Oatmeal Coconut Cookies

Step up your oatmeal cookies with this version that includes coconut and toffee bits. These Oatmeal Coconut Cookies are the perfect family friendly cookie.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 163kcal

Author Deborah Harroun

Ingredients

2 cups light brown sugar packed
1/2 cup butter softened
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick cooking oats
1 (8 oz) bag toffee bits
1 cup sweetened shredded coconut

Instructions

Heat the oven to 350ºF. Lightly grease a cookie sheet or line with parchment paper.
In a large bowl, or the bowl of a stand mixer, mix together the brown sugar, butter, shortening, eggs, and vanilla.
2 cups light brown sugar, 1/2 cup butter, 1/2 cup shortening, 2 eggs, 2 teaspoons vanilla extract
In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
1 3/4 cup all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt
Add the dry ingredients to the butter/sugar mixture. Mix until almost combined.
Add the oats and mix to combine.
3 cups quick cooking oats
Pour in the toffee bits, followed by the coconut. Mix until it all comes together.
1 (8 oz) bag toffee bits, 1 cup sweetened shredded coconut
Make balls about 2 tablespoons each and place about 2 inches apart on the prepared baking sheet.
Bake for about 10 minutes, or until the edges are just browned.
Cool for 1 minute, then remove to a wire rack to cool completely.
Repeat with the remaining dough.

Notes

slightly adapted from Hershey's

SUBSTITUTIONS: You can use all butter instead of half shortening, but your cookies will probably spread more. You could also use unsweetened coconut to cut back on the sweetness a bit. Old fashioned oats can be used instead of quick oats, but they will change the texture of the cookies.

FREEZE: These cookies freeze well! To freeze, make the dough and roll into balls. Place the cookie dough balls on a baking sheet and place in the oven. Once the dough is frozen, you can take them and put them in a freezer safe container or a ziplock bag. Freeze for up to 3 months.

STORE: Store the cookies in an airtight container for 3-4 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition