This old prize winner called “Coffee Toffee Chocolate Chip Oatmeal Cookies” is a cookie with crushed up sugar cones in the dough. It was created for a contest sponsored by Blue Bonnet Margarine and Quaker Oats. While I like the idea of using the sugar cones, I didn’t want to use margarine and used butter instead. I 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.
These are delicious. As for the sugar cones, they were delightfully confusing to people (nobody knew the secret ingredient) so I’m looking forward to serving these again. The only problem is the cookies need to be served the first day. My friend Valerie, who also made the cookies, said hers softened a bit on storage. That aside, she still liked the flavor.
Coffee Toffee Chocolate Chip Cookies
1 tsp. instant coffee granules
1/4 cup boiling water
1 1/3 cups packed brown sugar (260 grams)
2 sticks (230 grams) 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 (170 grams)
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).
These are fantastic. I used toasted, chopped pecans in place of the ice cream cones. Still has cruch.
Cathy, if you order on line you can get instant espresso powder atKing Arthur flour. If you need url email me at [email protected]
I have also had issues with finding espresso powder. I can’t find it anywhere?? Not even Trader joes. Help!
i just so love your writing. xo
no (although that’d have been cool!) =)
but the president of the ‘sesame workshop’ graduated from my university
These look super yummy! I have a package of sugar cones in my pantry that will just not disappear, and I always have Bits O’ Brickle on hand cause I’m a toffee freak. Thanks for the recipe, Anna.
Diann, I think sugar cones are actually vegan. Hard to believe. You could probably veganize this one fairly easily.
Carole, sure. You’ll loves the fun factor of the sugar cones, but the cookies will still be good.
Valerie, I imagine the margarine would contribute to the softness.
Alison, it must be difficult finding the UK version of some of these ingredients. Brickle is tiny bits of English toffee. I used chopped up Heath bars, but Skor bars would also work. I have a feeling it’s pretty easy to find English toffee there! As for the sugar cones, they are the triangular ice cream cones. Sugar cones are harder and more cookie-like than their counterpart, the cakey cone. Cakey cones have flat bottoms and wide tops. Do you have those in Ireland? I think I’d have a lot of fun exloring an Irish grocery store.
These look amazing, but what is brickle?? And are
sugar cones just ice cream cones?? Had no luck
with the espresso powder here in Ireland either
but used a strong shot of espresso instead when
making your William Shatner muffins today – they
I used margarine. I wonder if they’d have worked better with butter.
Can I use more chocolate chips in place of the ice cream cones. I have everything else on hand. It is so cold here that I want to turn on my oven tomorrow.
The Burning Kitchen
These look wonderful. Thanks for the recipe!!
I think these cookies won $5,000.
Also, I really love the way chopped Heath Bars and chocolate worked out and would probably make the cookies that way again.
Val, if you get a chance, you should make them again. Mine are still pretty crispy and I’ve had them in a tupperware container for a few hours. I’ll have to check tomorrow ;).
Meredith, are you kidding me? I thought I was the only one trying to get rid of sugar cones. Cool. I hope you like these.
Rebecca, was your school on Sesame Street?
Kathy, a lot of people seem to have problems finding instant espresso, yet I’ve found it at Randall’s, H.E.B. at times. I think I bought my last bottle at Central Market. But don’t worry, you can always use instant coffee granules for these cookies.
Those look great!!
I’ve been wanting to ask this question for awhile, but it didn’t relate to anything you were posting until now …
Where do you find espresso powder? I have looked in just about every grocery store around … within reason 🙂 … and I cannot find it. I’ve looked online and found several, but I don’t want to buy “the wrong one” and pay s/h on it as well!!
Thanks again, for all your posting, Anna! I look forward every day to seeing what you have written and I like trying as many of the recipes as I have time for.
WOW! when the title of this post popped up on my feed reader, my jaw dropped. they look absolutely delicious– four flavors that i love but never would have thought to put all into one cookie. thank you for sharing!
hee hee. cookie monster. cookie monster spoke at my college graduation ceremony on 2005. ahh, that muppet . . .
Oooh, I was just looking at the box of sugar cones in the pantry today wondering what the heck I’m going to do with them!
glad they worked for you! I don’t know why I had such issues with the cone texture. some of the cones (esp on the edges) stayed crisp. but others got sort of unpleasantly chewy. but I did love the taste.
This recipe looks incredible!