Today's cookie is perfect with coffee, and you can skip the cream because the cookie has the creamer it it! These oatmeal cookies have a dash of powdered Coffee Mate Belgian Chocolate Toffee flavored coffee creamer. You can, of course, vary the flavors, but I had some toffee bars in the pantry and matching them with toffee flavored creamer seemed like a good idea at the time.
I was very happy with these cookies and loved how the powdered creamer added a subtle note of toffee flavor. In fact, I liked it so much I'm going to try a second batch with one of their new flavors (Caramel Macchiato, Café Latte, and White Chocolate Caramel Latte) and switch up the add-ins. For instance, white chocolate chunks with the new White Chocolate Caramel Latte. I'll let you know how it goes.
Notes on Using Coffee Creamer in Cookies
I recently updated the recipe a bit because I was and still am interested in how coffee creamer affects the texture of cookie dough. The corn syrup solids, fat and emulsifiers add tenderness, bulk and help with browning to some extent. There are so many different brands and types of creamer you may have to experiment.
Recipe Updates
My updates to the original recipe include 1) mixing the powdered creamer in with the dry ingredients and 2) increasing the amount of toffee from 4 oz to 6 oz. Also, instead of scooping the dough with a tablespoon you shape it into cylinders, chill and slice. The dough is dry, so it's just easier. I also tried making the dough with unflavored Coffee Mate creamer and had good results. There was plenty of flavor from the vanilla and other ingredients.
Recipe
Toffee Chunk Oat Cookies
Ingredients
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons powdered coffee creamer (flavored or plain)
- 12 tablespoons unsalted butter, softened (170 grams)
- ¾ cup plus 2 tablespoons firmly packed brown sugar (180 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla
- 2 cups oats, old fashioned or quick or a mix of both
- 6 oz Heath Bars, crushed
Instructions
- Mix the flour, baking powder, baking soda, salt and powdered creamer together in a bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter until creamy. Beat in brown sugar and granulated sugar and continue beating for another 2-3 minutes or until very light.
- Reduce mixer speed and beat in the egg. When egg is mixed, beat in the vanilla. Add half of the flour mixture and stir until incorporated. Add remaining flour mixture, followed by the oats and toffee. The mixture will be very thick.
- Divide dough in half and shape each half into a cylinder somewhere between 1 ½ and 2 inches in diameter. Wrap in wax paper or plastic wrap and chill the dough for 30 minutes or until ready to bake.
- This makes about 38 oz of dough, so the yield will depend on how large you make the cookies. I like making them a little over an ounce each.
- Preheat oven to 375°F. Have ready two parchment lined baking sheets.
- Take one or both of the dough logs out of the refrigerator. Slice the dough and shape each slice into a ball OR leave as slices.
- Bake for 10 to 12 minutes or till edges are golden. Transfer to a wire rack and cool completely before serving.
Cara Louise says
Loved this recipe- substituted little caramel balls and caramel machiatto creamer...delicious! thank you for sharing!
Mackenzie@The Caramel Cookie says
I love toffee in cookies! These look great
How to Make Buttermilk says
I love toffee! Why I have never made cookies with toffee, I will never know! Changing it up! Heath bars are my favorite candy, so I welcome this recipe. Can't wait to try it. It sounds delicious. Thank you for sharing!
avril says
Love the idea of adding powdered coffee creamer for extra flavor! Wish I could just reach right into my computer screen and sneek one of your cookies from the plate....they look SO good! 🙂
Sue says
I wonder if the folks at Hershey think one of their products is inferior to the other since they make both Heath and Skor?
Fallon says
MMM yummy! Love chunks of toffee in cookies.
erin says
Yum, they look amazing! I love toffee in cookies, and I love cookies with coffee - obviously this is the perfect recipe for me. Thanks for sharing!
Louise says
Toffee must be on the brain. Yesterday I made the Chocolate Fudge Brownie with Toffee and Dried Cherries from Regan Daley's "In the Sweet Kitchen". Skor bars seem to have disappeared from our stores and I had to use Heath Bars, which I consider inferior. I found a recipe for homemade Daim Bars. I'll have to make them when I get a chance to see how they compare to Daim Bars, which are the best.
Sue says
Interesting timing with this recipe. This past week I talked myself out of purchasing a bag of Heath Bars. I really wanted those little toffee bars!!
Katrina says
I love when there's an interesting ingredient in cookies and they turn out well! All those creamer flavors do sound good in a cookie. I like how thick they look. Seems when I've made cookies with toffee, they usually come out thin.