Coconut Toffee Almond Crunch Cookies

Boy that's a mouthful (the cookie name)!! I saw these while doing my weekly surfing of frequented blogs and made them. Verdict? Very good, a combination of sweet, salty & crunchy all in one bite. Coconut Toffee Almond Crunch Cookies
Adapted from Foodaphilia

1 cup unsalted butter, softened
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 - 10oz bag toffee candy bits
1 cup oats, old fashioned
1 1/2 cups sweetened flaked coconut
1 1/3 cups sliced almonds

In a stand mixer, cream butter and sugar until fluffy. Add the vanilla extract and eggs and mix until creamy. In a separate bowl, mix flour, salt, and baking soda. Add these dry ingredients to the butter and sugar mixture. Mix in the toffee bits, oats, coconut and almonds together into the cookie dough. Add the toffee, oats, coconut, almond mixture to the dough and mix by hand. The dough is very stiff, but you want to mix it well so the cookies stay together.

Drop about 2 (heaping) tablespoons of dough about 2 inches apart on a parchment lined cookie sheets. Because of the sticky toffee involved in this cookie, you won't want to skip lining your cookies sheets with silicon mats or parchment paper. Bake for 10 minutes at 350 degrees. Cool on wire racks.