I have a couple of versions of these cookies and they are a great mixture of lots of different ingredients. You can substitute your favorite chips, change the kind of nuts that you prefer to accommodate your personal preference. I think that pulsing the oatmeal improves the texture of the cookies to make an oatmeal flour while preserving great texture. I love to make a huge batch of these cookies, as they freeze really well and are perfect for sharing. It’s a fabulous mixture of flavors and a great ay to spread the baking love!❤️


  • 3 1/4 cups flour ( I love bob’s redmill pastry flour)
  • 3 cups extra thick oats
  • 3 sticks unsalted butter, softened to room temperature
  • 2 cups light brown sugar
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups dark chocolate chunks
  • 1 1/2 cups milk chocolate chips
  • 1 cup bits o brickle toffee chips (or broken heath bar)
  • 2 cups shredded sweetened coconut
  • 2 cups walnuts


Preheat oven to 350 degrees. Line your baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Place oats in a food processor and pulse about ten times to make a chunky oat flour. Add oats to bowl with flour. In a mixer, fitted with paddle attachment, beat butter and sugars on medium speed until smooth and creamy (several minutes). Add eggs, one at a time, beating after each addition, scraping down sides as needed, then beat in vanilla. With mixer on low, stir in flour mixture until combined. Then add chocolate chips, toffee, coconut and walnuts. Using a cookie scoop or a spoon, gather about 2 tablespoons of batter and place rounded batter on prepared baking sheets about 2 inches apart. Bake cookies for 12-15 minutes until golden, rotating sheets halfway through to insure even baking. Allow cookies to cool for 10 minutes, transfer to cookie rack to cool completely.

*cooks note: cookies freeze well in sealed ziplock bags for a couple of weeks. Simply thaw and enjoy and they even taste good frozen!