You know what we haven't had in awhile?
These cookies actually bring me back to when I was filming in Maine, way back in 2010. The woman who made us all our food would oftentimes bring us the most delicious cookies, and I was shocked by how much I loved them since they were thin and crisp! But toffee was the secret. Toffee in a thinner cookie is like magic somehow. I don't know, but these cookies reminded me of those cookies but...even better. The coconut and oatmeal gave these cookies such great texture, as well as taste, and ya know...getting to eat these in the comfort of my own home instead of a lake house I was sharing with like 15 (more or less) strangers was also a plus (I totally had tons of fun filming, though! Don't get me wrong! But being nearly completely cut off from the outside world for about a month wasn't my favorite thing--internet was spotty and cell reception was borderline nonexistant.)
So yeah, these cookies are special. They're delicious. You should make them and continue to eat them to your heart's content (which means you'll eat them all...which is totally cool.)
Coconut Toffee Oatmeal Chocolate Chip Cookies
Makes 1-2 dozen, depending on sizeIngredients:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/4 tsp. baking soda
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 3/4 cup all purpose flour
- 1 cup rolled oats
- 1/2 cup toffee bits
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, using a mixer (stand or hand--if possible, use paddle attachment) cream butter and sugars on medium speed.
- Mix in the egg, then slowly stir in the vanilla, baking soda, coconut, flour, and oats.
- Fold in (may need to use hands) toffee and chocolate chips.
- Chill cookie dough for at least 30 minutes, and keep cold (keep refrigerated in between baking batches).
- Drop desired size of cookie dough mounds onto an ungreased or silpat lined baking sheet. Bake cookies 11-13 minutes, until beginning to brown around the edges.
- Allow cookies to cool on sheet until they are firm enough to transfer to a wire rack to cool completely.
A beautiful cookie bottom. Nom nom nom.