Toffee Coconut Chocolate Chip Cookies

For some reason cookies were always a difficult thing for me to bake. They're such a basic concept, yet they always seemed to come out "eh" for me - too flat, cooked too long/not enough, just less than spectacular. I gave up for awhile and just figured I wasn't a cookie baker. Then slowly but surely I started to try baking cookies again, and thanks to my husband (who was very supportive despite some disappointing batches in the beginning) I do believe I'm getting the hang of this! This is a recipe for a chocolate chip cookie dressed up with toffee bits, coconut and rolled oats. Be sure to use good quality vanilla as it's a big part of the flavor of this cookie.

TOFFEE COCONUT CHOCOLATE CHIP COOKIES

INGREDIENTS:
1 cup butter, softened
2 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
3/4 cup toffee bits
3/4 cup dark (or semi-sweet) chocolate chips
1 cup sweetened flaked coconut


DIRECTIONS:

1. Preheat oven to 375 degrees.

2. In a large bowl beat butter, brown sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda and salt. Gradually add dry ingredients to butter mixture, beating well between additions.

3. Add rolled oats, toffee bits, chocolate chips and coconut. Stir until well combined. Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet.

4. Bake for 8-10 minutes or until edges are lightly browned. Cool 1 minute and remove to wire rack to cool completely.