I’m going to show you today how to make perfectly crisp on the outside and deliciously moist on the inside coconut toffee oatmeal cookies WITH 2 step homemade toffee bits! And you won’t believe how easy making homemade toffee bits actually is! It was shocking to me.

I love that the toffee bits are homemade because it means I don’t have to run out the the store and buy a bag of toffee bits before I can get started. Everything I need to make this easy peasy recipe are found right here in my fridge and pantry.

All the dry ingredients needed for coconut toffee oatmeal cookies layed out next to each other on a table with oats spilled on table

And how can I possibly claim the chewiest? Well let me tell you, I’ve been doing some experimenting and you get an incredibly chewy cookie using all brown sugar and no white sugar at all. And that’s exactly what I do in this recipe!

Using all brown sugar also gives the coconut toffee oatmeal cookies such a delectable depth of flavor that I’m sure you will adore as much as I do.

Using homemade toffee chips and all brown sugar really make these cookies stand out. To the point where my children and husband have proclaimed these their favorite cookies ever!

coconut toffee oatmeal cookies stacked in a tower that is leaning to the left with a dark background

They are so deliciously melt in your mouth moist with just the perfect amount of cinnamon to warm up the cookie, but not make it spicy. When you hit the pockets of sweet brown sugar toffee they contrast perfectly against the nutty flavor of the oats.

Tips For Making Coconut Toffee Oatmeal Cookies

The toffee chips can be made in advance to speed up the whole cookie making process.
If you don’t have a candy thermometer while making the toffee, I have found a meat thermometer to be sufficient.
As much as you can, use room temperature ingredients. This helps the ingredients to emulsify together into the creamiest batter. This results in delectably moist cookies!
This recipe calls for all brown sugar, but if you don’t have enough brown sugar, you can replace half with white sugar.
This would definitely be a recipe for a parchment paper lined baking sheet. The toffee will stick like glue to the baking sheet otherwise.

coconut toffee oatmeal cookies on a parchment paper lined baking sheet sitting on a blue and white tea towel

How to Fake a Room Temperature Egg:

an egg in bowl filled with water and becoming room temperature for baking

Grab one small bowl and another bowl that is slightly larger than the small one. Place your egg in the smallest bowl and fill the other one with hot tap water. Place your small bowl inside the larger one, giving it a warm water bath. This will gently, yet quickly bring your egg to room temperature. Leave it in the water bath about 10 minutes or so.

How To Fake Room Temperature Butter:

The point here is get the butter softened. I used to always soften it in the microwave at half power or lower, but I would never get a consistent result. I ended up melting some of the butter half the time.

So, I discovered a trick for perfectly softened butter every time!

Place your butter in a large ziplock bag, grab your rolling pin, and beat it! That’s right! Whack it like a whack- a-mole! Once it’s broken up you can calm down a little bit and just roll it until it’s very workable and easily “mushed” around. And there you have it! Perfectly softened butter in seconds!

Can I Substitute Brown Sugar for Other Types of Sugar?

close up of a measuring cup filled with dry oats and oats spilled on the table to make coconut toffee oatmeal cookies

Absolutely! The original oatmeal cookie recipe of mine calls for 1 cup of white sugar and 3/4 cup of brown sugar which works very well.

However, for the coconut toffee oatmeal cookie I think you get the best depth of flavor using darker sugars like brown sugar or coconut sugar.

I have experimented and used all coconut sugar instead of all brown sugar and the cookies still turned out wonderfully! However, they were more flat and chewy with the coconut sugar as opposed to more of a tall round chewy cookie that resulted from all brown sugar.

For the toffee chips, you can also substitute white sugar brown sugar with no problem.

Are Coconut Toffee Oatmeal Cookies Parosmia Friendly?

coconut toffee oatmeal cookies stacked in a tower on a wood cutting board with a white teacup in the backround

Absolutely! In fact, I made them just for that purpose!

After getting parosmia post covid last year so many things tasted like garbage. Chocolate included! My all time favorite oatmeal chocolate chip cookie recipe hasn’t been baked in this house for almost a year and last week I was done with that.

