Chocolate Coffee Toffee Oatmeal Cookies

56
Servings
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(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 -/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.

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.