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!
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:
- Heat oven to 375F. Lightly grease cookie sheet or line with parchment paper.
- 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.
- Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute. Remove to wire rack and cool completely.
Rosetta Bakes! 