CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES image

Yield 5 Dozen cookies

Number Of Ingredients 16

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
1 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.

Steps:

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.