Coconut Toffee Oatmeal Cookie Bites

Coconut, toffee and oatmeal all packed into one cookie is a combination that is downright addictive. Consider this to be a warning, because these Coconut Toffee Oatmeal Cookie Bites are difficult to stop snacking on. The cookies are baked in a mini muffin pan, giving them a look that sets them apart from your typical oatmeal cookie, in addition to all of the flavor that they deliver.

The cookies start off with a buttery oatmeal cookie dough, which is loaded with plenty of shredded coconut and little toffee bits. Coconut always goes well with oatmeal, since the two elements have nutty flavors that compliment each other. The toffee adds a little extra sweetness and is enhanced by the butter in the cookie dough. They’re sweet – but not too sweet – and have a shape that allows them to have a crisp exterior and a perfectly chewy interior.

After baking, only wait 5-10 minutes before removing the cookie bites from the pans. As the pans cool, the toffee bits can actually cause the cookies to stick in the pans, so it is easiest to remove them when they are still slightly warm. Making sure that you lightly grease the pans before baking will help a lot, though they do get stuck, giving the cookies a gentle twist or running a small knife around their outer edge will loosen things up.

This recipe makes a lot of little cookie bites, so I like to make it when I need something for a big party or gathering. If you don’t need quite that many, you can halve the recipe. The recipe can also be doubled for a really big batch! If you are baking in large quantities, you might not have enough mini muffin pans to do everything at once – but don’t worry if that is the case because the batter can sit for a while if you need to do multiple batches in one pan.

Coconut Toffee Oatmeal Cookie Bites
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups oatmeal (rolled or quick cooking, not instant)
1 cup shredded coconut, sweetened or unsweetened
1/2 cup finely chopped toffee bits

Preheat the oven to 350F. Lightly grease a mini muffin pan.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, cream together the butter and the sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually blend the flour mixture into butter mixture. Stir in the coconut and toffee bits.
Fill the muffin cups about 3/4 full with dough – just under a 1-inch ball. The dough will spread during baking.
Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges.
Cool in the pan for about 5 minutes before removing cookie bites and transferring them to a wire rack to cool completely. The tops may sink slightly as the cookies cool.

Makes about 5 dozen