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After the first bite of these Coconut Pecan Toffee Cookies, you'll know that you'll be making them again and again. They're buttery, crisp, crunchy and irresistibly delicious!
These Coconut Pecan Toffee Cookies were inspired by a visit to a wonderful bakery that's located in one of the charming mountain towns near where we live. As I nibbled on one of their buttery, crisp, coconut pecan cookies, ideas for recreating them were already swirling through my mind.
I used an all-time favorite cookie recipe that I've been making for over 40 years (yikes, that sounds old!) as the basis for these Coconut Pecan Toffee Cookies. It has a similar texture to the cookie from the bakery so I knew it would work. I already had most everything I needed; flour, sugar, butter, eggs, oatmeal, coconut and toffee bits but was missing a crucial ingredient.
Rice cereal. Yes, a box of Rice Krispies was all I needed. This unusual baking ingredient is part of what gives the cookies such an amazing, light texture. The cereal creates tiny air pockets that make these cookies uniquely delicious.
No mixer needed!
I didn't bother pulling out the mixer for these Coconut Pecan Toffee Cookies as they're easy to stir together by hand. With a large bowl (the recipe makes a BIG batch) and some soft butter, the dough came together quickly and was ready for the oven within 10 minutes.
A wonderful aroma wafted through the house as the first batch baked and then came the taste-test. I took a cookie and glass of cold milk to Scott (the resident cookie expert). He took one bite and declared them "even better than the bakery cookies". Mission accomplished!
Everyone else who's tried these cookies has also loved them. People's eyes light up with the first bite and they often say "Wow! What's in these cookies?" or something similar. The combination of butter, oats, rice cereal, pecans, coconut, and toffee creates fabulous flavor.
Mix up a batch of these Coconut Pecan Toffee Cookies next time you're looking for a special treat that will "wow" your family, friends, co-workers, neighbors, teachers, etc. And just send them a link to The Café when they beg you for the recipe!
Café Tips for making these Coconut Pecan Toffee Cookies
- It might sound weird to use oil and butter in this recipe but that's what creates the amazing texture. Also, this recipe makes a BIG batch of cookies so the amount of oil/butter per cookie is similar to most cookie recipes.
- I like sunflower and grapeseed oil but any mild neutral flavored oil can be used in this recipe.
- These cookies freeze well and are wonderful to have stashed away in the freezer for rainy days, sweet tooth attacks and/or I-need-a-quick-dessert-moments. That being said, if you wanted to make a smaller batch, just half all the ingredients. For the egg, whisk it together in a measuring cup and discard half of the total amount.
- You could use an electric mixer for this recipe but it's not necessary. I almost always mix the dough up by hand but, if you're not using a mixer, it's important that the butter is very soft. I either leave it out overnight to soften or use the microwave on the lowest power (10%). My microwave takes about 3 minutes at 10% power but every microwave will be a bit different.
- If you want to try a little different twist on this recipe, these Chocolate Chip and Dried Cherry Cookies are made with the same base recipe.
- Toffee bits can be found in most larger grocery stores in the same area as chocolate chips. You can also order toffee bits online. If you can't find toffee bits, just omit them. The cookies will still be delicious!
- If I want my cookies to look a little fancy, I'll remove them from the oven after 10 minutes of baking time and add a few extra pecans on the top as well as a sprinkle of flaky sea salt. Maldon is my favorite flaky sea salt. Just take a pinch of it between your fingers and rub them together to crush the big flakes a bit as you sprinkle. Maldon can be purchased at many larger grocery stores and online.
- Generic rice cereal will work just as well as the name brand. I usually keep a box in the freezer as we don't eat rice cereal for breakfast. It will last for months in the freezer.
- I like to reserve a few pecans to garnish the top of the cookies.
- I love these pre-cut parchment paper sheets. They come in a package of 200, are flat and easy to store and last forever!
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Coconut Pecan Toffee Cookies
Ingredients
- 1 cup butter, very soft
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 cup mild-tasting oil, sunflower, grapeseed, canola or safflower will all work well)
- 1 tablespoon vanilla
- 3 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crisp rice cereal, (like Rice Krispies)
- 1 cup old fashioned rolled oats, not quick oats
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup toffee bits
- flaky sea salt, for topping, if desired
Instructions
- Preheat oven to 325˚Line two sheet pans with parchment paper for easy clean-up.
