Soft and Chewy Coconut Oatmeal Toffee Cookies
Soft and Chewy Coconut Oatmeal Toffee Cookies takes approximately 1 hour from beginning to end. For 29 cents per serving, you get a side dish that serves 12. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 176 calories. This recipe from Averie Cooks requires toffee bits, butterscotch chips, sweetened shredded coconut, and unsalted butter. 2300 people were impressed by this recipe. With a spoonacular score of 9%, this dish is very bad (but still fixable). Try Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies, Chewy Oatmeal Toffee Cookies, and Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 13 minutes
Ingredients:
1/8 teaspoon baking soda
2 tablespoons butterscotch chips
3 tablespoons chocolate chips
1/2 large egg, cracked and beaten
1/4 cup + 2 tablespoons all-purpose flour (6 tablespoons)
2 tablespoons granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons white chocolate chips, peanut butter chips, or diced candy bar pieces - optional
1/2 cup + 1 tablespoon whole rolled old-fashioned oats (9 tablespoons)
1/4 cup shredded coconut (I used sweetened shredded coconut flakes)
3 tablespoons toffee bits (I used Heath Bar Bits 'o Brickle baking pieces)
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
Equipment:
mixing bowl
oven
bowl
baking sheet
Cooking instruction summary:
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. 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 cookies to cool on baking sheet for about 10 minutes. Cookies will keep airtight at room temp for up to 5 days or up to 4 months in the freezer.
Step by step:
1. 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.
2. Add the vanilla, baking soda, coconut, flour, oats, and stir.
3. Add the toffee bits and baking chips and fold to incorporate.
4. Put the bowl in the freezer for 10-15 minutes and allow the dough to chill.
5. Remove the bowl from the freezer and scoop one-inch sized balls on cookie sheets, at least 2 inches apart.
6. 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 cookies to cool on baking sheet for about 10 minutes. Cookies will keep airtight at room temp for up to 5 days or up to 4 months in the freezer.
Nutrition Information:
covered percent of daily need
