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CHOC. COFFEE TOFFEE OATMEAL COOKIES




Source of Recipe


Paula Marchesi of Lenhartsville, Pa


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® 65% vegetable oil spread, softened
1 egg
1-1/2 teaspoons vanilla
3 cups Quaker® 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)

*If using old fashioned oats, add 2 tablespoons flour.


Recipe



Preheat oven to 350°F. 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