The best thing about this recipe is you can add just about anything to it and it will still be great. This recipe came about because I had little bits of each of the coconut, toffee chips, pecans and cherries and decided to include them all in a regular oatmeal cookie recipe. I love oatmeal cookies and the added ingredients were just an added bonus, plus they have to be healthy right? They have fiber, fruit and protein!
1 stick butter (1/2 cup)
1/2 cup shortening
1 cup sugar
1 cup brown sugar
1 tsp. Vanilla
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
4 cups oatmeal
1/2 cup sweetened shredded coconut
1/2 cup Heath Bits O’Brickle toffee chips
1/2 cup chopped nuts (I used pecans)
1/2 cup Maraschino cherries, diced
Preheat oven to 350°
Cream together the butter, shortening, sugars, eggs and vanilla. Add flour, salt, baking soda and oats and continue mixing. Add next five ingredients until thoroughly mixed.
Drop by teaspoonfuls onto cookie sheets and bake for 12 minutes.
Makes 4-5 dozen cookies depending on the size of the batter drops.
If you want to reduce the calories just a bit, add only 3/4 cup of each of the sugars.
This recipe makes a cookie that is crisp on the outside yet chewy on the inside.