Name: Oatmeal Toffee Crunch Cookies
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 eggs; 2 cups packed light brown sugar; 2 teaspoons vanilla extract; 1 34 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 12 teaspoon salt; 3 cups quick-cooking oats; 1 13 cups toffee pieces; 1 cup mounds sweetened flaked coconut (optional)

1

Heat oven 375F.

2

Lightly grease cookie sheet.

3

Beat butter, eggs, brown sugar, and vanilla in large bowl until well blended, Add flour, baking soda, cinnamon and salt; beat until blended.

4

Stir in oats, toffee bits and coconut, if desired, with spoon.

5

Drop dough by rounded teaspoons about 2 inches apart on cookie sheet.

6

Bake 8-10 minutes or until edges are lightly browned.

7

Cool 1 minute; remove to wire rack.

8

Cool completely.

Oatmeal Toffee Crunch Cookies

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