Instructions

• Line a baking sheet with parchment paper and set it nearby.
• In a large saucepan, combine 1 cup sugar and 1 cup light corn syrup.
• Heat over medium-high heat, stirring occasionally, until the mixture reaches a full rolling boil; remove the pan from the heat immediately.
• Add 1 cup semi-sweet chocolate chips and 1 cup creamy peanut butter to the hot syrup. Stir continuously until the chocolate and peanut butter are melted and the mixture is smooth and fully combined.
• Stir in 3 cups quick oats and 1 cup coconut until the oats and coconut are evenly coated.
• Fold in 1 1/2 cups Heath toffee bits until distributed throughout the mixture.
• Using a spoon, drop the mixture by rounded tablespoons onto the prepared parchment, spacing the cookies a little apart.
• Let the cookies cool and set on the parchment at room temperature for 20–30 minutes.
• Once set, transfer the cookies to an airtight container for storage.