Instructions

• Line a baking sheet with parchment paper and set it near the stovetop.
• In a large saucepan combine the sugar and light corn syrup.
• Heat the saucepan over medium-high heat, stirring constantly until the sugar dissolves and the mixture reaches a full, rolling boil.
• Remove the pan from the heat immediately once it reaches a full boil.
• Add the semi-sweet chocolate chips and creamy peanut butter to the hot mixture. Stir continuously until the chocolate and peanut butter are melted and the mixture is smooth and fully combined.
• Stir in the quick oats and the coconut until they are evenly coated with the chocolate-peanut mixture.
• Fold in the Heath toffee bits until distributed throughout the mixture.
• Using rounded tablespoons, drop portions of the mixture onto the prepared parchment, spacing them about 1 inch apart.
• Let the cookies cool and set on the baking sheet for 20–30 minutes at room temperature.
• Once set, transfer the cookies to an airtight container for storage.