Coconut Toffee Oatmeal Cookies
Ready In: 28 mins
Yields: 72 cookies
Ingredients
- 1 cup butter, softened
- 2 eggs
- 2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 3 cups quick-cooking oats
- 1 (10 ounce) package toffee pieces
- 1 cup shredded coconut
Directions
- Preheat oven to 375*F.
- Line a few cookie sheets with parchment paper.
- Beat the butter and brown sugar until smooth.
- Add the eggs and vanilla; blend until smooth.
- Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
- Stir in the oats, toffee bits, and coconut by hand.
- Drop dough by rounded teaspoons.
- 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
- Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.
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