(this is my own recipe!)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet mini chocolate chips
1/2 cup Heath toffee bits
1/2 cup sweetened coconut
Directions:
Preheat the oven to 325 degrees F In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, chocolate chips, toffee bits, and coconut. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12-15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
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