- Combine soft butter and sugars in a large bowl. Stir until well combined and creamy.
- Add the egg and stir well. Slowly add the oil and stir until combined. At first, it will seem like the oil is separated. Just keep stirring and it will all mix in. Add the vanilla and stir to combine.
- Sprinkle the flour, soda and salt evenly over the butter mixture. Stir until all flour has been incorporated. Add the Rice Krispies, oatmeal, coconut, pecans and toffee bits and stir until evenly incorporated.
- Scoop dough out onto the prepared cookie sheets. Bake 16-20 minutes or until golden brown. (If desired, bake for 10 minutes then remove and tuck a few extra chopped pecans into the top of each cookie. Sprinkle lightly with flaky sea salt. Return to oven for 6-10 minutes or until golden brown.)
- Allow cookies to cool on pan for 3-4 minutes then transfer to a cooling rack to cool completely. Cookies will be soft at first but will firm up after several minutes.
Notes
Nutrition
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Hi, Chris! I believe I may have caught another metric button potentially catastrophic error for you. You call for 1 cup of the toffee bits, with a metric equivalent of 240 grams. But here's the deal, A standard 8-ounce bag of Heath Bits o' Brickle contains roughly
1 ⅓ cups of toffee, and an 8-ounce bag weighs exactly 226 grams. Therefore, 1 level cup of toffee bits physically weighs right around 150g to 160g. I caught the error in time, because it just looked like too much stuff to me. Hope this helps others who prefer to weigh. And I weigh a lot. (And yes, you can understand that 2 ways....)
Or do you intend we use the entire bag? (Amazing that only just occurred!)
You have the nicest way of keeping me in line, John! 😂 I will take care of that!
I was looking through comments to see if anyone had frozen dough balls and came across the toffee bits discrepancy. I see that the original recipe still has 1 cup as 240g . I will go by the 1 cup measure of 150g. 240g seems way too much.
Back to my original quest, Have you frozen the dough balls?
Thanks, Inge! I thought I had corrected that, but it looks like it didn't come through. Yes, 150g is perfect. Thanks for the heads up!
although ridiculously caloric, they are very tasty! Have almost a shortbread like texture, nice and crunchy. I noticed the dough got quite crumbly after the first couple of pans, but I could still squish it together
Yes, I agree, Megan, these cookies are delicous but definitely a splurge! If the dough gets a little crumbly next time, just wet your hand and sprinkle a little water over it, then mix and the dough will loose that crumbly texture.
These are amazing
I made them for a church event and people kept coming back for more
I used a small scoop so they made a lot
I will freeze the leftovers
Thanks so much
Thanks for your kind comments, Carol! So glad to hear that these were a hit at your church event. The cookies (both in individual portions before baking and post-baking) freeze extremely well. We appreciate you taking the time to let us know how well these turned out for you!
These are delicious, light, and crispy. I highly recommend them and will make a FULL batch from now on!
Hi D, Thank you for the excellent review! It's great to hear how well these cookies turned out for you. Thanks for taking the time to let us know how much you enjoyed them!
I have to say that I haven't made these exact cookies.
This is a very old recipe which you might still be able to find in
old cookbooks or even on google. This same recipe was handed down
to me from my mother. It is called '100 cookies'. Your recipe has the
addition of toffee bits and pecan. I must make them.
The original recipe '100' cookies is delicious as is and i take it to church
functions all the time, so I can only imagine how good they will be with your
additions. I must give them a try.
Thank you for all your recipes.
Claudia
I love this story, Claudia! I knew it was an old recipe - I got it many, many years ago from an elderly woman who brought some to the hospital where I worked. They were so good, I begged for the recipe and have been making variations every since. She called them "Cereal Cookies" and we have always called them "Sister Cookies" because she was visiting her sister at the hospital and brought a treat for the nurses. I have made so many variations of this recipe and everyone goes crazy over them. My sister, Annie, has become quite famous for them among her family and friends I love recipes that have such a fun history!
Can you use all butter in this recipe instead of the oil? Or could you use coconut oi8l that has a neutral taste?
Hi Michelle, I don't recommend using all butter (it would change the texture, which is so amazing) but any neutral oil will work great. I now usually use avocado oil with great results.
