Oatmeal Toffee Coconut Chocolate Cookies - What Would Betty Do?

Chunky, chewy and altogether tasty.

I had a bag of toffee chips in the pantry, but didn’t want to make the standard über-sweet recipe on the side of the bag. I scouted the rest of the pantry for remnants from other recipes: coconut, semisweet chips, white chips. Hmm, this might have potential.

As it turns out, I completely oversoftened (melted) the butter. It was easy enough to mix everything together with a spoon, and save my KitchenAid stand mixer for bigger projects.

Ingredients

1 cup butter, melted
1 cup brown sugar
1/2 cup granulated sugar
2 eggs, beaten
2 tsp vanilla extract
1/2 tsp baking soda
1 cup shredded coconut
1 1/2 cups all purpose flour
2 cups rolled oats
1 bag toffee chips
3/4 cup semisweet chips
1/2 cup white chips (optional)
1/2 cup chopped nuts (optional)

Save the mixer for another project. This can be mixed by hand.

Instructions

Preheat oven to 350 degrees F.

In a large bowl, mix butter and sugars until well combined. Add beaten eggs and vanilla. Mix to combine.

In a separate bowl, mix flour, baking soda, oats and coconut.

Add dry ingredients to the wet ingredients and mix to combine. Stir in chips, nuts and other preferred mix-ins.

Chill dough in the refrigerator for 30 minutes.

Use a 1 inch scoop to measure dough onto parchment or silicone baking sheets. Bake for 12-14 minutes or until golden brown. Cool on the baking sheets for 3-5 minutes or until firm enough to lift off. Finish cooling on a wire rack.