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Take your baking skills to the next level with this toffee coconut oatmeal cookie recipe. Not only is it decadent and delicious, but it is packed with whole grain nutrition that will also make you feel full. You’ll have to restrain yourself because you’ll defiantly want to go back for seconds.
Whether you’re obsessing a brand new cookie idea or looking for fun new cookie dough recipes to try, Simply Oatmeal has you covered with creative combinations. In fact, there are a number of oatmeal cookies that can be served at anytime of day, there is no limit to the versatility.
From carrot cake oatmeal cookies to blueberry lemon oatmeal cookies, there are plenty of fun flavors to try! Don’t hesitate! Lets grab a mixing bowl and sheet pan so we can whip up a batch!
Satisfy your sweet tooth craving to keep going throughout the busy day. This fresh baked cookie recipe is easy to follow and only requires a handful of staple ingredients. Enjoy the combination of sweet toffee and captivating coconut with heart healthy benefits of oats, but this flavorful combination only scratches the surface.
Not only is this toffee coconut cookie dough recipe fulfilling, but it also containers nutritional basics like healthy fat and whole grain fiber. Each cookie is packed with energy boosting nutrition that tastes delicious that will also quench your craving for sweets.
How to make toffee coconut oatmeal cookies?
Assembling toffee oatmeal cookies is really easy to do. All you need is a mixing bowl and a few minutes to combine all the ingredients. Here are the quick and easy steps to follow:
Toffee Coconut Oatmeal Cookie Ingredients:
- Unsalted butter
- Brown sugar
- Vanilla extract
- Baking soda
- Regular rolled oats
- Toffee pieces
- Unsweetened coconut
In a medium bowl, mix together the flour, baking soda, cinnamon and salt.
Stir well and set aside.
In a large bowl, use a whisk to cream the softened butter and brown sugar.
Whip the mixture until smooth, then add the egg. Again, whip the mixture until the egg reaches a ribbon stage and begins to pull away from the side of the bowl.
Gradually add the flour mixture to the wet ingredients.
Stir until the flour is just combined. Over mixing at this point will result in dense and tough cookie dough.
Next, fold in the rolled oats, toffee pieces and shredded coconut.
Cut two separate pieces of parchment paper that is 12” wide.
Divide the cookie dough in half, and place half the dough onto each sheet of parchment paper.
Use the paper to roll the cookie dough into logs. Refrigerate the cookie dough for 30 minutes before baking.
Preheat the over to 375°F. Line a baking sheet with parchment paper. Cut the cookie dough into ½” thick slices.
The cookies don’t spread much, so dough can be placed about 2” apart on the baking sheet.
Bake at 375°F for 13 minutes. Remove the pan from the oven.
Allow the cookies to cool on the pan for 5 minutes, and then transfer the cookies to a wire rack to complete cool down.
Toffee Coconut Oatmeal Cookie Tips
Enjoy a dose of sweet toffee and rich coconut in this tasty oatmeal cookie recipe. The semi-sweet mixture takes the combined flavors to the next level. Here are a few tips to improve your oatmeal cookie baking skills to the next level.
- Coconut: Unsweetened coconut is a healthy component that packs a ton a flavor, natural sweetness and a bit of nutty aroma. Coconut is a predominate flavor in this cookie, however it is not overwhelming in overall balance.
- Toffee: Nutty aroma, sweet taste and subtle crunch, toffee pieces are the backbone to this delightful coconut combination.
- Oats: Rolled oats and quick oats work well when making this cookie recipe. Quick oats have thinner pieces that are broken up into small bits. Rolled oats have thicker flake size that gives texture to the cookie.
- Dried fruit: If you were looking to make a slight variation, dried apricots, cherries and raisins would enhance the taste of this cookie dough recipe.
- Nuts: There are no nuts in this recipe, but nuts add nutritional benefits like protein, fiber and healthy fat. Almonds, macadamia, peanuts and pecans are a nuts that could easily be added.
- Make ahead: Raw cookie dough can be kept in the fridge for up to a week, or frozen for about 3 months. Store inside an airtight container or ziplock bag to maintain moisture within the cookie dough.
- Storage: Fresh baked cookies last for about 5 days when stored inside an airtight container at room temperature. However, they will surely be eaten before then!
Fall in love all over again when you bite into a toffee coconut oatmeal cookie. The mouth watering toffee bites and coconut align perfectly with the hearty oats.
There are a number of health benefits from eating whole grain oats, and coconut also offers up a few of its own. This fresh baked cookie recipe is rich, but not sweet.
- ½ cup unsalted butter, softened
- 1 egg, room temperature
- ¾ cup packed light brown sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups regular rolled oats
- 5 ounces toffee pieces
- ½ cup unsweetened coconut, shredded
- In a large bowl, use a whisk to whip the butter and brown sugar until smooth.
Add the eggs, molasses and vanilla; continue whisking until smooth.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt; slowly add the flour mixture to the wet ingredients and mix until just combined.
- Fold in the rolled oats, toffee bits, and coconut.
- Divide the cookie dough in half and place onto two separate pieces of parchment paper. Use the paper to roll the cookie dough into a log shape.
- Refrigerate the cookie dough for about 30 minutes.
- Preheat oven to 375*F. Line a few cookie sheets with parchment paper.
- Slice the cookie dough into ½” wide rounds. Space each cookie about 2" apart onto the lined cookie sheets; bake 10-12 minutes, or until edges are lightly browned.
- Cool 5 minute on the cookie sheet, then transfer the cookies to wire racks to completely cool.
Make Ahead: Cookie dough will freeze well for up to 3 months. Add 1-2 minutes of time when baking frozen cookie dough.
Baked cookies can also be frozen. Thaw at room temperature for 10 minutes before serving.
Storage: Store the baked cookies in an airtight container at room temperature for up to five days.
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 63mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
Nutrition information isn’t always accurate.
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