Coconut Toffee Oatmeal Cookies Recipes
COCONUT TOFFEE OATMEAL COOKIES
Make and share this Coconut Toffee Oatmeal Cookies recipe from Food.com.
Provided by JamesDeansGirl
Categories Drop Cookies
Time 28m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Line a few cookie sheets with parchment paper.
- Beat the butter and brown sugar until smooth.
- Add the eggs and vanilla; blend until smooth.
- Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
- Stir in the oats, toffee bits, and coconut by hand.
- Drop dough by rounded teaspoons.
- 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
- Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 99.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 14, Sodium 76, Carbohydrate 13.7, Fiber 0.6, Sugar 8.9, Protein 1.1
COCONUT OATMEAL COOKIES
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)
Provided by Barb G.
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In mixing bowl cream shortening,butter,and sugars.
- Add eggs and vanilla until blended.
- Set aside.
- In separate bowl, combine dry ingredients.
- Withholding coconut until all other ingredients are blended.
- Add coconut.
- Combine wet and dry ingredients until moist.
- Drop on greased cookie sheet about 1-2 inches apart.
- Bake for 10 minutes or until golden brown.
- Remove from oven immedietly- if overcooked cookies get HARD.
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- 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.
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