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Ingredients
- 1 C soft salted butter
- 1 C light brown sugar
- 1 C white sugar
- 2 eggs
- 1 T vanilla extract
- 1.5 C all purpose flour
- 1 t salt
- 1 t baking soda
- 1 T cinnamon
- 3 C old fashioned rolled oats—not quick
- 1/2 C shredded coconut
- 8 oz toffee bits
- 1 C golden raisins
Instructions
- Preheat oven to 350º
- Line two sheet pans with parchment paper
- Cream butter and sugars
- Add eggs and vanilla—and beat well
- Add flour, salt, baking soda, and cinnamon—and mix well
- Add oats, raisins, coconut, and toffee bits—mix until all ingredients are incorporated
- Using a cookie scoop, place dough onto cookie sheets
- Bake for 11 minutes
- Bake an extra few minutes to crisp them, if desired
- Under bake them, if chewy is preferred
- Sprinkle with flaky sea salt
- Remove to wire rack
- Cool completely, then store in an airtight container
Optional
- Freeze cookies on a sheet pan for about an hour before placing in an airtight container and freezing them long-term.
- Pull them out an hour before serving and no one will know they were frozen.