Oatmeal Toffee Cookies

• 1-1/2 cup All-purpose Flour
• 1-1/4 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1-1/2 cup Brown Sugar, Packed
• 1 cup Sugar
• 1 cup Butter, Softened
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 3 cups Rolled Oats
• 1 cup Rice Krispies
• 1 cup Shredded Coconut
• 1-1/2 cup Toffee Bits
• 1 cup Chopped Pecans

1. Preheat the oven to 325 degrees.
2. In a medium bowl, sift together the dry ingredients. In a large bowl, cream the sugars and butter with a mixer. Beat in the eggs, one at a time. Add the vanilla and mix well. Gradually add the sifted flour mixture. Using a wooden spoon, stir in the oats, Rice Krispies, coconut, toffee, and pecans. The batter will be crumbly.
3. Using a small cookie scoop, measure out about two teaspoons of batter and place about 1 1/2 inches apart on a nonstick baking sheet. Flatten each portion slightly with your fingers. Bake for 8-10 minutes. Allow cookies to cool for a few minutes on the baking sheet, and then remove to a cooling rack.

allpurpose, baking soda, kosher salt, cinnamon, ubc, brown sugar, sugar, butter, eggs, vanilla, rolled oats, rice krispies, coconut, toffee, pecans

Taken from tastykitchen.com/recipes/desserts/oatmeal-toffee-cookies-2/ (may not work)