Oatmeal, coconut, and toffee. The crisp yet chewy cookies are bound to satisfy big and little kids alike. If you love oatmeal cookies then you’ve got to try this delicious spin on the classic.
Throwing a party can leave you scrambling at the last minute to get everything together. That’s especially the case around the holidays when there’s so much to do and so little time!
It feels like the same thing every year. You search high and low for baking ideas and inspiration for the annual Christmas cookie exchange, this is the perfect cookie recipe!
These cookies are chewy and sweet oatmeal cookies with little chewy bits of toffee in every delicious bite.
Ingredients:
How To Make Oatmeal Toffee Cookies
Beat butter, brown sugar, eggs, and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended
Stir in oats, toffee bits, and coconut.
Use a cookie scoop and place balls on a prepared cookie sheet 2 inches apart
Bake 8 to 10 minutes or until edges are lightly browned.
Cool 1 minute; remove to wire rack. Makes about 48 cookies
These cookies are chewy and sweet oatmeal cookies with little chewy bits of toffee in every delicious bite.
Ingredients:
- 2 sticks (1 cup) unsalted butter, softened
- 2 eggs, room temperature
- 2 cups light brown sugar, packed
- 1 tbsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups quick oats
- 2 bags (8oz. ea) toffee bits
- 1 cup sweetened coconut flakes
Instructions:
- Preheat oven to 375 degrees F.
- Line cookie sheet with parchment paper, or lightly grease.
- Beat butter, brown sugar, eggs, and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended
- Stir in oats, toffee bits, and coconut.
- Use a cookie scoop and place balls on a prepared cookie sheet 2 inches apart
- Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. Makes about 48 cookies
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