On a casual Saturday night we were sitting at home watching Season 2 of Mad Men. Jon had a craving for oatmeal chocolate chip cookies. And I did not want to drop each cookie on a sheet and then bake batch after batch. So, I just threw the whole batch into a jelly roll pan. And Bam, we got these. Jon was surprised they turned out because I don’t make any recipe the way a recipe says too. I always add this, or subtract that. I don’t even know where the original recipe came from that I used. But I modified it by adding the oatmeal and coconut. So now it is my recipe anyways.
They have potential to be like Starbucks Toffe Bars. Which are amazing! I am usually not a fan of Starbucks pastries because they taste old and dry. But the Toffee bars, dang, freaking awesome. So now my goal is to work on the recipe to make them like the Toffee Bars. In case you don’t know what they are, they are a cookie bar (cross between shortbread and a blondie) with health bar, caramel, chocolate and white chocolate. All in 1 bar. How great is that.

1 1/2 cups flour
1 cup oats
1/2 cup shredded coconut
3/4 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees. Spray a 9×11 inch jelly roll pan with non stick spray.
Mix butter in a large bowl with a hand mixer for 2 minutes.
Add the sugar and mix for a minute.
Add the vanilla and eggs, one at a time.
Mix the flour, salt and baking soda in a bowl.
Add the flour mixture to the butter mixture. Mix until just incorporated.
Fold in the chocolate chips and coconut.

Spread into the jelly roll pan. Smooth out the top.
bake for 20-25 minutes. Or until the top is golden brown.

Cool for 5 minutes. Cut into 30 small squares.