These sensational treats have four of my favorite cookie ingredients: oatmeal, white chocolate, toffee, and coconut. Perfect for a crowd, these White Chocolate Toffee Chunk Cookies are dangerous to keep to yourself.
Dangerous to your waistline, that is. That makes them perfect for tailgating or any game day gathering.
White Chocolate Toffee Chunk Cookies
I made these cookies just for me. In our household, we have one who doesn’t like white chocolate, another who doesn’t like oats or coconut in cookies and four who aren’t fans of toffee. That leaves little ol’ me as the sole enthusiast of all four.
So I save these gems for gatherings of friends and families. These loaded oatmeal cookies are perfect for game day get-togethers. A nice change from plain oatmeal or chocolate chip cookies. Hopefully, your friends and family don’t have the persnickety palates that I deal with on a daily basis. Check out more of my favorite white chocolate recipes if you’re an addict like I am!
Easy Football Food
In my book, nothing is easier than baking up a batch of cookies. Set your butter out on the counter early in the day. When it’s soft, it’s a breeze to mix up all the ingredients Before long, you’ll have hot cookies fresh from the oven.
Though I love nachos, quesadillas, and other savory fare on game day, a little something sweet is definitely in order. These white chocolate toffee chunk cookies are perfect to munch on while you’re watching your football team.
Tips for Making Chewy Toffee Cookies
There are a few basic tips for making perfect, chewy cookies. Nothing complicated, but I always prefer chewy to crisp, so if you’re on team chewy cookies, keep reading!
- PRO-Tip:You can make most chewy cookies into crisp cookies by over baking, so watch your baking time. All ovens bake differently, so your first batch of a new recipe may not be perfect.
- The middle of the cookies may look slightly underdone when you pull them out of the oven, but the residual heat of the baking pan will continue the cooking process for a few minutes.
- If you find the perfect baking time for your tastes, make sure to make a note of it on the recipe for your next batch.
- Have all your ingredients at room temperature for easy mixing.
- Your butter should be soft, but not greasy looking.
- PRO-Tip: Mix your cookie dough with a wooden spoon, not a mixer.
- A mixer will over activate the gluten along with adding air to the batter. Your cookies may be more cakey than chewy if you use a mixer.
- Look for a recipe with brown sugar and butter as both will add the needed moisture for chewy cookies.
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White Chocolate Toffee Chunk Cookies
Delicious oatmeal cookies filled with white chocolate, coconut and toffee chunks. Adapted from Cafe Sucre Farine.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 minutes
- Yield: 3 dozen 1x
- Category: Dessert, Cookies
- Method: Mixing, Baking
- Cuisine: American
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 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.
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