I'm sure these cookies are delicious but is there anyway to reduce the fat & sugar content? A cup of oil plus a cup of butter! Plus almost 2 cups of sugar. Yikes, that seems like a lot.
Hi Diane, I know it seems like a lot of sugar, butter and oil but this recipe makes a huge batch of cookies. If you cut the recipe in half you will end up with a regular size batch of cookies.
That said, if you’re looking for a lower fat/sugar cookie, I would go with a different recipe.
Can the dough be chilled until use-about a day or overnight? My cookie doughs bake better when they are chilled.
(These cookies look delicious !)
Thx,
Mary O.
Hi Mary, yes, that works well!
I made a complete batch, but they aren’t doing as well as I had hoped they’re quite flimsy and fall apart. I noticed in your picture they’re quite flat. Did you flatten them with a spoon ? I put them in a ball as you had said. I don’t know if sea level makes a difference I live practically in the mountains. Would this be why they fall apart?
Hi Dana, I'm so sorry you had trouble with this recipe. It's difficult to say what went wrong without having been right there in the kitchen with you.
These cookies are a little more crumbly than some but they definitely shouldn't fall apart after being baked. I haven't had this complaint from other bakers as you can read in the comments.
I live at 2700 feet in the mountains of North Carolina, so, unless you live much higher than that, the altitude shouldn't make a difference.
Regarding your question, I don't flatten the cookies. I scoop them up with a retractable scooper right onto the sheet pan. Again, I'm sorry that your results weren't as you hoped for.
I am planning to make these cookies today, and I was wondering whether to use salted or unsalted butter? Thank you!
Hi Dawn, I use salted butter but if you only have unsalted, just add an extra pinch of salt.
I don't have rice krispies currently. Could I use rice Chex and perhaps crush them a little?
Hi Annette, we haven't tested these with chex.
I’m not really a baker but I have made at least a dozen of your cookies with huge success. These cookies are by far our most favorite!! The crunch, the texture, the taste - will be making these over and over. This recipe makes a lot - I see one comment about freezing the cookie balls so I’m going to try that. Thanks again for a delicious, easy recipe!!
Awesome! Thank you for the kind review, Diane!
I'd love to make these cookies; however, I have quick cooked oats and for the life of me because I only use oats for baking, I'm not sure what the difference is between quick cooked and old fashioned. Can you please explain the difference to me?
Hi Deb, quick cook oats are processed further than old fashioned oats so that they cook faster. They have a softer, potentially mushier texture. Old fashioned oats hold their texture better and are chewier. We like the texture of the old fashioned oats in this recipe.
Oh my gosh....these are the BEST cookie I have ever had! Perfect texture, taste, everything! I will make those recipe so often! My go-to cookie from now on. Thank you for sharing this recipe!
Awesome! Thanks for the review, Nicole!
These cookies have become a staple in my baking portfolio. I've shared this recipe many times, of course crediting my source!!!! Thank you for sharing this absolutely wonderful recipe!
Wonderful! Thank you for the review, Pamela!
Well damn! These cookies are just astoundingly good! I thought I had a bag of toffee bits, but I'd grabbed crushed 5th Avenue bars by mistake - such a great mistake that I'll make again and again! I ended up using a hand mixer (I'm in my 80s and I forgot you said we didn't need to...) and maybe that's why the batter was so loose. I chilled the dough for an hour and they still spread like Covid. So for the second batch (sheet?), I flattened the scoops just a tad with my palm, and then poked them in from the sides to make plateau-shaped disks about 1 1/2 inched wide. Perfect! With the success of these, I've decided I clearly have to try every recipe you've been kind enough to publish on your fine website! I thank you! My grand kids thank you. Their kids thank you. Keep up the delicious work!
Ha! Thanks for the review, John! So glad you found us and are enjoying the recipes!
Absolutely delicious So easy to make! Had comments I could eat the whole plate full now!
Awesome! Thanks for the review, Sandra!
I accidently omitted the rice cereal. I saw comments where it said the cookies won't have the same texture without. Although I didn't intentionally leave it out, I already had them in the oven when I realized so I continued on. They came out fantastic without the rice cereal. Maybe not the same cookie but they are delicious without it. I would tell anyone who doesn't have rice cereal or doesn't like it to try these without, they are amazing!
