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Coconut Pecan Toffee Cookies

These nostalgic Coconut Pecan Toffee Cookies feature crispy rice cereal, chewy oats, sweet shredded coconut, toffee bits, and chopped pecans, making them perfect for holiday cookie exchanges or an afternoon treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, very soft
  • 1 cup granulated sugar Reduce by 2–3 tablespoons for a less sweet cookie.
  • 3/4 cup light brown sugar, packed
  • 1 large egg Baked egg makes the cookies safe to store at room temperature.
  • 1 cup mild-tasting oil (sunflower, grapeseed, canola, or safflower)
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 3 1/4 cups all-purpose flour Measure correctly: spoon and level to avoid dense cookies.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Mix-Ins
  • 1 cup crisp rice cereal (like Rice Krispies)
  • 1 cup old fashioned rolled oats (not quick oats) Old-fashioned oats give chew and structure.
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (toasted if you like deeper flavor) For a nut-free version, replace with sunflower seeds.
  • 1 cup toffee bits Chill dough if bits seem to melt into the dough.
  • to taste flaky sea salt for sprinkling (optional)

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the very soft butter with both sugars until smooth and slightly fluffy.
  3. Add the egg and stir until combined.
  4. Pour in the oil slowly while stirring until it comes together. Stir in the vanilla.
  5. Sprinkle the flour, baking soda, and salt evenly over the wet mixture and stir until no streaks of flour remain.
  6. Fold in the rice cereal, rolled oats, coconut, pecans, and toffee bits until evenly distributed.
  7. Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto prepared sheets, spacing cookies about 2 inches apart.
Baking
  1. Bake 16–20 minutes, until edges are golden brown. For a fancier top: bake 10 minutes, remove the pan, press a few extra pecan pieces into each cookie, sprinkle lightly with flaky sea salt, then return to oven for 6–10 more minutes.
Cooling
  1. Let the cookies cool on the pan for 3–4 minutes, then move to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 4–5 days at room temperature. Dough can be frozen and baked from frozen.