Kick off cookie baking season with these Toffee Coconut Oatmeal Bars! Crispy toffee and shredded coconut are folded into an oatmeal cookie bar for a chewy and sweet holiday treat.
You don’t have to wait for the holidays to make this tasty dessert either. Oatmeal Cookie Bars never go out of season!
Today’s cookie bar recipe is the perfect way to shake up your cookie routine! We use toffee baking chips instead of chocolate to add a buttery sweetness and crunch to oatmeal cookie bars.
SAVE THIS EASY OATMEAL BAR RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Every bite of these bars is bursting with the delicious combination of coconut and toffee! I love the toasty oat flavor in these chewy bars too.
Best of all, cookie bars are quick and easy to make!
These Oatmeal Cookie Bars are Day 2 of our 12 Days of Cookies
Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – You’re on it!
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free PB Cookies
Day 8 – Wasabi Chocolate Crinkles
Day 9 – Christmas Sprinkle Cookies
Day 10 – Stained Glass Cookies
Day 11 – Cream Cheese Meltaways
Day 12 – Peppermint Sugar Cookie Cups
What do I need?
To make Toffee Coconut Oatmeal Bars, you will need:
- brown sugar
- granulated sugar
- baking soda
- quick oats
- sweetened coconut
- toffee chips
In some ways this cookie bar recipe is even easier than regular oatmeal cookies. No shaping the dough into balls or baking in batches. Just press the dough into the pan, bake and let cool.
When the bars are completely cooled, slice them into squares and serve. These decadent dessert bars pair amazingly with a glass of milk or a hot cup of coffee.
Can I make cookie bars in advance?
These Oatmeal Coconut Bars can be made up to a couple of days before serving. In fact, I find they get even chewier the next day! Make sure to store them in an airtight container to keep them fresh.
After cooling and cutting, you can freeze the bars for longer storage. Stash them in freezer bags and keep frozen for up to several months. Let the bars thaw at room temperature or in the refrigerator until you’re ready to enjoy them.
I love making dessert bars all year long, but especially during the holidays! They seem even more impressive than regular cookies but don’t take much effort at all. We have plenty of spectacular bar recipes on this site to satisfy any craving.
If you have coconut leftover from making today’s cookie bars you’re ready to make Magic Cookie Bars next! They have a perfect graham cracker crust and plenty of ooey-gooey chocolate.
These Apple Oatmeal Bars are another variation on oatmeal bars that apple lovers rave about. And I can’t mention apple desserts without reminding you to try my Caramel Apple Cheesecake Bars next time you need an indulgent dessert bar!
Christmas time means Christmas COOKIES!
Along with the new recipes I’m sharing for the 12 Days of Cookies, we’ll be baking up these tried and true favorites from previous years again this season:
- Chocolate Coconut Cookies
- Coconut Macadamia Sugar Cookies
- Peanut Butter Reindeer Cookies
- Stained Glass Cookies
- Vanilla Cut-Out Sugar Cookies
Toffee Coconut Oatmeal Bars are irresistible with a soft, chewy center and sweet toffee flavor. Make them for the holidays or any time of year!
Toffee Coconut Oatmeal Bars
- 9 X 13-inch baking dish
- rubber spatula
- 1 ¼ cups butter room temperature
- ¾ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ½ cups quick oats
- 1 cup shredded sweetened coconut
- 8 oz toffee chips
- Preheat oven to 375°F and spray a 9 X 13-inch baking dish with cooking spray.
- In a mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the egg and vanilla and mix completely.
- In a large bowl, whisk together the flour, baking soda, and salt. Mix in the oats, coconut, and toffee chips.
- With the mixer on low, gradually add the flour mixture to the creamed butter and sugar, and beat until completely combined, scraping down the sides of the bowl as needed.
- Put dough into the prepared baking dish and spread evenly to all sides.
- Bake for about 25 – 30 minutes until bars are lightly browned and a tooth pick or cake tester inserted into the middle comes out clean.
- Place pan onto a wire rack to cool completely before cutting.