Thanks for your review, Colleen!
I’ve made these twice this week! Both batches were perfect - BEST.COOKIES.EVER!!!!! ❤️❤️
Awesome! Thanks, Robin!
I want to bake these cookies bur don't have the crisped rice cereal. Can I just omit this ingredient or will it affect the final result?
The texture of these cookies is quite dependent on the rice cereal. You'd be better off going with a different recipe.
These cookies were my choice to bring to this year's cookie exchange. I took several dozen along with another batch of cookies to my Wednesday church service and had them "taste test". Hands down, it was a winner! Thank you for sharing this 5 star recipe!
Wonderful! Thanks for letting us know, Julie!
I really couldn't taste the toffee (I used Heath toffee bits).
Hi Tulsi, It's an overall flavor, the toffee blends with the other ingredients to give a different taste than if you made the cookies sans toffee.
These are my absolute new favorite cookies!! I refrigerated part of the dough about 30 minutes before baking- these were fairly crumbly, but the rest of the dough that I froze in balls for later baking was perfect! My children who don’t even like coconut went back for thirds and fourths- I had to hide a couple for myself before they were all gone. I will definitely put these into my cookie rotation!
Thanks so much for your review, Crystal!
These cookies are outstanding...loved them. Do you base your oven temps. on convection or non-convection oven? My cookies seem to spread out a lot...why might that be happening. Do you freeze the cookies or the dough? I know that is a lot of questions, but would like to hear from your experiences. Thank you, Nadine
Hi Nadine, so happy you enjoyed these cookies!
Regarding your questions,
- I don't use convection. I love convection but I know that a lot of people don't have it so I always use regular oven heat.
- It's hard to say why your cookies are spreading. It could be that the butter you use has more moisture or the method of measuring the flour.
- I don't refrigerate this dough but if your cookies are spreading, that may help!
What size is the cookie dough? I used a heaping tablespoon of dough getting about 12 cookies per baking sheet. I ended up with almost 5 dozen cookies. What size is yours?
These cookies are very very tasty easy to put together and everybody loved them but because I’m a little bit of a perfectionist I want them to look like yours mine kind of flattened at the edges how can I get them to look like the photo I have a new stove butter was soft ingredients fresh tried both a Silat and parchment paper even chilled the dough I put some unbaked balls in the freezer to see if that works tomorrow any ideas 🤔
Hi Cheryl, if this happens again, you might want to add just a bit more flour. Some butter has a higher water content so that might be affecting it.
These cookies are amazingly delicious and addictive!!!! I made 1/2 of the recipe and they turned out better than I expected! This is now my favorite cookie recipe from over 50 years of baking! Thank you so much for making my husband of 40 years a happy man😂😂.
Thank you, Maria! 💕 I appreciate you taking the time to share your results and absolutely loved hearing about your husband!
These cookies are... Awesome! Easy to make, and an interesting blend of ingredients come together in your mouth to bring a big smile! Thank you so much for sharing!
You're welcome, Chris! I'm so happy you enjoyed them!
A few people have commented on the crunchy crumbliness if these cookies. I made a cookie bar and it was a wonderful option. I used half the recipe in a 1/4 sheet pan, patted to about 1/2-3/4” thickness and cooked at 325F for 25-30 minutes. Yum!
Thanks, Coleen! That's a great alternative!
These are the best cookies ever! My daughter brought them to the farm where she works and everyone, including the boss could not get enough of them. We finally gave the boss his own container of cookies the next day! These are easy to make and turn out exceptional every time. Thank you for the recipe! 5 star.
Thanks, Karen! I would think after that kind gesture, you're daughter would get a big fat raise 😂 We appreciate you sharing your results, Karen!
Hands down my favorite cookie of all time!!!! I’ve been baking my entire life( since 4th grade and I’m 55) Had a successful baking business and I’m telling you These cookies ARE THE BOMB!!! I’ve actually tried several of your recipes and they’re always delicious. The Lord as really given you a great gift in your culinary abilities. I’ve been meaning to leave feedback on these for a while. Thank you for sharing it with us. 🤗
Thank you, Anne! This a special compliment to this recipe with your culinary background 🙂 We love these cookies too and appreciate you sharing your results!
