"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Chris Jones
Added: Wednesday, July 27, 2005


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

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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