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.
Craving satisfied.
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.
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Soft and Chewy Coconut Oatmeal Toffee Cookies
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- ½ large egg, cracked and beaten
- ½ teaspoon vanilla extract
- ⅛ teaspoon baking soda
- ¼ cup shredded coconut, I used sweetened shredded coconut flakes
- ¼ cup + 2 tablespoons all-purpose flour, 6 tablespoons
- ½ 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes
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.
These cookies look so good. I love when I’m experimenting with putting in a little of this and that when I need to use things up too. My problem is I’m not as smart as you and don’t write down how much I put in so I can’t make them twice. Will try these soon as I live for toffee. I’ve been using toffee flavored Stevia lately and it’s a little ‘chemically’ but I still use it just to get that Toffee fix. BTW, is it really 1/2 of an egg in the recipe? President’s Day off so I will be sleeping in, that’s the best part. Thanks!
Yes you really do use half which is why I wrote this part in the recipe “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.” If you used the whole egg, you’d have to increase the dry ingredients, thus making a bigger batch than I wanted :)
My fault. Sorry for not reading more closely. Thanks!
These sound sooooo good. I love toffee chips in cookies!
Toffee… caramel…. all that buttery and sweet goodness definitely pushes my ‘let’s indulge!’ button. Yummo! Salty toffee is definitely a favourite of mine. And cookies with oats and coconut are such a great combination! Last night I was indulging on toffee candy…. perfect timing to share my sweet love .. thank you xo
Glad it sounds good to you!
These look incredible Averie! I like making smaller batches of desserts too – one bowl, little mess, and you’re right, the more variety the better! I love coconut and toffee, haven’t tried them together but these sound perfect :)
Smaller batches are the ONLY way, really, if I am going to turn out 4+ recipes a week and blog about it!
So many of my favorite flavors in here– anything with toffee bits is always good with me :-)
Who wants to send some of those to the NICU in Florida for me?
:)
Brooke
http://www.MarvelousLoveBlog.com
So sorry you’re in the NICU!
love toffee and all the odds and ends you put in these cookies. When’s your cookie recipe book coming out? I want to buy it. You need one!!
You make me smile from ear to ear :)
xo
I’m not a huge coconut fan when it comes to dessert, but I recently tried shredded coconut in salad (with walnuts and apples). It was delish! A go-to quick snack is a handful of dark chocolate chips.
I bet in the salad it was great! My mom makes salads like that often.
you really know how to tempt me! I love coconut anything…
I’m a fan of coconut, toffee and every kind of chip out there. Those cookies have it all! Love your recipes for small batches as I like trying out lots of different things and we can’t live on dessert alone, right?!?! Oh, if only….
Hi have been a lover of heath bars since birth, its true. :-) coconut has been a more recent love of mine. The fact that you create recipes that make smaller batches is wonderful! Especially when it is just two of us home for the night. Usually what I make for a quick go to snack is your banana blueberry oats. Delicious and quick!
Small batches are so key. People always ask if I eat everything I make…well, not the entire batch, but if I have a couple cookies, and the family has a couple, they are gone within a day…small batches are a must when trying out lots of new recipes and food blogging them all :)
Glad you like the blueberry oat cake!
I love making smaller batches of treats too. Plus it means you get to bake more often! Pumpkin chocolate chip are the go tos in our house right now (Josh is obsessed). Love coconut. Toffee I’m give or take on!
Small batches are a must when trying out lots of new recipes and food blogging them all :)
Such a gorgeous kitchen. Certainly much smaller than I had envisioned!
That’s the most flattering pic, too. Turn around and you miss it. Urban living at its finest!
Those cookies sound awesome Averie! I love both coconut and toffee :-)
I know you’re a coconut fan. I think you’d really like these because they’re also not a super sweet dessert either, which I know you don’t have a huge sweet tooth.