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
Brilynn says
April 13, 2007 at 3:26 amI 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!
Deborah says
April 13, 2007 at 12:48 pmOh, 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!
Deborah says
April 13, 2007 at 3:07 pmI 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!
Mindy says
March 20, 2013 at 4:48 pmJust made these and they’re delish! Thanks for the recipe!
Deborah says
March 21, 2013 at 12:31 am@Mindy, Yay! I’m so glad you liked them. We gobbled them up in no time flat!