Step up your oatmeal cookies with this version that includes coconut and toffee.
Photos Updated January 2013
I brought home leftovers from lunch at the office today, so I didn’t have to make dinner, but I still felt like cooking something. I have really been wanting to try Peabody’s Cranberry Orange Cookies and although I didn’t have any pistachios on hand, I thought I’d give them a try. But then I mentioned it to my husband, and although he says he is not picky, he will let me know when he is not “feeling” something at that particular time. So I knew I had to hold off on the delicious looking cookies, but I still wanted to make cookies. I went to my cupboard to see what I had. I found a bag of toffee chips, and looked on the back of the package to find this recipe. It looked rather good, and Josh thought so too, so I thought I’d give it a try. The only thing I changed was to do 1/2 c butter and 1/2 c shortening instead of 1 c of butter. I learned many years ago that that is the the perfect ratio for cookies (for me at least.) That way you get the great, buttery taste, but I also like light, puffy cookies, and the shortening helps with that.
The instructions say to bake for 8 to 10 minutes, but I usually cook my cookies 1 minute under the recommended time for the perfect cookie. These were delicious!! I was going to take most of them to work with me tomorrow, but Josh begged me to keep plenty at home. I should start looking on the packages of my ingredients more often!!
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Step up your oatmeal cookies with this version that includes coconut and toffee.
Ingredients
- 1/2 c butter
- 1/2 c shortening
- 2 eggs
- 2 c packed light brown sugar
- 2 t vanilla
- 1 3/4 c all-purpose flour
- 1 t baking soda
- 1 t ground cinnamon
- 1/2 t salt
- 3 c quick cooking oats
- 8 oz pkg of toffee bits
- 1 c sweetened coconut flakes
Instructions
- Heat oven to 350F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla in a large bowl until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits and coconut. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 6 to 8 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.
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- slightly adapted from Hershey’s
I like to bake with toffee chips, but my problem is that I’ll just eat them out of hand and by the time I get around to baking with them there’s none left!
Oh, I have the same problem!! But I have that problem with everything – I never get all of the cookies made because I end up eating so much cookie dough!
I just have to add that I took the majority of the leftover cookies to work today, and they were gone within 15 minutes. That says a lot, because we constantly have goodies and food in the office, and usually nothing gets completely eaten. I’m gonna have to make these more often!
Just made these and they’re delish! Thanks for the recipe!
@Mindy, Yay! I’m so glad you liked them. We gobbled them up in no time flat!