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*
- 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)
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.
Cheers & Hugs,
*slightly adapted straight from the Quaker Oats recipe!
Chewy Pumpkin Spice Chocolate Chip Cookies.
Is anything really better than a good old-fashioned homemade chocolate chip cookie? Well, this time of year, there sure is!
After all, it’s pumpkin and spice time.
So why not make Pumpkin Spice Chocolate Chip Cookies?!
This cookie is a crispy on the outside, chewy on the inside version – unlike most pumpkin cookies, which are more cake-like (and wonderful too!)
Feel free to vary the spices to your liking. No need to add nutmeg or ginger if you don’t have or don’t like. Feel free to adjust the amount of cinnamon to your taste. Some might like milk chocolate chips in these, but I prefer semi-sweet. Milk chocolate chips seem almost too sweet to me.
I found a recipe at Chelsea’s Messy Apron, and tweaked it up to my liking. Here is how I made them.
Chewy Pumpkin Spice Chocolate Chip Cookies
- 1 lb. butter (4 sticks)
- 1 cup sugar
- 3 cups brown sugar
- 4 large egg yolks
- 4 tsp vanilla extract or vanilla bean paste
- 1 1/3 cup canned pumpkin
- 1 tsp salt
- 4 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 3 tsp baking soda
- 6 cups flour
- 3 1/2 cups semi-sweet chocolate chips
Soften butter in a large bowl in microwave until just melted. Stir in sugars and completely combine. Whisk in egg yolks. Stir in vanilla and pumpkin. Add salt, spices, and baking soda, and stir well. Add flour and stir until all is combined and a soft dough forms. Finally, stir in 3 cups of the chocolate chips, reserving 1/2 cup for decorating tops at end. (If you prefer, you can just add them all at this time.)
Cover bowl with saran wrap and refrigerate for at least 4 hours or overnight.
When dough is fully chilled, and you are ready to bake, preheat oven to 350 degrees F.
Roll dough into golf ball-sized balls. Place on baking stone or cookie sheet, and bake 9-12 minutes until lightly brown on top. Decorate tops with 3-5 chocolate chips after removing from oven, but still leaving on baking stone/cookie sheet. Remove from baking stone/cookie sheet after 5-7 minutes, and cool completely on cooling rack.
Once cool, place in large gallon-size Ziploc freezer bags and store in freezer. Cookies thaw quickly and taste delicious right out of the freezer.
Cheers & Hugs,
Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!
I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had! These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!
Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!
I had some pumpkin and was trying to decide what to make. I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites. I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.
Make some to share with your family and friends. They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves. Go stock up on you Hershey’s Cinnamon Chips and get baking!
Chewy Pumpkin Cinnamon Chip Cookies
- 1 lb. (4 sticks) butter, room temperature
- 2 cups brown sugar, packed
- 1 cup white sugar
- 4 tsp vanilla
- 1 cup pumpkin puree
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 5 cups all purpose flour
- 5 cups cinnamon chips (I use Hershey’s)
Preheat oven to 375 degrees F.
Cream butter in electric stand mixer about 2 minutes. Add sugars and continue beating. Add vanilla and continue beating. Add pumpkin and slowly mix in to incorporate. Next add the baking soda, salt, and cinnamon. Gradually mix in the flour on very low speed and just until all is incorporated. Stir in cinnamon chips with rubber spatula or wooden spoon.
Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball. Place two inches apart on baking stone or prepared cookie sheet. Bake approximately 15 minutes until golden brown on the outside with crisp edges. Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.
Cheers & Hugs,
It’s cookie time!
Not that I need an excuse, but Fall is a wonderful time to bake, and this week’s cookie recipe is a yummy crispy-on-the-edge, but chewy-and-gooey-in-the-middle Honey Oatmeal and Golden Raisin Cookie.
Oatmeal cookies are one of hubby’s faves, and I also wanted to take a treat into the office for a meeting where we were having a special guest who enjoys my cookies, so Oatmeal it was!
Your search for the ultimate oatmeal raisin cookie ends here! These are amazing! The touch of honey gives them just the right finishing touch to add that crisp outside texture with the tender inside. These cookies are out of this world! (And not just because I made them in Mars!)
