• Cooking Time: 8-10 minutes
  • Servings: Makes about 4 dozen
  • Preparation Time:


  • 1 cup (2 sticks) butter, softened
  • 2 eggs
  • 2 cups packed light brown sugar
  • 2 tsp. vanilla
  • 1 3/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 cups quick-cooking oats
  • 1 3/4 cups (10 oz pk) Hershey’s Heath Bits ’O Brickle Almond Toffee Bits
  • 1 cup Sweetened Coconut Flakes (optional) (I used about 3/4 cup)


  • Heat oven to 375 degrees. Light grease cookie sheet. Those Silpat cookie liners worked wonderful and so does parchment paper.
  • Beat butter, eggs, brown sugar and vanilla until well blended.
  • Add flour, baking soda, cinnamon and salt; beat until blended.
  • Stir in oats, brickle and coconut, if desired, with a spoon.
  • Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.
  • Bake 8 – 10 minutes or until edges are lightly browned.
  • Cool 1 minute; remove to wire rack. Time varies based on your oven.


I don't recall where this recipe came from but I have been making them for years and everyone loves them.

Categories: Christmas  Cookies 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!