Coconut Oatmeal Toffee Cookies
Last week I was having one of those afternoon cravings for a snack, and I wasn’t exactly sure what I wanted, yet nothing I had on hand was really striking my fancy. Necessity is the mother of invention so I made these cookies.
I wanted something sweet (duh) but I didn’t want to make a huge batch of anything. I try to make smaller batches of desserts whenever possible since variety is the spice of life, and this cookie recipe makes just one dozen smallish cookies.
I also didn’t want to dirty too many dishes or haul out The Beast, and mixed the batter by hand.
I wasn’t exactly sure what I had in mind but when I opened my baking cabinet and saw a partially-used bag of Heath Bar bits, I knew I would toss those in because I am a huge toffee fan.
And I just happened to have a bag of coconut that was crying for some attention. The coconut flavor in the cookies is present but not overpowering, similar to the coconut in the Baked Orange Banana Coconut Donuts, which is present but doesn’t overtake the flavor palate.
The cookies are just as oat-ey as they are coconutty, and the oats give them a nice heartiness and chewiness.
The toffee bits melted, the butterscotch chips and chocolate chips softened, the coconut toasted, the oats got chewy.
These were a good little afternoon snack project.
Coconut Oatmeal Toffee Cookies – with Heath Bar Bits, Chocolate Chips, and Butterscotch Chips (with Vegan and Gluten Free suggestions)
Makes about one dozen small-to-medium-sized cookies or 8 larger cookies (I made 14 smallish cookies)
1/4 cup butter or margarine, softened
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 large egg, cracked and beaten
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda
1/4 cup shredded coconut (I used sweetened shredded coconut flakes)
1/4 cup + 2 tablespoons all-purpose flour (6 tablespoons)
1/2 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
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 and do not crowd them (no more than 9 cookies per cookie sheet). I recommend this cookie scoop for perfectly sized small-to-medium cookies). 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 the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them. Store cookies in an airtight container on the countertop for up to 1 weeks or store in the freezer for up to 3 months.
Notes: All baking chips and baking bits are optional and no need to buy a bag of chips just to add 2 tablespoons to the recipe. If you have a variety of baking chips on hand use them, but if not, don’t worry about it and use what you have on hand.
To keep vegan, use margarine and use a flax or chia egg or egg replacer for the egg; and take care any baking chips or bits used are vegan. To keep gluten free, use gluten free flour in place of the all-purpose flour or grind whole oats into oat flour and use oat flour in conjunction with the whole oats. Take care any baking chips or bits used are suitable for your dietary needs and use certified gluten free oats if necessary.
One benefit to these cookies is that they used up the odds and ends lining the shelves of my cupboards.
From bags of butterscotch chips and Heath Bar Bits, to sprinkles and chocolate-covered dried strawberries, to coconut flakes and almond flour to green food coloring, I have so many odds and ends that take up valuable cupboard space.
Looks are deceiving. My kitchen is 3 feet wide by about 6 feet long and that’s if you count the countertop extension.
Anytime I can make something that uses a half cup of this or a third of a cup of that and use things up, I am happy.
These made me happy.
The last time I made something using up my odds and ends was in Aruba in December when I made Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars (No-Bake with Vegan & GF options) with my hodgepodge of this ‘n that.
Here are a few cookies that you may like if you like oatmeal-based cookies…
And if you want to get buzzed while eating your dessert, there’s Dark Rum Oatmeal Raisin Cookies
Or if you prefer oatmeal bars, try Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF). Easy and fast to make and they wrap up really well for snacks and lunches.
If you like coconut and like Girl Scout Samoas Cookies, try Samoas Bars (with Vegan & GF options). They’re very rich and dense.
Do you like coconut? Or Toffee? i.e. Heath Bars, Skor Bars, or similar
What’s your go-to for a quick little snack or easy baking project?
Have a great week and Happy President’s Day to everyone celebrating it.
Thanks for all the Babycakes Cupcake Maker and Cookbook Giveaway entries.