Oatmeal cookies, with tasty coconut and toffee pieces! These are my new favorite cookie! So much flavor!
Oatmeal Coconut Toffee Cookies, are drool-worthy!
Let me tell you… These cookies just won my heart! Oatmeal chocolate chip cookies, are one of my all-time favorite cookies. But… these are so darn good! Seriously, a new favorite cookie!
Ready to bake immediatly, or can be chilled in refrigerator. Made with 1 stick of butter and way less sugar, than normal recipes call for. Even our 5 year old son, commented on how “awesome” these cookies were. Major flavor boost, with only a 1/2 cup of coconut. I toasted the coconut and it’s up to you, if you feel like doing that. And 3/4 cup of chocolate toffee bits.
We couldn’t get enough, of these cookies!
Simple cookies, with simple ingredients.
These oatmeal coconut toffee cookies, are made with basic and simple ingredients. Making a fresh batch of homemade cookies, is very rewarding. Especially, a simple recipe. That can be easily made, from simple ingredients. Nothing complicated here. Bake a batch today, and enjoy with your family!
The bake time for soft cookies, is 11 minutes, at 350 F degrees. For a slightly, crunchier cookie, bake 2- 3 minutes longer.
Oatmeal Coconut Toffee Cookies – Makes 2 dozen
- 1 stick of butter
- 1/3 cup brown sugar
- 2 Tabplespoons sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup flaked coconut ( I toasted mine)
- 3/4 cup chocolate toffee bits
- 3/4 cup all-purpose flour
- 3 cups quick oats
Step One: Preheat oven to 350 F degrees. Place a on non-stick baking mat on a baking sheet, set aside. Cream together, the butter and both sugar. Add in the, eggs and vanilla. Mix well, until eggs are fully incorporated. Add in the remaining ingredients: the baking soda, pinch of salt, coconut, toffee bits, flour and oats. Mix until, everything has been combined.
Step Two: Scoop out 2 Tablespoons of dough(1/8 cup) and form into balls. Place on prepared baking sheet, 1 inch apart and bake in the preheated oven, for 11 minutes. Immediatly, after they have been removed from the oven, press down with a flat bottomed spatula. This will flatten them. Allow to cool on baking sheet for 10 minutes, and place on wired cooling racks. Can be stored in airtight container, on counter. Enjoy!
Note: These cookies, will not flatten. You can press them down before baking, or after they come out of the oven. ( I pressed mine down. Immediately, after they baked.)
Note: For crunchy cookies: bake for 2-3 minutes longer, than recommended time.
Note: For toasted coconut: Preheat oven to 275 F degrees. Place the coconut on a nonstick baking sheet. Bake for 10 minutes, or until coconut is lightly toasted. (Keep a close watch on the coconut, it can burn very quickly.)
Get in the kitchen and bake up some memories!
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