Email to Debbie Wharton Howell      

Chocolate Coffee Toffee Oatmeal Cookies

Source of Recipe


blueribbonrecipes.com






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
  
• 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)
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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.
   
   






Final Comments


Yield: 5 dozen

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