Chewy Amish Toffee Crunch Cookies with Oats and Pecans

These Amish Toffee Crunch Cookies are soft, chewy, and packed with toffee bits, oats, and pecans. A nostalgic treat that freezes beautifully!

Pictured above is an assortment of Chewy Amish Toffee Crunch Cookies with Oats and Pecans.  Photo & Recipe from Amish-Heritage.org

If you love old-fashioned, homemade cookies with rich flavor and the perfect chewy texture, these Amish Toffee Crunch Cookies are calling your name. They're loaded with melty toffee bits, hearty oats, and chopped pecans, giving every bite a sweet, buttery crunch. Whether you're baking for a crowd or freezing a stash for later, this recipe is one you’ll turn to again and again.

Cream together the butter, shortening, and sugars until smooth and fluffy. One at a time, beat in the eggs, followed by the vanilla extract. In a separate bowl, combine the flour, salt, and baking soda, then mix it into the creamed ingredients. Stir in the oats, toffee bits, and finely chopped pecans until fully incorporated. Scoop the dough onto parchment-lined trays, giving each cookie room to spread. Bake at 350°F for about 10 minutes, until the edges are lightly golden. Cool on the pan briefly, then transfer to a wire rack. These cookies are delightful warm, room temp, or straight from the freezer!

Why You’ll Love Toffee Crunch Cookies

• These cookies are soft, chewy, and buttery with a delightful crunch from toffee and nuts.
  

• The recipe makes a big batch—perfect for sharing, gifting, or freezing for later.
  

• They freeze well and taste just as fresh after thawing.
  

• Oats and pecans give the cookies texture and balance out the sweetness.
  

• It’s a classic Amish-style cookie that feels nostalgic and homemade.
  
  

Ingredients Needed to Make Toffee Crunch Cookies

• 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 oz) package English toffee bits (Heath candy bits)
  
  

How to Make Toffee Crunch Cookies

Step 1: Preheat the oven to 350℉ and line baking trays with parchment paper.
Step 2: Cream the shortening, butter, brown sugar, and white sugar until light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition.
Step 4: Stir in the vanilla extract.
Step 5: In a separate bowl, whisk together the flour, salt, and baking soda. Add to the creamed mixture and mix to combine.
Step 6: Stir in the oats, followed by the chopped pecans and toffee bits.
Step 7: Scoop cookie dough onto prepared trays, spacing them apart.
Step 8: Bake for 10 minutes, or until the edges are lightly browned.
Step 9: Let cookies cool on the tray for a minute before transferring to a wire rack.
Step 10: Enjoy fresh or freeze for later!

Popular Substitutions and Additions

• Swap pecans for walnuts or leave out the nuts entirely.
  

• Use chocolate-covered toffee bits for an extra sweet twist.
  

• Add a sprinkle of sea salt on top before baking for a salty-sweet finish.
  

• Sub part of the quick oats with old-fashioned oats for a different texture.
  
  

Storage & Leftovers

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray before transferring to a freezer-safe bag or container. Thaw at room temperature and enjoy—they hold up beautifully!

Amish Toffee Crunch Cookies FAQ’s

Can I use butter instead of shortening?

You can, but the combination of butter and shortening gives the best texture—chewy with a bit of crisp edge.

Do I have to use quick oats?

Quick oats give a softer texture. Old-fashioned oats can be used, but the cookies will be chewier.

Can I freeze the dough?

Yes! Freeze scooped dough balls on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

How many cookies does this recipe make?

About 45 cookies, depending on the size of your scoops.