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  • 1/4 Cup(s) boiling water
  • 1/2 to 1 Teaspoon(s) instant coffee powder
  • 1-1/3 Cup(s) firmly packed brown sugar
  • 1 Cup(s) (2 sticks) 65% vegetable oil spread, softened
  • 1 egg(s)
  • 1-1/2 Teaspoon(s) vanilla
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked) *
  • 1-1/4 Cup(s) all-purpose flour
  • 3/4 Teaspoon(s) salt
  • 1/2 Teaspoon(s) baking soda
  • 1 package(s) (8 ounces) milk chocolate toffee bits (about 1-1/3 cups)
  • 1-1/2 Cup(s) semisweet chocolate chips
  • 1 Cup(s) coarsely crumbled sugar cones (about 5 cones)

*If using old fashioned oats, add 2 tablespoons flour.

Cooking Instructions

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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