Servings: 6 dozen
Equipment
- 1 KitchenAid Mixer paddle attachment
- 2 - 3 Nonstick Baking Cookie Sheets with parchment paper or PAM baking spray
Ingredients
- 1 cup unsalted butter softened
- 2 large eggs
- 2 cups packed light brown sugar
- 2 tsp Madagascar vanilla bean extract
- 1 ¾ cup unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp sea salt
- 3 cups quick-cooking oats
- 2 cups salted caramel baking chips
- 1 cup flaked or shredded coconut*
Instructions
- Preheat oven to 375°F.
- Line your cookie sheets with parchment paper or PAM spray.
- Beat the butter and brown sugar until smooth.1 cup unsalted butter, 2 cups packed light brown sugar
- Add the eggs and vanilla; blend until smooth.2 large eggs, 2 tsp Madagascar vanilla bean extract
- Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.1 ¾ cup unbleached all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp sea salt
- Stir in the oats, toffee bits, and coconut by hand.3 cups quick-cooking oats, 2 cups salted caramel baking chips, 1 cup flaked or shredded coconut*
- 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. Then eat, share (maybe) and enjoy!
Notes
Of course, you can substitute the baking chips if you want, or omit them altogether, as well as the shredded coconut. Overall, do what you need to make sure they're as enjoyable as they should be for you and yours!
Tried this recipe?Let us know how it was!
