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 decided to throw them together and make some cookies. I’ve had a big sweet tooth lately so why did I have to make cookies with all of my favorite ingredients? Now they are sitting on the counter taunting me. To make matters worse, my kids had one after school and said they are”SO AMAZING” and “totally blog-worthy”. I may just have to have one for dessert tonight.
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 until smooth and creamy. Add the egg and vanilla then beat until well combined.
Pour the oats, flour, cinnamon, baking soda, and salt together in a bowl; mix well.
Gradually add the oat mixture to the butter mixture until combined. Add the crushed heath bars and half of the coconut. Mix until well combined.
Drop small rounded balls of cooking 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.
Place into the oven and 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!
Ingredients
- ½ cup of butter softened
- 1 cup of brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ 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)
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat.
- Beat the butter and brown sugar together until smooth and creamy.
- Add the egg and vanilla then beat until well combined.
- Pour the oats, flour, cinnamon, baking soda, and salt together in a bowl; mix well.
- Gradually add the oat mixture to the butter mixture until combined.
- Add the crushed heath bars and half of the coconut. Mix until well combined.
- Drop small rounded balls of cooking 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.
- Place into the oven and 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!
So many great ingredients in just one cookie…wish I could reach in and grab one for my morning tea :-))
GREAT combo! i would go to town on these! i love that your kids recognize them as blogworthy. 🙂
Love clean out the pantry recipes. These cookies look especially good.
I feel like the best cookies are made from pantry odds and ends. Toffee and coconut is a flavor combo I’ve gotta try!