Oatmeal Coconut Toffee Cookie

• 1 ½ cups (180g) all-purpose flour
• ▢3 cups (267g) old fashioned rolled oats
• ▢1 ½ tsp baking powder
• ▢1 ½ tsp baking soda
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• ▢½ tsp salt
• ▢1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢1 cup (213g) brown sugar
• ▢½ cup (99g) granulated sugar
• 3/4 cup coconut
• 1 package toffee bits
• ▢2 large eggs
• ▢1 1/2 tsp vanilla extract
• Preheat oven to 350.
• In a mixing bowl, combine the all purpose flour, oats, baking powder, baking soda and salt.
• In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on medium speed for 1-2 minutes.
• Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined. Add coconut and toffee bits.
• Use a large scoop and only put 4 cookies on a baking sheet, leaving room for them to spread.
• Bake for 15 minutes.
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