Scotch Toffee Cookies

“One of our neighbors at Harvard Forest was Bob and Audrey Pope. After finishing the Forestry program, we went to Houston, Texas, and the Popes went to Maine. Then we both ended up working for the State of Oregon in Salem, and we became next door neighbors again! This was one of Audrey’s recipes that she made during Christmas time.” – Jean Hansen

Another holiday favorite in our house growing up.” – Calla Ferre

“These always feel like a special treat. They satisfy almost like candy.” – April Ferre

Scotch Toffee Cookies

Course: Cookies


  • 1/2 Cup Butter Melted
  • 2 Cups Quick Oatmeal
  • 1/2 Cup Brown Sugar
  • 1 1/2 Teaspoons Vanilla
  • 1/2 Teaspoon Salt
  • 1/4 Cup Dark Corn Syrup or Honey
  • 1 Cup Semi-Sweet Chocolate Chips
  • 1/4 Cup Nuts Finely Chopped


  • Pour melted butter over oatmeal and mix together. Add sugar, salt, corn syrup and vanilla. Blend. Pack firmly into well greased 8×8 pan.
  • Bake at 400 degrees for 12 minutes. Cool 3 to 4 minutes and loosen edges with spatula. Turn pan upside down, pound bottom to loosen. Cut in half and spread layers with topping.
  • Topping: Melt chocolate chips. Spread one layer with chocolate. Lay other half on top. Spread top with chocolate and sprinkle with nuts. Cut while still warm into bars.

1949 Recipe – Audrey Pope