Soft and Chewy Coconut Oatmeal Toffee Cookies
Serves 1210 mins prep13 mins cook
These soft and chewy cookies are loaded with texture and flavors. There’s Heath Bar Bits, chocolate chips, and butterscotch chips. While the recipe calls for many different baking chips, but all are optional. No need to buy a bag of chips just for 2 tablespoons. If you have a variety of baking chips on hand use them, but if not, don’t worry about it and use what you do have, or simply use all chocolate chips. Keep a close eye on them while baking because coconut is prone to burning in the last moments of baking.
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What you need
Instructions
-1 Preheat oven to 350F. In a medium-sized mixing bowl, combine the butter and sugars and stir (I did this by hand because this is a small batch of cookies, but use a mixer if you prefer). -1 Crack one egg in a small bowl, beat it, and add half the egg to the butter and sugar mixture. Discard the other half or save for another use. Stir in the egg and beat the mixture until creamy. -1 Add the vanilla, baking soda, coconut, flour, oats, and stir. Add the toffee bits and baking chips and fold to incorporate. Put the bowl in the freezer for 10-15 minutes and allow the dough to chill. -1 Remove the bowl from the freezer and scoop one-inch sized balls on cookie sheets, at least 2 inches apart. -1 Bake cookies for 10 to 13 minutes, or until they are barely browned; watch them closely because coconut burns easily. The cookies will continue to firm up as they cool out of the oven. Allow cookies to cool on baking sheet for about 10 minutes. -1 Cookies will keep airtight at room temp for up to 5 days or up to 4 months in the freezer.View original recipe