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Drop- Chocolate Coffee Toffee Oatmeal

Source of Recipe

The Sun Herald 10/20/04


List of Ingredients



1/4 cup boiling water

1/2 to 1 teaspoon instant coffee powder

1 1/3 cups firmly packed brown sugar

1 cup (2 sticks) Blue Bonnet (a requisite ingredient for which you may substitute your favorite vegetable oil margarine, if you like), softened

1 egg

1 1/2teaspoons vanilla

3 cups Quaker (or other) oats (quick or old fashioned, uncooked)*

1 1/4 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1 package (8 ounces) milk chocolate toffee bits (about 1 1/3 cups)

1 1/2 cups semisweet chocolate chips

1 cup coarsely crumbled sugar cones (about 5 cones)




Recipe

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets.

Dissolve coffee in boiling water; cool to room temperature.

In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. Combine oats, flour, salt and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones.

Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered. Makes about 5 dozen cookies.

NUTRITION INFORMATION per 1 cookie: Calories 100, Calories From Fat 45, Total Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 80mg, Total Carbohydrates 14g, Dietary Fiber 1g, Protein 1g.