Chewy Honey Oatmeal Raisin Cookies
- 1 lb. (4 sticks or 2 cups) Butter (softened to room temperature)
- 2 1/2 cups packed Brown Sugar
- 4 Eggs
- 4 tsp Vanilla
- 2 Tbsp Honey
- 2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 3 cups All-Purpose Flour
- 6 cups Rolled Oats
- 2 cups Golden Raisins
- Preheat oven to 350 degrees F (175 degrees C).
- In an electric stand mixer, cream butter. Thoroughly blend in brown sugar. Then add eggs, vanilla, and honey. Beat well.
- Add in baking soda an cinnamon and mix.
- Gradually add the flour and mix until just incorporated.
- Remove from mixer and manually stir in the rolled oats and raisins.
- Drop dough by rounded tablespoonful onto baking stone (or cookie sheet). Bake 10-12 minutes until cookies begin to brown.
- Allow to cool on baking stone 5 minutes, then remove to cooling rack to complete cooling.
- TIP: I like to chill my dough for at least one hour before baking.
Hope you enjoy! Bake up some love this weekend!
Cheers & Hugs,
BIG butterscotch flavor ROCKS this new cookie recipe I tried that is based on a suggestion a friend recently shared from Taste of Home.
These SUPER EASY chewy, buttery cookies are LOADED with butterscotch chips that just burst with flavor in every bite!
If you are looking for something new and different to take to a picnic, share with friends, dunk in milk, nosh on with a cup of coffee or satisfy your sweet tooth for a late night snack, whip these up in minutes and toss in a Ziploc bag in your freezer to have on hand. You will NOT regret.
Butterscotch Toffee Cookies
Preheat oven to 350°. In a large bowl, beat eggs and oil until blended. Add cake mix and flour and mix well. Fold in chips and toffee bits. Refrigerate dough for a couple hours or overnight. Roll into 1 inch balls and place 2 inches apart on a baking stone. Bake 10 minutes or until golden brown. Cool 1 minute before removing to wire racks.
I absolutely LOVED these cookies, so I am very glad I only made a small amount, or I might be tempted to eat all of them!
Very glad hubby loved them too, because they’ll be gone before I can even think about them too much!
Cheers & Hugs,
(P.S. Thanks for passing on Karen!)
Oatmeal cookies are one of my hubby’s faves, and I was surprised to notice I had not posted my recipe here yet.
When I make oatmeal cookies, I like to make them ginormous – – – typically about 3 inches in diameter.
It just seems to be the right way to make them…. Do you think I subconsciously consider them healthier in the cookie category? There are oats. There is fruit. Sometimes there are nuts…. (no worries about that little ole’ bit of butter and sugar!) 😉
I also tend to flatten them a bit before baking, which I do not do with my chocolate chips and others. I think because they are so full of HEALTHY oats, they don’t tend to spread and flatten as much on their own.
To me, the best oatmeal cookies are not puffy or fluffy, but crispy on the outside edges and chewy on the inside.
I change up the fruit or nuts for however the wind is blowing for me that day, so sometimes I add just golden raisins (which I always buy over the standard “brown” ones), other times I use raisins and dried cranberries (like this time). Sometimes I add chopped walnuts… and sometimes not. I’ve been known to add dried cherries or dried blueberries (and even candy orange slices once!).
So for you oatmeal cookies lovers, here’s my favorite tweaked from the Quaker Oats canister lid called “Vanishing Oatmeal Raisin Cookies:”
Chewy Oatmeal Raisin Cookies
14 Tbsp softened butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked oats
1 cup golden raisins (or fruit/nuts of your choice)
With electric mixer, beat butter and sugars until creamy. Add eggs and vanilla and beat for two more minutes. Add dry ingredients and mix well. Add oats and raisins and mix well.
Refrigerate for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 350 degrees F.
Roll dough into large 2 inch balls (or smaller 1 inch if you prefer), place on baking stone, and flatten with the palm of your hand.
Bake 8 minutes for small, 10 minutes for large.
Jodi’s Best Cookie Baking Tips: Electric oven provides most even, consistent baking. I always bake on stones as opposed to aluminum or glass or metal. I always refrigerate my cookie dough for several hours before baking. I always under bake as the cookies continue to cook slightly while cooling on the baking stone for 2-3 minutes before removing to cooling rack. Cookies freeze well if stored in airtight freezer bags after completely cooled.
Cheers & Hugs,