Amazing cookies!! Love all your cookie recipes
Thanks so much, Wendy!
I´m interested in making them. In your other recipe (Chocolate yoghurt cake - now in the oven 🙂 you had a metric converter. Would it be possible to add that to this recipe also?
Thanks, Linda, for reminding me about this omission. I just did it.
Hi Chris,
OMG, these cookies are to die for. Had to come back and tell you everyone who has tried them has asked for the recipe, my grandsons gobbled them up and my son-in-law asked me to make a batch for him to take to work. All those cookies and the're gone already! Guess I'll be baking again today. Double stars for this one!
Kaye
Haha, I love it! Sorry I'm keeping you so busy 🙂
Hi Chris,
Just an FYI, I didn't see in directions when to add vanilla so I added it after the oil and before the dry ingredients.
Kaye
Thanks, Kaye! I have corrected that!
Hi Chris
I have made most of your cake recipes and love each and every one. These cookies sound fabulous! Making this morning with grandchildren. One question, do you use light or dark brown sugar and I assume it is packed down in the measuring cup.
Thanks for all your great recipes!
Thanks so much, Kaye! Hope you enjoyed the cookies. How fun to make them with your grandchildren! You're making wonderful memories!
I do use light brown sugar for these cookies although dark will also work. I have amended the recipe to include that.
HRLP! These cookies are our new favorite. They have everything and come out perfectly the 3x I’ve made them. I was making today and my oven died and won’t be repaired for 5 days. The dough is mixed. Should I freeze the dough? If so, do you make the dough into scoops so they are ready for the cookie sheet or freeze in its entirety? Do you completely thaw the dough before baking? Or, shall I just refrigerate the dough for five days? Thanks for any advice you can offer.
Hi Paula, I feel for you. My refrigerator died almost 3 weeks ago. They had to order parts so it's still not fixed. Yikes, we sure are dependent on these kitchen appliances, aren't we? Hope yours gets fixed soon!
Regarding the cookies, I would just scoop them out onto a pan or even a plate and freeze. Then, once they are frozen, just transfer all of them to a ziplock bag. It will be nice as you can just pull out as many as you want and have fresh cookies. Give them a few extra minutes of baking time.
Yet another amazing recipe. I was skeptical of the cup of oil, however consistent with every recipe I have made of yours (which is many), these were perfection. Followed the recipe exactly. The second batch is in the recipe now- my husband declared his new favorite.
Thank you for simply tremendous recipes!!
Made these last night. At first, I thought, they were just ok but I was wrong. These cookies, for me personally, are cookie jar cookies. What do I mean? When they're warm out of the oven they're good but not my favorite. Let them cool completely and eat one the next day...game changer. Once I gave it overnight to cool, the coconut melds into the cookie and I could really taste the butter & the toffee bits. Solid, tasty cookie recipe.
Haha! I love your explanation, Christina! Thanks so much for taking the time to leave a great review!
OMG! These cookies are fabulous! I can’t stop eating them. Put chocolate chips in half. Both are good but think I prefer them without the chocolate chips. Glad this recipe makes a lot - maybe I can bear to share some of them☺️
Thanks, D! That's the same reaction I had with my first bite! Thanks for taking the time to leave a comment 🙂
These are my new favorite cookies and they don!t even have chocolate in them! They are nice and crunchy and they freeze well,too.
Haha! I know what you mean, Suzi! Thanks for taking the time to leave a comment!
Made these as written. They are absolutely perfection. Don’t skip the salt. I didn’t have flaky sea salt so I used course sea salt instead. I added more pecans and the salt at the 10 minute mark as stated but soon found out they fell off the baked cookies more than I preferred (waste not,want not 🙂) Subsequent sheets I prepped , I lightly pressed each cookie from the cookie scoop in chopped pecans and the salt. The result being each stayed on the cookie much better.
This recipe will go directly in my tried and true, best of the best folder. Thank you!
Thanks so much, Christine! I'm so happy you enjoyed them!
I made the cookies just as the recipe was written (minus the sea salt). They were good, but the flavor was very subtle. I think I may try subbing mini chocolate chips for the toffee chips. A question for you. I'm a chewy cookie fan. If I baked these for a few minutes less, do you suppose that they would be chewy or at least less crispy? Everyone who tried these cookies complimented me on them, which is wonderful. I'd just like them better if I could make them chewier. Thanks for the many terrific recipes you've shared. Every one that I've tried has been a keeper!
