Baking / Dessert / Eating / Food / Recipes

Coconut Toffee Oatmeal Cookies

Hi everybody! Today’s post will be short and sweet, as I have a couple more coming! Since I am on winter break (or Ski week, as we call it here) I have done a considerable amount of baking so far, including these AMAZING cookies. I must’ve eaten 5 meals with coconut in them as well. You could say I like coconut. Maaayybe just a little bit.

Moving on, these cookies were super quick and easy to pull together, and they use coconut oil, which imparts a subtle coconut flavor that just makes the cookies 100% better. The only bad thing about these cookies is that they didn’t last long enough in a house full of cookie lovers!

I am urging you to make these as soon as possible. You will not regret it.

My Mom also said these are some of the best cookies I have ever made. However, she says all my cookies are good. Which is true…… ūüėČ BUT, these cookies are delightfully chewy, coconutty, and almost buttery due to the coconut oil and the Heath bar together. If you’re not a fan of Heath bar, feel free to add chopped dark chocolate peanut butter cups, or even Almond Joys! Even better if they’re homemade Almond Joys, which I am DYING to try out. Healthy York peppermint patties too sound absolutely delicious.

Now that I’ve gotten way off topic, here are some pictures for you to enjoy:

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Coconut Toffee Oatmeal Cookies
Adapted from Averie Cooks

INGREDIENTS:

1 large egg
1/2 cup melted coconut oil
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch of salt, to taste
1 cup sweetened shredded coconut
1 cup old-fashioned whole rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1/2 cup chopped up Heath Bar

DIRECTIONS:

  1. In a large mixing bowl, add the egg, melted coconut oil, sugars, vanilla, cinnamon, salt, and whisk to combine.
  2. Add the shredded coconut, oats, flour, baking soda, and stir to combine.
  3. Stir in the chocolate chips and Heath bar bits.
  4.  Shape the dough into equal-sized balls, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded.
  5. Place mounds on a large plate or bowl and cover with plastic wrap, and refrigerate for at least 3 hours, as the coconut oil needs to solidify (if it doesn’t your cookies will be oily!).
  6. Preheat oven to 350F, line baking sheets with parchment paper, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake about 8-9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded¬†coconut burns easily, so keep a close eye on the cookies.¬†Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
  7. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Enjoy!!

*Notes: I froze some of this batch and they were absolutely perfect when defrosted!

-Ari

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