The Ultimate Coffee Toffee Chocolate Chip Oatmeal Cookies: A Prize-Winning Recipe with Crumbled Sugar Cones
Step into the world of truly unique baking with these “Coffee Toffee Chocolate Chip Oatmeal Cookies,” a recipe that once captivated judges and won a prestigious prize. What makes these cookies stand out from the countless other oatmeal cookie recipes? It’s the ingenious inclusion of crushed sugar cones right into the dough, an unexpected ingredient that delivers a subtle, delightful crunch and a hint of waffle-like sweetness. This remarkable recipe originally gained fame in a contest sponsored by Blue Bonnet Margarine and Quaker Oats, but it has since been elevated with premium ingredients to enhance its already winning flavor profile.
While the original concept of incorporating sugar cones was brilliant, my personal adaptation took this classic to a new level. I opted to swap out margarine for rich, creamy butter, bringing a superior depth of flavor and a wonderfully chewy texture. Instead of generic brickle, I used finely chopped toffee, which melts beautifully and distributes its buttery caramel notes throughout each bite. Instant coffee granules were replaced with high-quality espresso powder, intensifying the coffee flavor without adding excessive liquid, and perfectly complementing both the toffee and chocolate. Finally, standard chocolate chips were upgraded to luxurious chopped Valrhona chocolate, ensuring a richer, more complex chocolate experience with every mouthwatering mouthful. These thoughtful adjustments enhance the cookie’s inherent deliciousness, making it a truly gourmet treat.
The result? Simply delicious! The crushed sugar cones are indeed the secret ingredient that truly elevates these cookies. When I’ve served them, guests are always left delightfully confused, trying to pinpoint that intriguing, elusive crunch and flavor – nobody ever guesses it’s ice cream cones! This element of surprise makes them incredibly fun to share, and I eagerly anticipate serving them again and again. The only minor consideration is that these cookies are best enjoyed on the first day to appreciate their optimal texture. My friend Valerie, who also baked a batch of these gems, noted that hers softened slightly when stored. However, this didn’t detract from her enjoyment of their exceptional flavor, proving that even a day later, they remain a highly desirable treat. For the best experience, plan to serve them fresh or consider warming them briefly to revive their delightful qualities.
Recipe Evolution: Update Notes & Baking Insights
This recipe, with its clever use of sugar cones, remains one of the most creative in my repertoire. While it’s not an everyday bake for me, primarily due to the occasional challenge of having all the specific ingredients on hand simultaneously, it is always a rewarding endeavor. There’s an undeniable joy in revisiting and refining a beloved recipe. In fact, I’m already feeling inspired to purchase some ice cream cones soon, not just for baking, but to capture new, vibrant photographs that do justice to these extraordinary cookies. To make the recipe even more accessible and user-friendly for fellow bakers, I’ve diligently updated it and integrated it into a convenient, printable form (see the full recipe card below). Given that the original recipe yields a very generous batch, perfect for large gatherings or holiday baking, I’ve also included a scaled-down, half-batch version. This ensures that home bakers can easily whip up a smaller quantity for family enjoyment without being overwhelmed by an abundance of cookies, although, let’s be honest, an abundance of these cookies is rarely a problem!
Half Batch Coffee Toffee Chocolate Chip Cookies
For those times when you crave these delightful cookies but don’t need to feed an army, this half-batch recipe is your perfect solution. It scales down the ingredients proportionally, providing all the same incredible flavors and textures in a more manageable quantity.
- ½ tsp. instant coffee granules or equivalent espresso powder
- 2 tablespoons boiling water
- ⅔ cups packed brown sugar (130 grams)
- 1 stick (115 grams) butter at room temperature
- 2 tablespoons lightly beaten egg (approximately half a large egg, or use 1 small egg)
- ¾ tsp. vanilla extract
- 1 ½ cups quick-cooking oats
- ½ cup plus 2 tablespoons all-purpose flour (85 grams)
- ⅜ tsp. salt (increase to at least ½ if using unsalted butter)
- ¼ tsp. baking soda
- Half bag of toffee chips (or however many you like, about 4 oz)
- ¾ cup semisweet chocolate chips
- 2 sugar cones — coarsely crumbled (about ½ cup, for that signature crunch)
Instructions for Half Batch:
- Preheat your oven to 350 degrees F (175°C). Line two baking sheets with parchment paper for easy cleanup and consistent baking.
- In a small heatproof bowl, dissolve the instant coffee granules or espresso powder in the boiling water. Stir until completely dissolved, then set aside to cool to room temperature. This step is crucial for incorporating the coffee flavor smoothly without curdling the butter mixture.
- In a large mixing bowl, using an electric mixer, cream together the brown sugar and room temperature butter until the mixture is light, fluffy, and well combined. This can take 2-3 minutes.
