Chocolate Chip Oatmeal Cookies with Toffee & Coffee

Name: Chocolate Chip Oatmeal Cookies with Toffee & Coffee
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 c. all-purpose flour; 1 tsp. baking soda; ½ tsp. kosher salt; 1 c. unsalted butter; ¼ c. creamy peanut butter; ½ c. sugar; ½ c. brown sugar; 2 large eggs; 1 tsp. pure vanilla extract; 2 c. old fashioned oats; 1 c. Heath Milk Chocolate Toffee Bits; ½ c. bittersweet chocolate chips; ½ c. semi sweet chocolate chips; 2 tsp. ground coffee

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Calories
178 kcal
Cuisine
American

Chocolate Chip Oatmeal Cookies with Toffee & Coffee

Iris Warren

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I like to incorporate both bittersweet and semi sweet chocolate chips, plenty of Heath candy toffee bits, and a bit of ground coffee beans.

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Ingredients

1.5 c. all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 c. unsalted butter at room temperature
¼ c. creamy peanut butter
½ c. sugar
½ c. brown sugar
2 large eggs
1 tsp. pure vanilla extract
2 c. old fashioned oats
1 c. Heath Milk Chocolate Toffee Bits
½ c. bittersweet chocolate chips
½ c. semi sweet chocolate chips
2 tsp. ground coffee

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Instructions

Preheat oven to 350° F.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 2 to 3 minutes. Add eggs and vanilla. Mix until combined. With the mixer on low speed, slowly add the flour mixture, mixing just until combined. Finally, fold in the oats, toffee bits, both chocolate chips, and coffee grounds until just combined.
Drop dough by heaping teaspoons onto prepared baking sheet, leaving about 2 inches between the cookies. Bake for about 10 minutes, or until the cookies are a bit golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Notes

Recipe comes from my aunt June Renelt’s recipe box, originally from Monty Rauser in the cookbook “A Colorful Taste of Shiloh” from Shiloh Christian School in Bismarck, ND. I have adapted the original recipe quite a bit.

Nutrition Information

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Serving 1 Calories 178kcal (9%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Cholesterol 28mg (9%) Sodium 93mg (4%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 178 kcal

% Daily Value*

Serving	1
Calories	178kcal	9%
Carbohydrates	19g	6%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Cholesterol	28mg	9%
Sodium	93mg	4%
Fiber	1g	4%
Sugar	10g	20%