110° in sunny Arizona and I HAD to bake these cookies! Absolutely one of the best cookies I've baked in a long time. It is a huge recipe for two but the neighbors are enjoying them but how could I not share these incredibly delicious cookies! Thank you for sharing your beautiful words and recipes!
Hello,
Is it possible to use flax eggs in this recipe?
Thank you,
Susan
Hi Susan, I've never worked with flax eggs, so I couldn't say but if you try it, please let us know!
Toffee and pecans always go well together. The coconut is a great added touch. I am thinking about swapping out the all-purpose flour for some pecan meal/flour to try and create a gluten-free option... we have a daughter that is gluten intolerant. Love the recipe and love the pics! Well done!
Thanks so much, Millican! We're huge pecan fans too!
I have a couple of friends that are gluten free. Try using cassava (yuca) flour. Just be careful you need to use a bit lets than regular flour as it absorbs liquid more readily than wheat flour.
Thanks so much, Alyson!
These look very good Chris and I think my own mom use to make these for years. I will have to find her recipe in her old recipe box. I believe it was called "crisp coconut cookies". Likely very similar, 'sans' the toffee bits. (No such thing over 60 years ago!) . I have found that most of her cookie recipes made very large batches as well. Maybe it was a thing back then? Anyways..thanks for the recipe and the reminder and memory! 😊
I love it when recipes bring back pleasant memories from the past! I remember the woman who gave this cookie recipe to me originally. She was quite elderly (or it seemed so to me as I was in my 20's). She had brought the cookies to the hospital where I worked for her sister who was a patient. She offered me one and as soon as I took the first bite, I begged her for the recipe. We always called them "Sisters" cookies because of where they came from 🙂 I adapted it to many variations over the years but it's still just "Sisters" cookies!
Oh my goodness I have to try these cookies! I love everything about them. Great recipe Chris - pinned 🙂
Thanks, Tricia! Warning, they're quite addictive!
The taste of these cookies is amazing. My husband commented that they were the best tasting cookies I have made in awhile. They are crisp, but very crumbly. Any advice for making them less crumbly?
Hi Marian, thanks for taking the time to leave a comment. I love your husband's comment! Regarding the crumbliness of these cookies, they are more crumbly than chewy. We always laugh and say that "you need to use your vacuum mouth when you eat them".
That being said, you could bake them for slightly less time to make them a little less crumbly.
I am just loving all the goodies you packed in to these beautiful cookies! So many great flavours and textures. Need to be adding these to my baking list 🙂
Is it wrong to want a couple for breakfast? Love everything about these cookies!!
Nope, not a thing wrong! Go for it 🙂
What type of coconut do you use? Sweetened or Unsweetened? Flakes, shredded or chips ?
Hi Judy, I use sweetened, shredded coconut but unsweetened shredded also works.
Is oatmeal old fashioned or quick cooking?
Hi Beth, it's old fashioned oats. I've clarified that in the recipe. Thanks!
These look so good. I would make them, but I need to replace the coconut. My husband actually has an allergy to it. Do you have any suggestions for a replacement? I want to make them, but he is actually the big cookie eater in our house.
Hi Karen, I've made these without the coconut and they're delicious. You can just skip it. You might have to change the name though 🙂
Are cookies about a two tablespoon scoop?
Hi Sara, you can really use any size scoop. For medium-size cookies, I use my 2 tablespoon scooper but if I want larger cookies, I use a 3 tablespoon scoop. I really like the spring-loaded scoops.
This is a great set with 3 sizes, for small, medium and large cookies: https://amzn.to/2KSOgym
Thank you!
Hi, Chris!
Going to try these this weekend. RE: oatmeal. Would that be cooked oatmeal or dry rolled oats?
Thank you, in advance. LOVE your blog!
Hi Marisa, it's dry rolled or old-fashioned oats. Sorry, that wasn't clear. I've clarified it in the recipe.
The addition of extra pecans and sea salt takes these cookies up a notch to bakery level! I will share these with neighbors, as this makes 4 dozen easily! Would be wonderful for a church or school bake sale!
It would be dry oatmeal.
Thanks, Charlotte!