Chocolate Toffee Crunch Cookies

It’s been awhile since I’ve made some cookies. Toffee bits have been in my pantry for a week or so and I was looking for something interesting to make with them. When I stumbled on a recipe for Toffee Crunch Cookies on Food Network, I decided to adapt a bit and made these Chocolate Toffee Crunch Cookies. These cookies are chock full of toffee bits, oatmeal, shredded coconuts and chunks of chocolate almond candy bars. It’s a great mix of textures and flavors!…

The only changes I made to the original recipe include omitting almonds and adding chopped chocolate almond candy bars which I had sitting in my pantry. You can certainly use chocolate chips or whatever chocolate bars you prefer. Aside from that, this recipe is one you can certainly play around with by adding other baking chips and/or nuts.

I really liked this cookie’s mix of textures. The sweet bits of toffee, chewiness from the shredded coconut and oatmeal, and the bursts of melted chocolate from the chocolate chunks swirled in really worked so well together. At this point, I’m craving ice cream and think these cookies would be great as ice cream cookie sandwiches!

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup toffee candy bits
1/2 cup chocolate chips (or chopped bittersweet chocolate bar)
1 cup oatmeal
1 cup sweetened flake coconut

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.