Oatmeal Toffee Cookies

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!!

MY LATEST RECIPES

Oatmeal Toffee Cookies

Step up your oatmeal cookies with this version that includes coconut and toffee.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 45 minutes
• Yield: about 4 dozen cookies

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

1. 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.
2. ——————–
3. slightly adapted from Hershey’s