Take some oats, sweetened coconut, peanut butter chips, and toffee bits, put ’em all together, and you get…
The impetus behind these cookies is that I gave up chocolate for lent. Enter, chocolate-free treats. I thought this would be really challenge. Then I remembered peanut butter. And coconut. And toffee.
Rather than just using one, I figured might as well through ’em all into one choc-full-o-flavor cookie. And ya know what? I don’t even MISS chocolate in these!! It’s true, they actually don’t need it.
I took my basic oatmeal cookie recipe and made some tweaks to incorporate all the additional ingredients. I promise, even if you’re a chocoholic like myself, it’s still worth making a batch.
Here we go, recipe:
Oatmeal Coconut Toffee Peanut Butter Chip Cookies!
Makes about 5 dozen cookies.
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 sticks butter, softened
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 large eggs
2 1/2 cups oatmeal
1 1/2 cups shredded sweetened coconut
1 10-oz bag peanut butter chips
1 8-oz bag toffee bits
1) Preheat the oven to 375 degrees F. Line baking sheets with silpat mats (or parchment paper). Set them aside.
2) In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and oats. Set aside.
3) In a large bowl (or the bowl of your kitchenaid mixer), place the butter, brown sugar, and granulated sugar. Beat on a high speed until it’s light and fluffy, about 5 minutes.
4) Add in the 2 eggs and the vanilla. Beat again until fully combined. Slowly add in the flour mixture on a low speed until almost no more flour streaks remain.
5) Add in the coconut, toffee bits, and peanut butter chips. Use the electric mixer to mix in as much as you can. You’ll probably have to switch to a wooden spoon because it’ll be a thick batter. Mix until everything is fully incorporated.
6) Using a small-medium sized cookie scoop (or two spoons) scoop the cookie dough onto the baking sheets, leaving about an inch between each cookie. Bake in the preheated oven for about 8 minutes, or the edges just start to brown.
7) Allow them to cool for about 2 minutes on the baking sheet. Then use a spatula to move them over to a wire cooling rack.
8) Repeat the baking process until you’ve used all of the dough.
9) As always, I recommend trying them while they’re warm. 🙂 Deeeeeeeeeelish
10) Allow the cookies to cool completely on the wire rack. Then store them in an airtight container, or serve ’em!
These guys will probably be an integral part to getting me through this whole no chocolate thing
What are you favorite non-chocolate treats?!