[2sdae]

Chocolate Coffee Toffee Oatmeal Cookies

Easy, everyday ingredients - plus the surprise of crumbled sugar ice cream cones for crunch

Search for the Ultimate Oatmeal Cookie Recipe Contest 2004 - Grand Prize Winner


Hands On:30 minutes
Total:60 minutes
Makes:60 servings (1 cookie per serving)


Ingredients

• 1/4 cup boiling water
• 1/2 teaspoon instant coffee crystals
• 1-1/3 cups firmly packed brown sugar
• 1 cup butter, softened (1 cup = 2 sticks)
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 3 cups quick or old fashioned oats, uncooked
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 pkg (8 oz each) milk chocolate toffee bits
• 1-1/2 cups semisweet chocolate morsels
• 1 cup coarsely crumbled sugar cones (1 cup = about 5 cones)
• If using old fashioned oats, add 2 tbsp flour.

Directions

• Preheat oven to 350F. 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 butter 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.

Nutrition (per serving)Calories106Sugars7 gTotal fat5 gProtein1 gSaturated fat2 gVitamin A3%Cholesterol4 mgVitamin C0%Sodium83 mgCalcium2%Carbohydrate16 gIron3%Dietary fiber1 g