It’s reveal day for Group C for March’s Secret Recipe Club. I was blessed to be assigned another fabulous blog, The Café Sucré Farine. I have been a fan of Chris’s blog for ages, and it is FULL of fantastic recipes. It took me a matter of seconds to see a couple must make dishes. I quickly printed off two recipes I was dying to try…and decided on the one that I had commented on many months before. Oatmeal + Heath bar chunks + coconut + white chocolate chunks = winning cookies! So glad I got a little nudge to make these outrageously delicious Toffee and White Chocolate Chunk Cookies. Thanks so much, Chris!
1 ¾ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 cup butter, at room temperature 1/2 cup sugar 1/2 cup brown sugar 2 teaspoons vanilla 1 large egg 1 cup quick-cooking oats 4 1.4 ounce Heath bars, cut into chunks
1/2 cup coconut, shredded 8 ounces white chocolate, cut into chunks
Preheat oven to 375º. Line baking sheets with parchment. Set aside.
Cream butter and sugar until fluffy.Add vanilla and egg. Beat well.
Add flour, baking soda and salt to creamed mixture. Mix well
Add oats, toffee pieces, coconut and white chips. Mix well.
Place heaping tablespoons of dough on baking sheets, 2 inches apart. Bake 10 to 12 minutes.
Allow cookies to cool a few minutes, then remove to cooling rack.