Intern Jen's Oatmeal Toffee Cookies

We have the best intern program in the region if not the state. Not only do our interns get a chance to work in our newsroom and learn what it takes to be in the news industry, they also learn how to FEED THE TEAM! LOL. Well, I am not totally joking. The morning crew is always hungry. ALWAYS! So they will often come in with little munchies for the team. Our intern JEN made the most FABULOUS cookies and I asked if we could share her recipe with you! Here is it and THANK YOU JEN! SOOOO YUMMY FOR THE TUMMY!

Oatmeal, Toffee and Coconut Cookies

1 cup (2 sticks) butter, softened 2 eggs 2 cups packed light brown sugar 2 teaspoons vanilla extract 1 ¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 3 cups quick-cooking oats **optional** 1 1/3 cups toffee bits 1 cup coconut flakes

1. Heat oven to 375° and lightly grease your cookie sheet. 2. Beat butter, eggs, brown sugar and vanilla in large bowl until well blended. 3. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits and coconut with a spoon. 4. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are brown. Cool 1 minute, remove to wire rack to cool completely. Makes about 3 dozen cookies




Look for this special section in your
Baltimore Sun newspaper on Dec. 29, 2013.
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