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CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 60
INGREDIENTS
  • 1/4 cup boiling water
  • 1/2 teaspoon instant coffee crystals
  • 1-1/3 cups firmly packed brown sugar
  • 1 1 cup = 2 sticks cup Blue Bonnet®-stick, softened
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 3 cups quick-cooking or old-fashioned rolled oats
  • 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 1 cup = about 5 cones cup coarsely crumbled sugar cones
  • If using old fashioned oats, add 2 tbsp flour.
DIRECTIONS

Preheat oven to 350°F. 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 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.