Homemade chocolate chip cookies
°1 1/4 cup flour for all purposes
°1 cup old-fashioned oats
°2 cups peeled coconut
°1/2 teaspoon salt
°3/4 cup brown sugar
°1 cup soft butter
°1 slightly beaten egg
°12 ounces semi-sweet chocolate chips
°14 ounce sweetened condensed milk
°1/4 Cup Karo ® Corn Light Syrup
°8 ounces of toffee pieces
Preheat oven to 350 degrees F.
Combine the flour, oats, coconut and brown sugar in a large bowl of electric mixer and blend at low speed.
Add the butter and continue to mix until a crumbly paste forms. Add the eggs and keep mixing well. Stir the chocolate chips.
Keeping 1-1/2 c dough for packaging. Press rest paste into the bottom of a 13 × 9 “slightly greased baking dish. Bake 10 minutes.
Combine the sweetened condensed milk and corn syrup in a small bowl and combine until combined.
Pour evenly over the hot crust. Sprinkle with toffee pieces. Place on top evenly with the reserved crust mixture. Bake from 25 to 30 minutes until golden brown. Cool and cut into bars.