I can’t be the only one trying to use up sugar cones and brickle today, right? Boy, it’s a good thing we’ve got this recipe.
In all honesty, I haven’t bought brickle in years, but I did have 4 sugar cones and a mess of Heath bars, so this old prize winner came in handy. The sponsors of the contest were Blue Bonnet Margarine and Quaker Oats. Cookie Madness is more into butter, and used that instead. Cookie Madness also used chopped toffee in place of brickle, espresso powder in place of instant coffee granules and chopped up Valrhona chocolate in place of chocolate chips. Cookie Madness say Mmmm, Mmmmm, good cookie garble garble garble. Sorry, I turned into Cookie Monster for a second.
At any rate, these are delicious and dare I say, worth buying either brickle? As for the sugar cones, they were delightfully confusing so I’m forward to serving these to friends. The only problem is, the cookies need to be served the first day. My friend Valerie, who made these shortly after they won, said her cookies softened a bit on storage. That aside, she still liked the flavor.
Coffee Toffee Chocolate Chip Oatmeal Cookies
1 tsp. instant coffee granules
1/4 cup boiling water
1 1/3 cups packed brown sugar
1 cup butter at room temperature
1 large egg
1 1/2 tsp. vanilla extract
3 cups quick-cooking oats
1 1/4 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1 package toffee bits (about 8 oz)
1 1/2 cups semi-sweet chocolate chips
4 sugar cones — coarsely crumbled (about 1 cup)
Preheat oven to 350 degrees F.
Dissolve coffee granules or instant espresso in boiling water. Cool to room temperature.
In large bowl cream brown sugar and butter; Add egg and mix until well blended. Stir in coffee and vanilla.
In a medium bowl stir together oats, flour, salt and baking soda. Stir flour mixture into creamed mixture then stir in toffee bits, chocolate chips and sugar cones.
Scoop up generous tablespoons of dough and place 2 inches apart onto 2 baking sheets lined with parchment paper. Bake one sheet at a time on center rack for 12-15 minutes or until golden brown around edges. Cool 5 minutes on baking sheets then remove gently and transfer to racks to cool completely. (Cookies will firm up as they cool). Store lightly covered.
Recipe says it makes about 5 1/2 dozen (I came up with fewer).