I seriously owe my friend Claire some cookies, so I thought I would make cookies I have already made her before that she loved. The mix of oatmeal, toffee, and coconut makes a moist, crispy, and tasty cookie. The pecans I added also add a nice crunch.
Recipe:
Ingredients:
½ cup softened butter
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
¾ cups all-purpose flour
The batter for these cookies is especially good. |
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine salt
1 ½ cups quick-cooking oats
½ cup sweetened coconut
1 cup (a little less) toffee bits
½ cup chopped pecans
Directions:
Heat the oven to 375°F and lightly grease cookie sheet
Beat butter, brown sugar, eggs and vanilla. One well blended, add flour, baking soda, cinnamon and salt.
Bake 8 to 10 minutes or until edges are lightly browned.
These weren’t able to leave my house without a few missing/eaten…oops.
This recipe makes about 24 cookies. |
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