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    CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES


    Source of Recipe


    the web

    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 65 percent vegetable oil spread, softened (or regular margarine)

    1 egg

    1-1/2 teaspoons vanilla

    3 cups quick or old-fashioned uncooked oats

    1-1/4 cups all-purpose flour

    3/4 teaspoon salt

    1/2 teaspoon baking soda

    1 8-ounce package milk-chocolate-toffee bits

    1-1/2 cups semisweet chocolate chips

    1 cup coarsely crumbled sugar cones (about 5 cones)

    Cook's note: If using old-fashioned oats, add 2 tablespoons flour.

    Recipe



    Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick aluminum foil or use nonstick cookie sheets. Dissolve coffee in boiling water; cool to room temperature.

    In large bowl, beat sugar and vegetable oil 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.

    Yield: 5 dozen

    - 2004 Search for Ultimate Oatmeal Cookie Grand Prize winner

 

 

 

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