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!
Looking for a milk chocolately, toffee, chewy, yummy cookie recipe to treat your family or friends with? Of course you are – right?! (Or you can come to my house where there are always cookies!)
Look no further. Your search has ended. Bells are ringing. Angels singing. These blissful cookies will become a family favorite. I dare you to each just one.
Milk Chocolate Toffee Chip Cookies
4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
1 11.5 oz bag Nestle Milk Chocolate Chips
2 8-oz bags Hershey’s Heath English Toffee Bits’O Brickle Toffee Bits
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in Milk Chocolate Chip morsels and Toffee Bits. Refrigerate dough for at least 4 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.
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!)