Oatmeal Toffee Cookies with Toasted Coconut

I decided to go through my baking pantry for this week’s school lunch treat. I found some quick oats, two Heath bars, and a bit of coconut, so I threw them together and made some oatmeal toffee cookies with toasted coconut.  My kids were thrilled with these warm cookies when they got home from school.

Oatmeal Toffee Cookies with Toasted Coconut

Ingredients:

• ½ cup of butter, softened
• 1 cup of brown sugar
• 1 egg
• 1 tsp vanilla
• 1½ cups quick-cooking oats
• ¾ + 2 tbsp flour
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 2 Heath bars crushed into bits
• ½ cup sweetened coconut shredded (divided)

How to Make Oatmeal Toffee Cookies with Toasted Coconut:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat.

Beat the butter and brown sugar together with a hand mixer until smooth and creamy. Add the egg and vanilla, then beat until well combined.

Combine the oats, flour, cinnamon, baking soda, and salt together in a bowl.

Gradually add the oat mixture to the butter mixture until just combined. Add the crushed Heath bars and half of the coconut. Mix until well combined.

Drop small rounded balls of cookie dough on the prepared baking sheet, about 2 inches apart.

Flatten the cookies a little bit, then sprinkle some of the remaining coconut evenly on top of each cookie.

Bake for 9-10 minutes, or until slightly brown around the edges.

Remove from the oven and allow them to cool on the baking sheet for 3 minutes. Transfer to a wire cooling rack to cool completely. Enjoy!