I rarely crave oatmeal cookies, but recently, while enjoying my morning oatmeal and coffee I felt inspired. They go together so well at the wee hours of the morning, it seemed only logical that they would work together just as well in a delicious bite-size morsel. Throw in some sweet and crunchy English toffee with its almond influence and it is the perfect accompaniment to my mid-afternoon, we’re-almost-through-the-day cup of coffee. They are full of healthy whole grains with that perfect touch of sweetness that makes you think you are being completely indulgent while giving you the energy to power through to 6pm. And sure, they are just as good at noon and at 8pm… I don’t discriminate.
Coffee-Toffee Oatmeal Cookies
1 1/3 cup packed brown sugar
½ cup margarine, softened
1 ½ teaspoon vanilla
¼ cup strongly brewed coffee, room temperature*
1 ¼ cup + 3 tablespoons whole wheat flour
3 cups old fashioned oats
¾ teaspoon salt
½ teaspoon baking soda
1 package (8 ounces) Heath Toffee bits (NOT the ones with chocolate)
* I used some leftover French press coffee that I had set aside from my breakfast. I should warn you that I drink my coffee very very very strong; some might liken it to sludge in its intensity. If you are using leftover coffee, you can easily add some instant coffee to strengthen the flavor. It needs to be at least as strong as a coffee shop espresso to get the flavor to shine through. The stronger the coffee the better.
1) Preheat your oven to 350deg. Line your cookie sheets with parchment paper or non-stick aluminum foil (or skip the step if your cookie sheet is non-stick). In a pinch, a non-stick spray will work, but I found that the bottom of the cookie got a touch too crispy when I used this method.
2) Cream margarine, butter, and sugar together until creamy. Beat in coffee and vanilla. Add egg and beat well to ensure its well incorporated.
3) In a separate bowl, whisk together oats, flour, baking soda, and salt. Gradually add to the butter/sugar mixture, mixing until well incorporated. Using a spoon or spatula, stir in toffee bits.
4) Drop dough by rounded teaspoon, 2 inches apart, onto prepared cookie sheets. Bake 11-13 minutes.
5) Cool for a few minutes on cookie sheet before transferring to wire cooling racks. Cool completely before storing.