Toffee Cookies

My toffee oatmeal coconut cookies are are a big hit and a personal favorite. I have noticed they can be very chewy... adding an extra 1/2 cup of flour turns them into more of a cake type cookie. Either way, they are delicious.


Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1-1/3 cups (8 oz. pkg.) HEATH Bits of Brickle Toffee Bits
1 cup Coconut Flakes

Heat the oven to 375°F. Lightly grease cookie sheet, especially if you're not adding any extra flour. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut. Drop dough about 2 inches apart onto cookie sheet. 3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack, they stick if you leave them on the sheet to cool.

Almond Joy Oatmeal

Almond Joy Oatmeal - 1 serving

1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt

Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.

adapted from a recipe on cookin' cowgirl's blog

Oatmeal Bread

To make two loaves of Oatmeal bread:

2 cups oatmeal
5 cups flour
2 cups boiling water
1/2 cup molasses
1/2 tablespoon salt
1 tablespoon shortening
1 yeast cake dissolved in 1/2 cup lukewarm water

Pour boiling water over  oatmeal. Let stand 1 hour add molasses, salt shortening, flour and yeast. Let raise to double the size. beat throughly and turn into buttered tins. let rise and bake.

Hasty Pudding

4 ¼  cups water

1 cup oatmeal ( or rye flour or cornmeal)

½ teaspoon salt

Milk or cream to taste

Sugar, molasses, maple syrup or honey for sweetening.

 Bring a quart of water to boil in a pot. Remove from the fire. In a separate container, mix ¼ cup of water and 3 tablespoons of the oatmeal together.  Add the oatmeal mixture and salt to the pot of water. Place back on fire. Slowly add the remaining oatmeal ¼ cup at a time, stir to blend, and bring pot back to boil before adding the next bit of oatmeal. This should take about a half-hour. Serve hot with milk or cream, butter and sweetner to taste.

Take leftover mush and chill. Slice and dust with flour to fry in butter. Serve with your choice of syrup or honey.

This recipe is from the 18th century, adapted with modern measurements.

Oatmeal Coconut Cookies

Ingredients
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 eggs
2 cups all purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 cup coconut

Instructions
In large bowl, combine sugar, brown sugar, margarine and eggs; beat well. Add flour, baking powder, baking soda and salt; mix well. Stir in oats, coconut and nuts. Divide dough in half. On waxed paper, shape each half into a roll 2 inches in diameter. Wrap; refrigerate at least 2 hours or until firm.

Heat oven to 375°F. Cut dough into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 8 to 11 minutes or until golden brown. Immediately remove from cookie sheets