Easy oatmeal cookie recipe with bits of Heath® Bits ‘O Brickle and shredded coconut. A chewy, buttery, delicious treat best served warm just minutes out of the oven!
There’s something about cookies with oatmeal in them that conjures warm memories of New England! These are always a big hit with our guests at the inn! Give them a try — we’re sure you (and the lucky friends you share them with) will love these cookies just as much!
Innkeeper’s Tip: If you don’t yet have one, you must buy a cookie scoop! The soft, comfortable, spring-loaded handle absorbs pressure for a simple squeeze – and the wiper cleanly ejects even sticky dough, creating uniform cookies that will bake evenly…and always the same size!
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Toffee Coconut Oatmeal Cookies Recipe
Ingredients
2 sticks of butter, softened
2 cups packed light brown sugar
2 eggs
2 tsp vanilla extract
1-3/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups of quick oats
1 10oz package of Heath® Bits 'O Brickle Almond Toffee Bits
1 cup sweetened shredded coconut
Instructions
- Preheat oven to 375°F. Prepare cookie sheet with a sheet of parchment paper (or lightly grease).
- In a standard mixer, beat butter, brown sugar, eggs, and vanilla until well blended.
- In a separate medium sized bowl, whisk together flour, baking soda, cinnamon and salt until well blended.
- Combine dry ingredients with wet ingredients in mixer, and beat on medium speed until completely blended.
- Stir in oats, toffee, and coconut by hand until incorporated.
- Drop dough in rounded teaspoons (or use a cookie scoop) onto prepared cookie sheet 2" apart.
- Bake 8 - 10 minutes or until slightly browned on edges. Cool 2 minutes, remove from rack.
Notes
Store cookies covered in cool, dry place up to 3 days.
