I was recently looking through a Hershey’s cookbook I have for a new cookie recipe and saw one called “Oatmeal Toffee Cookies” that looked and sounded great. I had all ingredient’s in my pantry so thought I’d give this recipe a try. I really love the brown sugar flavor this cookie has, along with the toffee and coconut. A very easy cookie to make and one I’ll add to my every growing cookie list! I hope you enjoy!
Happy Cookie Baking!
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 and 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 and 1/3 cups (8-ounce package) Heath Bits ‘O Brickle Toffee Bits
1 cup Mounds sweetened coconut flakes (optional)
Instructions:
Heat oven to 375F. Lightly grease cookie sheet or line with parchment paper.
Beat butter, brown sugar, eggs and vanilla with an electric mixer on medium speed in a large bowl until well-blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits and coconut. If desired, with a spoon. Drop dough by rounded teaspoons about 2-inches apart onto prepared sheet.
Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute. Remove to wire rack and cool completely.
* Recipe from “Hershey’s 4 cookbooks in 1”
These look so perfect! I recently posted a recipe on coconut oatmeal cookies, but i like that you’ve spiced these up with cinnamon and toffee bits. Thanks for sharing!
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Thank you! I made these for my sister who lives in Missouri; she asked if I could send some cookies, so I’m sending 3 kinds. I will be posting a Tuxedo Chip Macadamia Cookie recipe and some Key Lime cookie recipe sometime this weekend. Thanks for the sweet compliment. I’m sure the oatmeal with coconut cookies are great also!
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