Chocolate Coffee Toffee Oatmeal Cookies

56
Servings
10 min
Preparation Time
12-14 min
Cook Time
Ingredients
Rating

Crisp on the outside and chewy in the center, Chocolate Coffee Toffee Oatmeal Cookies are irresistible. While the toffee gives the cookie great texture, coffee adds a jolt, and the chocolate adds a favorite flavor, these cookies make for a sweet dessert any time of the year.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1/4 cup boiling water
1/2 to 1 tsp instant coffee powder
1 ⅓ cups firmly packed brown sugar
1 cup 65% vegetable oil spread, softened
1 egg
1 ½ tsp vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked) *
1 ¼ cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1 package (8 oz) milk chocolate toffee bits
1 ½ cups semi-sweet chocolate chips
1 cup 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.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.