some of you may have leftover coconut from Easter recipes. i have the perfect use.
trust me. you’ll thank me later.
i practically drooled over the name coconut toffee oatmeal cookie, so i knew i had to make them. stat.
coconut flakes, heath bar bits, and chocolate chips come together to create an incredibly flavorful, chewy cookie. Averie notes that the coconut flavor is definitely there, but not overpowering in the slightest. and she’s definitely spot-on! i love coconut, but i know many of you may not.
the coconut flavor isn’t overwhelming the cookie at all! it’s just right.
crispy edges. soft, gooey center. extra chewy. meets my cookie criteria!
i think i found my new favorite cookie.
coconut toffee oatmeal cookies
(categorized under cookies)
adapted from Averie Cooks
makes about 2 dozen cookies
- 1 stick (1/2 cup) butter, softened to room temp
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 3/4 cup all-purpose flour
- 1 cup whole oats
- 1/2 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
- 1/2 cup chocolate chips
- In a medium-sized bowl, cream the butter and sugars. Beat in the egg.
- Slowly stir in the vanilla, baking soda, coconut, flour, and oats.
- Gently fold in the toffee bits and chocolate chips.
- Chill dough for at least 30 minutes (you want the dough to be COLD at all times, so keep in the fridge between batches).
- Preheat oven to 350F. Drop by tablespoon-fuls onto ungreased cookie sheet or silpat. Bake for 11-13 minutes. Allow to cool on baking sheet for 2 minutes and transfer to cookie rack. Enjoy!
*i like my cookies VERY soft. these had to cool down quite a bit on the cooling rack until they were firm. be careful removing them from the baking sheet or else they may fall apart.
ps: you may also enjoy these cookies too!