Coconut Skor Cookies

Adapted from

This is definitely one of our go to cookies as they are always well received and easy to make. Not to mention, this is a very versatile recipe. For example, if you like you could add coconut flakes or if you leave the Skor toffee bits this cookie becomes lactose free.



2 cups light brown sugar

1 cup granulated white sugar

2 tsp vanilla

2 cups coconut oil (partially melted)

4 eggs

4 cups flour

2 tsp baking soda

1 tsp salt

1 1/2 cups quick oats

4 cups cornflakes

1 bag of Skor toffee bits

In a very large bowl cream together sugars, oil, vanilla and eggs. Add in flour, baking soda and salt. Mix until just incorporated. Fold in cornflakes, oats and Skor bits (if using). Drop in large spoonfuls or by a 1/4 cup onto ungreased cookie sheet and bake at 350 degrees farenheit for around 12-13 minutes until the edges are slightly browned.


This recipe makes a huge amount of cookies (remember we said you needed a colossal sized bowl for the dough), but both the cookies and unused dough freeze well, or so we’ve heard. We’ve never actually been in a situation where either extra cookies or extra cookie dough is an issue.