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Back to the yum list… Maple Brown Sugar Oatmeal. Not exactly a favorite breakfast food around here unless, that is, you ask my husband.
Me: “Honey, what would you like for breakfast this weekend?”
Husband: “Oatmeal.” Kids (and me): “Ugh.”
Once again, they do like it, just not as much as my husband. When you are fed foods like Italian Beef, Easier French Fries, and Southern Fried Chicken over the course of two weeks, it is probably a good idea to get some wholesome oats into your diet. Thinking of my husband’s need to take a broom to the ole system and my children’s pity, I thought I would make everyone happy with a batch of oatmeal cookies. Instead of “all right, Mom” I got an “alright, Mom!”
I like my oatmeal cookies on the thick and chewy side. I also like them with coconut and toffee bits. The coconut adds chewiness, the toffee adds a little crunch, and both contribute to a sweeter flavor. Don’t care for coconut? Omit it. Trying to cut back on sugar or can’t find toffee bits? Omit that too. Want to add chocolate chips? Go for it! Just do not ask me about raisins. If there is one food that will most likely never appear in a recipe on my blog, it is raisins. If I were offered a fortune (talkin’ millions here) to eat them in cold cereal, I could do it (maybe). But cooked ones? Not-a-chance. It’s not my fault, though. It is a genetically inherited dislike from my grandfather and mother that my children have now inherited. Any other dried fruit gets a thumbs up from me (including prunes– I know, right?) But raisins… don’t even mention the golden ones.
Coconut Toffee Oatmeal Cookies
Equipment
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 14 tablespoons (7 ounces) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup white granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 cups rolled old-fashioned oats
- 1 cup sweetened flaked coconut
- ½ cup Heath toffee pieces
Instructions
- Preheat the oven to 350º F. Line a baking sheet with parchment paper, set aside.
- In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the vanilla. Add the flour mixture, mixing well. Add the oats, coconut, and toffee pieces, mixing well. Using a 1-ounce ice cream scoop, scoop out balls of dough. (Cookie dough balls can be made ahead, covered, and refrigerated for one day, or frozen for up to three months.)
- Bake for 15-17 or until light golden brown. Allow the cookies to cool on the baking sheet for one minute. Transfer the cookies to a wire rack to cool just until warm or to room temperature. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I'm printing this one off because I think I have some toffee bits languishing in the pantry. BTW, I've got your recently posted broccoli-cheese soup on the stove as we speak. Can't wait for dinner.
And now I have a question for you to ponder. I bought some steel-cut oats to try a special version of oatmeal. Was hoping it would make me like cooked oatmeal. (Same as you for raisins.) Alas, it didn't work. Any ideas what I can do with the rest of the package since I will not be eating it for breakfast in a bowl?
Mmm I love a good oatmeal cookie!
Here's a link to a recipe for a breakfast grain "salad" that uses steel cut oats: https://www.thegalleygourmet.net/2012/08/breakfast-grain-salad-with-almonds.html
Here's another link to some other ideas:
https://www.thekitchn.com/what-can-i-make-with-steel-cut-oats-besides-oatmealingredient-questions-168141
I have also heard of people grinding them and using it as a breading or binder.
Enjoy the soup and cookies!
And here I thought I was the only person in the world who didn't like raisins — especially the golden ones. Oatmeal cookies? Yes, yes, yes.