These coconut toffee oatmeal cookies are my effort to replace the oatmeal chocolate chips cookies I had once held so dear. I must say I am extremely pleased! The melt in your mouth coconut toffee oatmeal cookie is the perfect alternative!

I knew that I would still need a nugget of flavor within the cookie. That’s the best part of a chocolate chip cookie right? The nuggets of smooth, melty chocolate.

So I created a super simple toffee chip instead and it really hits the spot!

Tools You May Need

Kitchen Aid Mixer

Measuring cups

Measuring spoons

Spatula

Large mixing bowl

Parchment paper

Baking sheet

Small Saucepan

Candy or meat thermometer

mixed up dry ingredients for coconut toffee oatmeal cookies in a antique blue and white bowl with other ingredients sitting around it

Ingredient List

For the Toffee:

1/2 cup brown sugar

1/4 cup butter

Salt for sprinkling

For the Coconut Toffee Oatmeal Cookies:

1 cup salted butter, softened

1 3/4 cups brown sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1 3/4 cups all purpose flour

2 cups old fashioned rolled oats

1/2 cup unsweetened shredded coconut

How to Make Coconut Toffee Oatmeal Cookies

a stack of coconut toffee oatmeal cookies shot from above with dry oats sprinkled on the surface around the stack

For the Toffee Chips:

Warm a small saucepan over medium heat and add the butter and sugar.

While stirring occasionally, heat until it reaches 285 degrees F then remove from the heat.

Pour immediately onto a parchment paper lined baking sheet in an even layer and let it cool.

Once it’s cool break into chips and BOOM! You’re done!

For the Coconut Toffee Oatmeal Cookies:

In the bowl of a stand mixer, cream together the brown sugar and the butter on medium speed until combined.

Add in your eggs and vanilla and mix on low until just combined.

In a large mixing bowl add in the flour, oats, baking powder, baking soda, salt, and cinnamon and mix together.

With the mixer on low, slowly add in your flour mixture to the butter mixture until it forms a dough.

Turn off the mixer and fold in the coconut flakes and toffee chips by hand until mixed.

Drop batter onto a parchment paper lined baking sheet with an ice cream scoop.

Bake at 375 for 8-10 minutes.

PRINTABLE RECIPE

coconut toffee oatmeal cookies stacked ontop of each other creating a tower

The Chewiest Coconut Toffee Oatmeal Cookie Recipe with Homemade Toffee Chips

These moist and chewy oatmeal cookies become decadent with the addition of homemade, melt in your mouth morsels toffee found throughout this cookie. The sweetness of the toffee against the nuttiness of the oats is an absolute divine pairing in this surprisingly easy and simple recipe.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

For the Toffee Chips

1/2 cup brown sugar
1/4 cup salted butter
salt for sprinkling

For the Cookies

1 cup salted butter room temperature
1 3/4 cup brown sugar lightly packed
2 eggs room temperature
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon Cinnamon
1/4 teaspoon baking soda
1 3/4 cups all purpose flour
2 cups old fashioned rolled oats
1/2 cup shredded coconut unsweetened

Instructions

For the Toffee

Warm a small saucepan over medium heat and add the butter and sugar.
While stirring occasionally, heat until it reaches 285 degrees F then remove from the heat.
Pour immediately onto a parchment paper lined baking sheet in an even layer and let it cool.
Once it's cooled break into chips and you're done!

For the Cookies

In the bowl of a stand mixer, cream together the brown sugar and the butter on medium speed until combined.
Add in your eggs and vanilla and mix on low until just combined.
In a large mixing bowl add in the flour, oats, baking powder, baking soda, salt, and cinnamon and mix together.
With the mixer on low, slowly add in your flour mixture to the butter mixture until it forms a dough.
Turn off the mixer and fold in the coconut flakes and toffee chips by hand until mixed.
Drop batter onto a parchment paper lined baking sheet with an ice cream scoop.
Bake at 375 for 8-10 minutes.