Chocolate Chip Toffee Oatmeal Cookies

The flavors in these cookies are out-of-bounds! Toffee bits. Chocolate Chips. Coconut. Oatmeal. It’s enough to make your head spin!

Made entirely with brown sugar, they have notes of buttery toffee running through them punctuated by semi-sweet chocolate chips and the chewy texture of coconut and oats.

If you like salty with your sweet –  a little sprinkle of coarse salt on top will rock your world.

These were much better a few hours out of the oven then straight from the oven while still warm. Although seemingly harmless in appearance these aren’t your average, every day cookie. Coming from someone who doesn’t even like cookies all that much – there’s something about their soft chewiness and warm flavors that is completely addictive.

I got tired of going back for “just one more” and started eating them two at a time. Stacked on top of each other. Double deckers.

Doubly delicious.

Chocolate Chip Toffee Oatmeal Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: about 4 dozen cookies

Chocolate Chip Toffee Oatmeal Cookies

Soft and chewy oatmeal cookies with brown sugar, toffee bits, chocolate chips and coconut flakes.

INGREDIENTS:

1 cup butter, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 + 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 + 1/2 cups semi-sweet chocolate chips
1 cup Heath toffee bits
1 cup sweetened coconut flakes

INSTRUCTIONS:

  1. Heat oven to 350°F. Lightly grease a large cookie sheet(s) or line with parchment paper.
  2. Beat butter, brown sugar, eggs and vanilla on medium speed until well blended about 2 minutes. Add flour, baking soda, baking powder, cinnamon and salt; beat until blended.
  3. Stir in oats, chocolate chips, toffee bits and coconut by hand; batter will be very thick. Refrigerate 20 minutes.
  4. Drop dough by rounded tablespoons about 2 inches apart onto prepared sheet.Bake 10 - 12 minutes until edges are lightly browned. The cookies will puff up and deflate as they cool. Cool on baking sheet 5 minutes then remove to wire rack to cool completely.

Notes:

Adapted from Hershey's

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-toffee-oatmeal-cookies/

I’m linking this to Favorite Recipes: Cookies hosted by my friend Swathi of Zesty South Indian Kitchen.

Comments

  1. Cristin Cogen says

    That cookies looks sooo yummy! I’m adding it to next week’s menu rotation ASAP!

  2. sally @ sally's baking addiction says

    I love this recipe. I always have trouble with my baking soda/baking powder ratios in oatmeal cookie recipes. Sometimes I leave it all out and sometimes I use more powder than soda. I’ll have to try and equal ratio next time. I’ve made an almost identical cookie before, too.. oats, coconut, and toffee. can’t go wrong there!

    • Reeni says

      Hi Sally! I have that problem too! I made these without baking powder and they were super flat and spread out way too much. Adding the baking powder fixed that.

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