Copycat Original ChopShop Oatmeal Cookies

A close up photo of a copycat ChopShop Oatmeal Cookie on a white background.

5 from 5 votes

Copycat Original ChopShop Oatmeal Cookies

These Copycat Original ChopShop Oatmeal Cookies are a delicious and wholesome treat that you can easily recreate at home!

Prep Time10

Cook Time9

Total Time19

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 300kcal

Author: Audrey Wood

Cost: $10

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.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

I made 15 cookies using this recipe. I recommend using parchment paper, if possible. If you make smaller/larger cookies you will need to adjust the baking time.

Nutrition