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!
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
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)
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”