Chocolate Chip Oatmeal Cookies with Toffee & Coffee
I like to incorporate both bittersweet and semi sweet chocolate chips, plenty of Heath candy toffee bits, and a bit of ground coffee beans.
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
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:
Serving: 1 Calories: 178kcal Carbohydrates: 19g Protein: 3g Fat: 11g Saturated Fat: 6g Polyunsaturated Fat: 4g Cholesterol: 28mg Sodium: 93mg Fiber: 1g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.