- Add the lightly beaten egg to the creamed mixture and continue to mix until it is thoroughly blended and smooth, scraping down the sides of the bowl as needed. Stir in the cooled coffee mixture and vanilla extract, mixing until just combined.
- In a separate medium bowl, whisk together the quick-cooking oats, all-purpose flour, salt, and baking soda. Ensure these dry ingredients are well distributed.
- Gradually add the dry flour mixture into the wet creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Finally, gently fold in the toffee bits, semisweet chocolate chips, and the coarsely crumbled sugar cones. Stir just until they are evenly distributed throughout the dough.
- Scoop generous tablespoons of the dough, spacing them about 2 inches apart on your prepared baking sheets.
- Bake one sheet at a time on the center rack of your preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you attempt to move them. Then, gently transfer them to wire racks to cool completely. As they cool, the cookies will achieve their final, delightful texture. Store lightly covered at room temperature for up to 2 days for best results.
The original full recipe yield was approximately 5 ½ dozen, which is a substantial amount. Consider this a rough estimate, as cookie size can vary, but rest assured, you’ll have plenty to share!
Full Recipe: Coffee Toffee Chocolate Chip Oatmeal Cookies
Coffee Toffee Chocolate Chip Oatmeal Cookies
Anna
Pin Recipe
Equipment
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1 Electric Mixer (stand mixer or handheld)
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2 Large Baking Sheets
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Parchment Paper
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Large Mixing Bowls (at least two)
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Wire Cooling Racks
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Measuring Cups and Spoons
Ingredients
- 1 tsp. instant coffee granules or high-quality espresso powder
- ¼ cup boiling water
- 1 ⅓ cups packed brown sugar (260 grams, for a moist and chewy cookie)
- 2 sticks salted butter at cool room temperature (230 grams, essential for flavor and texture)
- 1 large egg
- 1 ½ tsp. pure vanilla extract
- 3 cups quick-cooking oats (preferred for softer texture; old-fashioned rolled oats can be used for a chewier result)
- 1 ¼ cups all-purpose flour (170 grams)
- ¾ tsp. salt (increase to at least 1 teaspoon if using unsalted butter, or adjust to your preference)
- ½ tsp. baking soda
- 1 bag toffee bits (or use 1 cup of broken, good quality toffee, chopped)
- 1 ½ cups semi-sweet chocolate chips (or chopped gourmet chocolate for a superior melt)
- 1 cup crumbled sugar cones (ice cream cones) (about 4-5 regular sugar cones, coarsely crumbled for texture)
Instructions
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Preheat your oven to 350 degrees F (175°C). Prepare two large baking sheets by lining them with parchment paper. This prevents sticking and ensures even baking.
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In a small, heatproof bowl, dissolve the instant coffee granules or espresso powder completely in the boiling water. Stir well. Set this aside to cool to room temperature; it’s important that it’s not hot when added to the butter mixture.
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In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the packed brown sugar and the softened butter until the mixture is light, fluffy, and thoroughly combined. This process usually takes about 2-3 minutes. Add the large egg and mix until it is well blended into the creamed mixture, scraping down the sides of the bowl as necessary to ensure everything is incorporated. Finally, stir in the cooled coffee mixture and the vanilla extract until just combined.
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In a separate medium bowl, combine the quick-cooking oats, all-purpose flour, salt, and baking soda. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. Gradually add this dry flour mixture into the wet creamed mixture in the large bowl, mixing on low speed until the ingredients are just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour and result in tough cookies. Once the dry ingredients are just incorporated, gently fold in the toffee bits, semi-sweet chocolate chips (or chopped gourmet chocolate), and the coarsely crumbled sugar cones. Stir just enough to evenly distribute these delightful additions.
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Using a tablespoon or a cookie scoop, scoop up generous portions of the dough. Place these cookie dough mounds about 2 inches apart onto your two prepared baking sheets lined with parchment paper. Ensure adequate spacing to allow for spreading during baking.
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Bake one sheet at a time on the center rack of your preheated oven for 12-15 minutes, or until the edges of the cookies are beautifully golden brown and the centers appear set. The exact baking time may vary depending on your oven, so keep an eye on them! Once baked, allow the cookies to cool on the baking sheets for approximately 5 minutes. This crucial resting period helps them firm up and prevents them from falling apart when moved. After 5 minutes, gently remove the cookies with a spatula and transfer them to wire racks to cool completely. As they continue to cool, the cookies will achieve their ideal chewy texture and the unique crunch from the sugar cones will become more prominent. For optimal freshness and to maintain their delightful texture, store the cooled cookies lightly covered at room temperature. Enjoy them, ideally, on the first day!