Chewy Oatmeal Toffee Cookies
I love baking for a gathering. It gives me a chance to make treats that my family might snub. Oatmeal, coconut and toffee. Not always popular with my crew. Only me. So I baked up a batch of these loaded oatmeal cookies to take to my sister’s house in Colorado. Us Weber girls stick together when it come to sweets. I knew Maddy would help me eat them. And love them every bit as much as I did!
As we roll into August, thoughts of heading back to school and the end of summer vacation come to the forefront. But hold your horses, we need to kick back and fully enjoy the last weeks of the season. I’ll be pining for these sultry dog days of summer come January. So today, the Sunday Supper gang is gathering around the pool for one heck of a party. From icy cocktails to refreshing salads and dips as well as tantalizing desserts, we have all sorts of yummy recipes to share.
My mind went straight to desserts when contemplating my contribution, but it had to be one that would hold up sitting poolside. Frosted cakes and anything needing refrigeration were ruled out, but the easily portable cookie was ruled in. Again, I thought of those toffee and coconut laden oat cookies. I resisted overloading these buttery gems with extra chocolate which would turn into a melty mess from the heat of the day. Instead, I relied on toffee chunks for a minimal chocolate fix. My family might not swarm around these gems, but I promise, they are outstanding. Just ask Maddy. Add some Oatmeal Toffee Cookies to your baking list!
Recipes for Your Next Pool Party!
Refreshing Beverages and Cocktails:
- Cantaloupe Margaritas by Palatable Pastime
- Ginger Peach Sangria with Plums by Whole Food | Real Families
- Lime and Ginger Cordial by Jane’s Adventures in Dinner
- Lime in the Coconut Caipirinha by Cosmopolitan Cornbread
- Limeade Splash by Our Good Life
- Mojito Slush by Life Tastes Good
- Pear and Cranberry Orange Cocktail by Hezzi-D’s Books and Cooks
- Spiked Blackberry Lemonade by Serena Bakes Simply From Scratch
Appealing Appetizers and Snacks:
- Chip and Dip Sunflowers by Cindy’s Recipes and Writings
- Coconut Key Lime Cheesecake Dip by The Crumby Cupcake
- Eggplant, Spinach and White Bean Dip with Homemade Cheddar Crackers by Caroline’s Cooking
- Grilled Spicy Shrimp with Pineapple Aioli by A Gouda Life
- Low-Carb Turkey Club Bites by Momma’s Meals
- Roasted Jalapeno Hummus by Bobbi’s Kozy Kitchen
- Spicy Cheesy Corn Dip by Brunch with Joy
- Zesty Tex-Mex Shrimp Cocktail by The Weekend Gourmet
Super Sides and Salads:
- BLT Pasta Salad by A Day in the Life on a Farm
- Mexican Three Bean Salad by Tasting Page
- Olive Tomato Salad by Magnolia Days
- Superfood Crunch Salad by Food Done Light
Tempting Desserts and Sweets:
- 5 Fantastic Fruit Pops by Sunday Supper Movement
- Butter Pecan M&M’s Magic Bars by Cupcakes & Kale Chips
- Oatmeal Toffee Cookies
- Pink Lemonade Cupcakes by Sew You Think You Can Cook
- Sour Cherry Crumb Cake by Pies and Plots
- Swim Ring Cakes by The Freshman Cook
- ½ cup plus 6 tablespoons butter, at room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1½ teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups old fashioned oatmeal
- ½ cup coconut
- 1+ cup chopped Heath bars ( four 1.4 ounce bars)
- Heat oven to 350°F. Line baking sheets with parchment.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt and mix till combined. Mix in oats and coconut. Carefully stir in Heath bar chunks.
- Use a cookie disher or spoon to scoop out rounded tablespoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool on cookie sheets for a few minutes, then remove to wire rack to finish cooling.
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