Oatmeal Toffee Cookies with Toasted Coconut
Servings 24 cookies
Equipment
- Baking Sheet
- Hand mixer
- Wire Cooling Rack
Ingredients
- ½ cup of butter softened
- 1 cup of brown sugar
- 1 egg
- 1 tsp vanilla
- 1 ½ cups quick-cooking oats
- ¾ + 2 tbsp flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 2 Heath bars crushed into bits
- ½ cup sweetened coconut shredded (divided)
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat.
- Beat the butter and brown sugar together with a hand mixer until smooth and creamy.
- Add the egg and vanilla, then beat until well combined.
- Combine the oats, flour, cinnamon, baking soda, and salt together in a bowl.
- Gradually add the oat mixture to the butter mixture until just combined.
- Add the crushed Heath bars and half of the coconut. Mix until well combined.
- Drop small rounded balls of cookie dough on the prepared baking sheet, about 2 inches apart.
- Flatten the cookies slightly, then sprinkle some of the remaining coconut evenly over each cookie.
- Drop small rounded balls of cookie dough on the prepared baking sheet, about 2 inches apart.
- Place in the oven and bake for 9-10 minutes, or until slightly brown around the edges.
- Remove from the oven and allow them to cool on the baking sheet for 3 minutes.
- Transfer to a wire cooling rack to cool completely. Enjoy!