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Chocolate Coffee Toffee Oatmeal Cookies




Source of Recipe


Macklinda


List of Ingredients




Chocolate Coffee Toffee Oatmeal Cookies

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)



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. Makes 5 dozen.

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