Go Back
Print Pin

Oatmeal Chocolate Chip Coconut Toffee Cookies

These Oatmeal Chocolate Chip Coconut Toffee Cookies have the chewiest texture! Oatmeal, coconut, chocolate, & toffee all in a buttery cookie. I made them a couple times in the past month and all of my kids (and my husband) cannot get enough! They are hearty and filling and sweet but so satisfying from that chewy texture.
Makes 24-30 cookies, depending on size.
-
Author Plum Street Collective

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¼ cups unsalted butter, softened (2.5 sticks)
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups old fashioned oats
  • 3 cups shredded coconut (sweetened)
  • 1½ cups semisweet chocolate chips
  • 1⅓ cups toffee bits (like the Heath Bits o' Brickle - 8 oz. bag - one bag is 1⅓ cups)

Instructions

  • Combine flour, salt, and baking soda. Mix well. Set aside.
  • .In a large stand mixer fitted with the paddle attachment, or in a large bowl with handheld mixer, cream together butter and sugars on medium speed. Once well mixed, add in vanilla and eggs. Mix until incorporated.
  • Then add in combined dry ingredients and mix until dough is formed. Turning speed down to low, mix in oats and coconut until well combined.
  • Then slowly add in chocolate chips and toffee bits. I like to unlock the stand mixer at this point (so it doesn't crush the chips) and mix in the chocolate chips and toffee with the mixer.
  • Once cookie dough is well incorporated, use a to scoop dough onto a parchment-lined cookie sheet. Freeze cookie dough balls for 15-20 minutes until solid.
  • When ready to bake, preheat oven to 375°F.
  • Place frozen cookie dough balls spaced 2 inches apart on a parchment-lined baking sheet.
  • Bake cookies for 8 minutes, then remove from oven and drop the pan onto the stovetop to help flatten out the cookies. Then use the back of a spatula to lightly press on the top of each cookie. This will flatten them and make them chewier. Then return the pan to the oven and bake for 4-6 more minutes until the edges are golden brown and the tops are light golden.
  • Remove from oven and let cookies cool on pan for 5-10 minutes to set.
    Enjoy!!
  • (These cookies store great in an airtight container for up to a week.)