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Chocolate Coffee Toffee Oatmeal Cookies




Source of Recipe


ConAgra Foods.


Recipe Introduction


Grand Prize Winner - 2004 "Search For The Ultimate Oatmeal Cookie" Contest




List of Ingredients




1/4 cup boiling water
1/2 teaspoon instant coffee powder
1-1/3 cups firmly packed brown sugar
1 cup Blue Bonnet®-stick, (2 sticks), softened
1 egg
1-1/2 teaspoons vanilla extract
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 semi-sweet chocolate chips
1 cup coarsely crumbled sugar cones, (about 5 cones)


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