Toffee Coffee Oatmeal Cookies.
It’s been a little while since I posted a cookie recipe here at The Creative Life in Between.
I tried to focus on watercolor painting for most of July in honor of #WorldWatercolorMonth – being an Ambassador and all. < curtsy bows 😉 >
But those that know me well know that I almost always have some kind of fresh baked cookies in the house – for “just in case!”
In fact…. I’m kinda known – – in some very small, insignificant circles – – for my creative culinary cookie craftiness.
This and my fluent grasp of the Ubby Dubby language are the talents I always say I would use if I were in the Miss America Pageant – HA!!!!
Well – I’ve been saving up and have a couple really good recipes to share! So this week is going to be cookie recipe week.
I made this cookie recipe for a recent party at my house, and they were a huge hit!
This cookie is a wonderful chewy, but crisp on the edges dream of milk chocolate, toffee, oatmeal, and a hint of coffee for good measure! O…. M…. G…. !!!
Get ready for a new addiction! This is one I have trouble passing up and is dangerous to keep in my house! Bake them if you dare!
Toffee Coffee Oatmeal Cookies*
Ingredients:
- 1 1/3 cup firmly packed brown sugar
- 1 cup (2 sticks) softened butter
- 1 egg
- 1/4 cup strong coffee (cooled)
- 2 tsp. vanilla
- 3 cups Quaker oatmeal (either quick or old-fashioned, uncooked)
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 2 8-oz. packages milk chocolate toffee bits
- 1 cup coarsely crumbled sugar ice cream cones (about 5 cones)
Directions:
In large bowl with electric mixer, beat sugar and butter until creamy. Add egg; beat well. Beat in coffee and vanilla. Add salt, baking soda, and flour until combined. Remove from electric mixer and stir in 3 cups oatmeal with wooden spoon. Stir in toffee bits and crumbled sugar cones just until well incorporated. Refrigerate dough for several hours or overnight to chill.
When ready to bake, preheat oven to 350 degrees F. Roll tablespoons full of dough into round balls (golf ball sized) and place on baking stone or parchment lined cookie sheet. Bake 12-14 minutes just until golden brown. Allow to cool on baking stone for additional 5-10 minutes. Transfer to cooling wire racks to cool completely. Freeze well.
Enjoy!
Cheers & Hugs,
Jodi
*slightly adapted straight from the Quaker Oats recipe!
the creative life in between 
I’ve never seen crumbled ice-cream cones in a recipe before.. made me smile 🙂
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🙂 yumminess! 🙂
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This is superb, Jodi and what a delicious recipe too. Great 😊👍👍👍👍
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🙂
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😊😊😊
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Ok so, since they have oatmeal in them, you can eat them for breakfast, right?? 😋
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absolutely!!!
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Yummy!
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Sooooo yummy! 🙂
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A coffee cookie…what could be better? (K)
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Right???!!! 🙂
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Omg! Yes I NEED to make these. Thanks for the recipe!
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Yesssss! 🙂
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I’m thinking this yummy recipe could be gluten-reduced, too…can’t wait to try!
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Yay!
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Oh my, a work of art, so yummy.
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🙂
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Oh Yummy looking!
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These look really good! But you know, I really think you need a professional taste-tester to sample the cookie recipes you post online. And being the stand-up gal that I am, I’m volunteering to do it for you free of charge! Just mail me about a dozen of each type, and I’ll eat them, and then post that they were great! Do you need my address?
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So grateful for stand up gals like you!!! 🙂 yes – I do need that address – but they might be a melted blob by the time they arrive due to summer temps. We might need to wait until Fall for your first assignment 😉
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Works for me!!! LOL!
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I’ll definitely be trying this one
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Enjooooy!!!
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I could compile all your cookie recipes and that’s all I would need! Yum!😍👍
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😉
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