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Chocolate Coffee Toffee Oatmeal Cookies: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets / Cookies & Brownies

¼ cup boiling water
1 teaspoon instant coffee powder
1 13 cups firmly packed brown sugar
1 cup Blue Bonnet 65% vegitable oil spread softened
1 egg
1 ½ teaspoons vanilla
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 ¼ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
8 ounces milk chocolate toffee bits
1 ½ cups semisweet chocolate chips
1 cup coarsely crumbled sugar cones (about 5)

Cooking Instructions

1) Preheat oven 350°. Line cookie sheets with parchment paper or nonstick aluminum foil or use nonstick cookie sheets.

2) Dissolve coffee in boiling water; cool to room temperature.

3) In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla.

4) 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.

5) 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.

NOTE: If using old-fashioned oats, add 2 tablespoons flour.

Paula Marchesi of Lenhartsville PA; Lincoln Journal Star

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