Oatmeal Toffee Cookies

Yes, it’s true, I can be a cookie monster at times.  When I lived in Savannah the neighborhood children used to call me the “Cookie Lady!”  I was more of a cookie baker than a cake baker, but since moving to Pensacola 7 years ago, I seem to be baking more cakes and cupcakes, but, I still love to bake cookies, especially for Christmas.  I love to bake and give Christmas cookies to my family, friends and co-workers.  I have lots of Christmas cookies posted, so you may want to check them out for the upcoming holiday season. 

This is a new cookie recipe I tried recently and I’ll be making these again for sure.  I love the oatmeal toffee combination, chewy, crunchy and soft all mixed together.  I do recommend you trying this recipe, it’s a keeper for sure, and not that hard to make. I also love the coconut in the cookie, and the cinnamon, but you can omit the coconut if you’re not a coconut lover.  I think if you had this cookie, you would not even realize coconut is even in the recipe.  I hope you enjoy this cookie as much as I do.

 

Happy Cookie Baking!

 

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Ingredients:

 

1 cup (2-sticks) butter, softened

2 cups packed light brown sugar

2 eggs

2 teaspoons vanilla extract

1 and ¾ cup all-purpose flour

1 teaspoon soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups quick-cooking oats

1 and 1/3 cups (8-ounce package) Heath Bits ‘O Brickle toffee bits

1 cups Mounds Sweetened Coconut Flakes (optional)

 

 

Instructions:

 

  1. Heat oven to 375F.  Lightly grease cookie sheet or line with parchment paper.
  2. Beat butter, brown sugar, eggs and vanilla with electric mixer on medium speed in 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 spoon.  Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
  3. Bake 8 to 10 minutes or until edges are lightly browned.  Cool 1 minute.  Remove to wire rack and cool completely.

 

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