Soft and Chewy Coconut Oatmeal Toffee Cookies

Name: Soft and Chewy Coconut Oatmeal Toffee Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 1 h
Yield: 12 serving
Ingredients: ¼ cup unsalted butter; ¼ cup light brown sugar; 2 tablespoons granulated sugar; ½ large egg; ½ teaspoon vanilla extract; ⅛ teaspoon baking soda; ¼ cup shredded coconut; ¼ cup + 2 tablespoons all-purpose flour; ½ cup + 1 tablespoon whole rolled old-fashioned oats; 3 tablespoons Toffee bits; 3 tablespoons chocolate chips; 2 tablespoons butterscotch chips; 2 tablespoons white chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
37 mins
Total Time
1 hr
Servings
12
Calories
180 kcal
Course
Baked Goods
Cuisine
American

Soft and Chewy Coconut Oatmeal Toffee Cookies

Jade Rice

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These soft and chewy cookies are loaded with texture and flavors. There’s Heath Bar Bits, chocolate chips, and butterscotch chips. While the recipe calls for many different baking chips, but all are optional. No need to buy a bag of chips just for 2 tablespoons. If you have a variety of baking chips on hand use them, but if not, don’t worry about it and use what you do have, or simply use all chocolate chips. Keep a close eye on them while baking because coconut is prone to burning in the last moments of baking.

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Ingredients

Servings

¼ cup unsalted butter softened
¼ cup light brown sugar packed
2 tablespoons granulated sugar
½ large egg cracked and beaten
½ teaspoon vanilla extract
⅛ teaspoon baking soda
¼ cup shredded coconut I used sweetened shredded coconut flakes
¼ cup + 2 tablespoons all-purpose flour 6 tablespoons
½ 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

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Instructions

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.
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 cookies to cool on baking sheet for about 10 minutes.
Cookies will keep airtight at room temp for up to 5 days or up to 4 months in the freezer.

Nutrition Information

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Serving 1 Calories 180kcal (9%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Cholesterol 23mg (8%) Sodium 51mg (2%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 180 kcal

% Daily Value*

Serving	1
Calories	180kcal	9%
Carbohydrates	21g	7%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Cholesterol	23mg	8%
Sodium	51mg	2%
Fiber	1g	4%
Sugar	16g	32%