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.
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.