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Buttered Toffee Oatmeal Cookies


  • 12 Jars / 1 wide mouth Quart Mason Jars
  • 12 boxes / 1 Box White or Vanilla Cake Mix
  • 9 cups or 5 - 8 oz bags / 3/4 Cup Toffee Bits
  • 12 cups / 1 Cup Rolled Oats

Wet ingredients for 1 jar

  • ½ Cup butter very softened
  • 2 eggs


  • Using a stand mixer, combine the cake mix, eggs and butter. *
  • Gently mix in the toffee bits.
  • Add the oats and stir slowly to fully incorporate (the dough will be quite thick).
  • Using two small spoons, measure out and shape each cookie into a ball.
  • Place on a parchment lined cookie sheet and bake for 8-9 minutes or until bottom edges are golden brown.
  • Remove and cool cookies on a wire rack.
  • Store in an air-tight container.
  • To Package For A Gift
  • Empty cake mix into a clean, wide-mouth canning jar, lightly packing the mix down.
  • Add the toffee bits in an even layer on top of the cake mix.
  • Next, carefully add the rolled oats.
  • Seal with the lid.