These Copycat Original ChopShop Oatmeal Cookies are a delicious and wholesome treat that you can easily recreate at home!
I recently tried the Original ChopShop and it is one of my new favorite restaurants. I love the fresh ingredients, juice options, and I really enjoyed their oatmeal cookies too! They had just the right amount of softness, sweetness, and chew all in one wholesome cookie.
If you love the ChopShop restaurant, I’d love to hear what other copycats you’d like to see from there! Let me know in the comments below. I have tons of Copycat Recipes if you need more copycat recipe inspiration.
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❤️ What we know about this recipe
- Per the menu the ChopShop makes their cookies with almond flour, all brown sugar, toffee bits, and they are gluten free as is.
- They are soft and chewy with just the right amount of sweetness.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For these cookies, you will need:
- Unsalted butter: In my baking recipes, I always recommend using unsalted butter. This allows you to control the amount of salt going into the dough since the salt content in salted butter varies brand to brand. Salted butter can also contain more moisture which may impact the cookie dough.
- Light brown sugar
- Egg
- Almond flour: I used Bob Red Mill’s superfine almond flour.
- Baking soda
- Salt
- Vanilla
- Cinnamon
- Toffee: I used Heath pieces.
🍫 Variations
If you can’t find toffee bits, you can swap them for chocolate chips or raisins.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350℉ and line a baking sheet with parchment paper (not wax paper).
Next, in a large mixing bowl cream together the softened butter, vanilla, and light brown sugar (image 1).
Add in the remaining ingredients except for the toffee pieces (image 2). Mix until well combined but do not over mix the dough.
Stir in the toffee pieces with a large spoon or spatula (image 3).
Form dough balls and place six per baking sheet (image 4). Bake for 9 to 12 minutes or until the edges are golden brown.
👩🏻🍳 Tips
- I recommend using parchment paper when baking these.
- If you can’t find toffee pieces you can substitute chocolate chips or raisins.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after making.
More great copycat recipes:
If you tried these Copycat Original ChopShop Oatmeal Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Copycat Original ChopShop Oatmeal Cookies
Equipment
- Stand or hand mixer
- Baking sheet
- Parchment paper (not wax paper) optional
Ingredients
- ½ cup unsalted butter softened to room temperature
- 1 cup light brown sugar
- 1 large egg
- 1 ⅓ cup almond flour (superfine) Bob Red Mill's superfine almond flour
- 2 cups quick oats
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup toffee pieces
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Next, in a large mixing bowl cream together the softened butter, vanilla, and light brown sugar.½ cup unsalted butter, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Add in the remaining ingredients except for the toffee pieces. Mix until well combined but do not over mix the dough.1 large egg, 1 ⅓ cup almond flour (superfine), 2 cups quick oats, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
- Stir in the toffee pieces with a large spoon or spatula.1 cup toffee pieces
- Form dough balls and place six per baking sheet. Bake for 9 to 12 minutes or until the edges are golden brown.
Dawn says
These taste just like the real thing. I can’t stop eating these SO good!