"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chocolate Coffee Toffee Oatmeal Cookies Recipe

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This recipe for Chocolate Coffee Toffee Oatmeal Cookies, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Jones
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c boiling water
1/2-1 t instant coffee powder
1 1/3 c firmly packed brown sugar
1 stick butter, 1 stick Blue Bonnet Margarine (65% veg oil spread)
1 egg
1 1/2 t vanilla
3 c quick or old-fashioned oats ( if using old fashioned oats, use additional 2 T flour)
1 1/4 c flour
3/4 t salt
1/2 t Baking soda
1 8oz pkg milk chocolate toffee bits
1 1/2 c semisweet chocolate chips
1 c chopped nuts



Directions:
Directions:
Prheat oven to 350*. Line cookie sheets with parchment paper or nonstick aluminum foil or use nonstick cookie sheets.

Dissolve coffee in boiling water; cool to room temp. In large bowl, beat sugar and butter/marg on medium speed of mixer until creamy. Add egg and 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 nuts.

Drop dough by heaping tablespoons 2 inches apart onto cookie sheets. Bake 12-14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfe to wire racks. Cool completely. Store loosely covered.

 

 

 

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