↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
Makes about one dozen small-to-medium-sized cookies or 8 larger cookies (I made 14 smallish cookies)
1/4 cup butter or margarine, softened
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 large egg, cracked and beaten
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup shredded coconut (I used sweetened shredded coconut flakes)
1/4 cup + 2 tablespoons all-purpose flour (6 tablespoons)
1/2 cup + 1 tablespoon whole rolled old-fashioned oats (9 tablespoons)
3 tablespoons toffee bits (I used Heath Bar Bits ‘o Brickle baking pieces)
3 tablespoons chocolate chips
2 tablespoons butterscotch chips
2 tablespoons white chocolate chips, peanut butter chips, or diced candy bar pieces – optional
Preheat oven to 350F. In a medium-sized mixing bowl, combine the butter and sugars and stir (I did this by hand because this is a small batch of cookies, but use a mixer if you prefer). Crack one egg in a small bowl, beat it, and add half the egg to the butter and sugar mixture. Discard the other half or save for another use. Stir in the egg and beat the mixture until creamy.
Add the vanilla, baking soda, coconut, flour, oats, and stir. Add the toffee bits and baking chips and fold to incorporate. Put the bowl in the freezer for 10-15 minutes and allow the dough to chill. Remove the bowl from the freezer and scoop one-inch sized balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet). Bake cookies for 10 to 13 minutes, or until they are barely browned; watch them closely because coconut burns easily.
The cookies will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.
Store cookies in an airtight container on the countertop for up to 1 weeks or store in the freezer for up to 3 months.
Notes: All baking chips and baking bits are optional and no need to buy a bag of chips just to add 2 tablespoons to the recipe. If you have a variety of baking chips on hand use them, but if not, don’t worry about it and use what you have on hand.
view more member recipes
Coconut Oatmeal Toffee Cookies
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
Makes about one dozen small-to-medium-sized cookies or 8 larger cookies (I made 14 smallish cookies)
1/4 cup butter or margarine, softened
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 large egg, cracked and beaten
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup shredded coconut (I used sweetened shredded coconut flakes)
1/4 cup + 2 tablespoons all-purpose flour (6 tablespoons)
1/2 cup + 1 tablespoon whole rolled old-fashioned oats (9 tablespoons)
3 tablespoons toffee bits (I used Heath Bar Bits ‘o Brickle baking pieces)
3 tablespoons chocolate chips
2 tablespoons butterscotch chips
2 tablespoons white chocolate chips, peanut butter chips, or diced candy bar pieces – optional
Preheat oven to 350F. In a medium-sized mixing bowl, combine the butter and sugars and stir (I did this by hand because this is a small batch of cookies, but use a mixer if you prefer). Crack one egg in a small bowl, beat it, and add half the egg to the butter and sugar mixture. Discard the other half or save for another use. Stir in the egg and beat the mixture until creamy.
Add the vanilla, baking soda, coconut, flour, oats, and stir. Add the toffee bits and baking chips and fold to incorporate. Put the bowl in the freezer for 10-15 minutes and allow the dough to chill. Remove the bowl from the freezer and scoop one-inch sized balls on cookie sheets, at least 2 inches apart and do not crowd them (no more than 9 cookies per cookie sheet). Bake cookies for 10 to 13 minutes, or until they are barely browned; watch them closely because coconut burns easily.
The cookies will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.
Store cookies in an airtight container on the countertop for up to 1 weeks or store in the freezer for up to 3 months.
Notes: All baking chips and baking bits are optional and no need to buy a bag of chips just to add 2 tablespoons to the recipe. If you have a variety of baking chips on hand use them, but if not, don’t worry about it and use what you have on hand.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Oatmeal-toffee Cookies
by sgre52160
1/2 cup butter, softened 1/2 cup firmly packed brown sugar 2 large eggs 1 tsp vanilla extract 1 1/2 cups uncooked regular oats 1 cup flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chopped peca
by sgre52160
1/2 cup butter, softened 1/2 cup firmly packed brown sugar 2 large eggs 1 tsp vanilla extract 1 1/2 cups uncooked regular oats 1 cup flour 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chopped peca
Oatmeal Toffee Cookies
by sgre52160
3/4 cup flour 1 cup old-fashioned rolled oats 1/2 tsp baking soda 1/4 tsp salt 3/4 cup packed brown sugar 1/4 cup butter, softened 1 tsp vanilla extract 1 large egg 1/3 cup almond toffee bits
by sgre52160
3/4 cup flour 1 cup old-fashioned rolled oats 1/2 tsp baking soda 1/4 tsp salt 3/4 cup packed brown sugar 1/4 cup butter, softened 1 tsp vanilla extract 1 large egg 1/3 cup almond toffee bits
Toffee Studded Oatmeal Cookies
by sgre52160
2 1/4 cups old-fashioned oats 2 (6 oz) pkg almond brickle chips 1 2/3 cups flour 1 tsp baking soda and baking powder 1/2 tsp salt 1 cup firmly packed dark brown sugar 3/4 cup sugar 1 cup unsalt
by sgre52160
2 1/4 cups old-fashioned oats 2 (6 oz) pkg almond brickle chips 1 2/3 cups flour 1 tsp baking soda and baking powder 1/2 tsp salt 1 cup firmly packed dark brown sugar 3/4 cup sugar 1 cup unsalt
Oatmeal Chocolate Toffee Cookies
by sgre52160
1 1/2 cups flour 1 tsp baking soda 1 cup unsalted butter, room temperature 3/4 cup sugar and brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet c
by sgre52160
1 1/2 cups flour 1 tsp baking soda 1 cup unsalted butter, room temperature 3/4 cup sugar and brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups oatmeal 1 cup dried cherries 1 cup bittersweet c
White Chocolate, Toffee & Coconut Cookies
by sgre52160
1 cup unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 1/2 tsp. vanilla extract 2 1/4 cups all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup t
by sgre52160
1 cup unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 1/2 tsp. vanilla extract 2 1/4 cups all purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup t
view more member recipes
related CDKitchen recipes
Diet Oatmeal Cookies
Oatmeal Peanut Butter Cookies
Essential Crunchy Oatmeal Cookie
Oatmeal Cookies With Carob Chips
Awake Oatmeal Cookies
Chocolate Oatmeal Coconut Candies (Chocolate Haystacks)
English Cream Toffee
No Bake Chocolate Oatmeal Cookies
Pineapple Coconut Cookies
Chocolate No-Bake Cookies