Toffee Coconut Oatmeal Cookies
This easy Oatmeal Cookie recipe with Heath® Bits ‘O Brickle and shredded coconut fits the bill: A chewy, buttery, delicious treat best served warm just minutes out of the oven!
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
- 10 oz 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 5 to 10 minutes, remove from rack.
Notes
Store cookies covered in cool, dry place up to 3 days.
Nutrition (per serving)
Serving: 1 CookieCalories: 114kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 8mgSodium: 78mgPotassium: 44mgFiber: 1gSugar: 13gVitamin A: 11IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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