongside a slice of Walnut Cinnamon Coffeecake for a delightful treat table. They also make a great addition to lunchboxes for a sweet surprise during the day.
Storage & Reheating
To store leftovers, place the cooled cookies in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag, where they can last for up to three months. To enjoy, simply thaw at room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Toffee Lizzies contains roughly 276 calories, with 4g protein, 16g carbohydrates, and 22g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick oats?
While quick oats are best for this recipe as they blend more easily into the dough, you can substitute regular oats. However, the texture may be chewier and the baking time might need slight adjustments. Just ensure they are finely chopped or processed a bit for even mixing.
What can I use instead of Heath bar chips?
If you can't find Heath bar chips, you can substitute them with toffee bits or chopped chocolate-covered toffee candies. Alternatively, you could use butterscotch chips for a different flavor profile that still complements the chocolate and oats.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, make sure your dough is well-chilled before baking. Additionally, using a baking sheet lined with parchment paper can help. If your kitchen is warm, you might want to refrigerate the shaped dough balls for a bit longer before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).