CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 182 g, Fat 10 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
OATMEAL TOFFEE COOKIES
Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.
Provided by Lori
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
- Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Nutrition Facts : Calories 160 calories, Carbohydrate 15.8 g, Cholesterol 26.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.3 g, Sodium 129.3 mg, Sugar 3.1 g
COFFEE-TOFFEE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
- Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.
CHOCOLATE COFFEE TOFFEE COOKIES
Make and share this Chocolate Coffee Toffee Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 22m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- preheat oven to 350*.
- Line cookie sheet with parchment paper --
- cool coffee to room temperature.
- in large bowl, beat sugar and butter on medium speed till creamy --
- add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
- gradually add to creamed mixture.beat well.
- stir in toffee bits, chocolate chips and sugar cones.
- drop dough by heaping tsps 2" apart on cookie sheets.
- bake 12-14 minutes or golden brown.
- cool 1 minute on sheet.
- remove and cool on wire rack -- .
Nutrition Facts : Calories 1147.9, Fat 58.6, SaturatedFat 34.2, Cholesterol 141.7, Sodium 787.5, Carbohydrate 150.2, Fiber 8.8, Sugar 88.9, Protein 15.4
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