Tuesday, November 12, 2013

Loaded Oatmeal Coconut Cookies for #CookieWeek

It's #cookieweek my cookie monster friends! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAidKing Arthur FlourOXOSilpat and Zulka Pure Cane Sugar to help with your cookie making needs!
Being Queen Cookie Monster...I think I have like insanely high standards for cookies.
Like...to kind of an insane degree.

Take these cookies: they're good cookies. Michael liked em just fine, there's nothing wrong with these cookies. BUT-I was so mad at them. Like "THESE COOKIES ARE SO MEDIOCRE. Like...anyone could have made them...ugh!" *and then she threw herself exasperatedly on the bed* (not really. but kinda)
Now that I've disclosed my not 100% happy feelings, let's discuss why that's probably not fair:

They are good cookies. They're easy. They're super customizable (go ahead and throw just about whatever you want in these babies). And they're just fun, crunchy, grab and go kinds of cookies. They also make enough to feed an army. Not a small one either, nope, a full on, full sized, army.* Plus I may have mixed some of that delectable caramel sauce up in 'em. Because life's short. Eat cookies.

*well...no. But it does make a lot.

 Loaded Oatmeal Coconut Cookies

Author: Kayle, "The Cooking Actress"
Adapted from Picky Palate's "Toffee Crunch Cookies"

Makes a lot of cookies! (Sorry for the inaccurate amount)
Ingredients:

  • 1 cup (or 2 sticks or 16 tbsp.) butter, softened
  • 1 and 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 cups all purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 8-10 oz. bag toffee candy bits  
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • A few tbsps. caramel sauce
Preparation:
  • Beat together the butter, sugar, and vanilla in a large bowl, until light and fluffy.
  • Mix in eggs.
  • In a separate bowl whisk together the flour, salt, and baking soda.
  • Slow mix the dry ingredients into the wet. Mix in the toffee, chocolate chips, pecans, coconut, oats, and caramel sauce.
  • Chill dough for about 30 minutes.
  • Preheat oven to 350 degrees.
  • Using a medium cookie scoop, or just scoop out 1.5 tbsp. of dough onto a baking sheet (either sprayed with nonstick cooking spray or prepared with parchment paper or a silicone baking mat), leaving PLENTY of space between (they will spread!).
  • Bake 11-12 minutes, until the edges are golden. 
  • Allow to cool on sheet for about 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container.
Now, check out more #CookieWeek goodness from the other participants!:





  • Coconut Macaroons by Frugal Antics of a Harried Homemaker





  • Ginger Crinkle Cookies by Love and Confections




  • Loaded Oatmeal Coconut Cookies by The Cooking Actress




  • Peppermint Cream Cheese Thumbprints by Jen's Favorite Cookies




  • Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

  • Tools used in this post



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    Disclaimer-This post contains Affiliate links. OXO, KitchenAid, Zulka Sugar, and King Arthur Flour are providing the giveaway prizes.
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