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”