Coconut Toffee Oatmeal Cookies
Oatmeal cookies with coconut and toffee are a game changer and crowd pleaser!
Servings: 32 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
Make ahead:
Cookie dough balls can be made, placed on a parchment-lined baking sheet, covered with plastic wrap, and refrigerated for one day. Once chilled, the cookie dough balls can be placed in a freezer-safe bag and frozen for up to three months.
To store:
Baked cookies will keep in an airtight container for up to 2 days for best results.
Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 111mg | Fiber: 3g | Sugar: 12g | Vitamin A: 211IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
