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Chocolate Coffee Toffee Oatmeal Cookies
Going to coffee shops is fun. But if you find spending $4.75 on a cookie a little hard-to-swallow you’re in luck! Our Chocolate Coffee Toffee Oatmeal Cookie recipe is delicious, easy to prepare and is coffee shop quality without the coffee shop price. We like to call that a win-win.
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) 65% vegetable oil spread, softened
- 1 egg
- 1-1/2 teaspoons vanilla
- 3 cups cups Large Flake Quaker® Oats or Quick Quaker® Oats (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)
How to make it
- 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.
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