Go Back
+ servings

Oatmeal Toffee Cookies with Toasted Coconut

Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Dessert
Servings: 24 cookies
Author: Pam - For the Love of Cooking


  • 1/2 cup of butter softened
  • 1 cup of brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups quick-cooking oats
  • 3/4 + 2 tbsp flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Heath bars crushed into bits
  • 1/2 cup sweetened coconut shredded (divided)


  • 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!