Loaded with oats and almonds, these scrumptious cookies have a touch of coffee in the dough for a grown-up flavour twist. Shots of brewed espresso are incorporated into the cookie dough as well as into the coffee icing used to sandwich the cookies together. I kept it simple by using toffee. Taste is exquisite, appearance is highly attractive. Try it! I think with the toffee pieces there is too much sugar. before moving cookies to the cooling rack. Looking to make the best desserts ever? I just bought LandoLakes Spread to use the facts listed: No trans fats, No cholestrol, low sodium and made from Soybean oil, buttermilk,cottonseed oil, cream plus other stuff. Just made a batch for my daughter's fantasy football draft. Total Carbohydrate Eating margarine can increase heart disease in women by 53% over eating the same amount of butter according to a recent Harvard Medical Study. crisco or shortening is completely different, is actually made for cooking and baking, and will often work just fine as a substitute. Remove from baking sheet and cool completely on wire racks. Thanks AuntieMaryAnn! All can be made in 45 minutes or less. This is the article I was really looking for which explains the difference between bleached and unbleached flour -, Yummy cookies. The cookies are slightly chewy in the center and very tender overall. Beat the margarine and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. When you are looking for a small treat to enjoy with your morning cup of joe, these coffee sandwich cookies fit the bill. These are excellent. Martha Stewart may receive compensation when you click through and purchase from links contained on This is basically a chocolate chip cookie recipe. They take a little longer to bake, but what a time saver! Try them again using butter, I bet they'll turn out better.:). It's time for a coffee break with a fresh baked cookie! Mix flour, oats, baking sodaa, and cinnamon in a medium bowl. It's pretty difficult for me to got toffee pieces here. Bake for 15 minutes or until lightly browned. I also don't refrigerate my dough because I can't wait to get them in the oven! The recipe looks divine but can i substitute toffee pieces with anything else? Was it because I used 1/2 margarine instead of all butter? The coffee flavor isn’t too assertive and serves to highlight the flavor of the chocolate chips. Scrape down the sides of the bowl. Delicious! SandySRT5, here's a link on the difference between bleached vs unbleached flour from Better Homes and Gardens -. Classic soft and chewy oatmeal cookies with a hint of coffee and cream. I baked these cookies two ways; once with refrigerated dough, and once with room temperture dough. Remove from oven and cool for one minute. Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. to scoop the batter. I made these substituting Splenda for the sugar and Splenda Brown Sugar for the brown sugar with excellent results. One has milk chocolate included but DON'T use that one. Transfer the cookies to a rack and let the icing set. I've also cut down the butter to 3/4 cup and it's fine. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Set aside. Back in the day, we had to take a hammer to the Heath bars (or Skor bars) Enjoy! you have to compensate with more flour if you do that. I changed the recipe only slighty. may be needed for recipe success. Butter is better. Loaded with oats and almonds, these scrumptious cookies have a touch of coffee in the dough for a grown-up flavour twist. I just made them as a teacher gift and getting requests for the recipe which is how I ended up here. Excellent recipe! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. These didn't work for me. Dessert is not the place to cut calories...Moderation is always best... eclipse is right on several counts as far a margarine. Ok, I have an update... Added 1/2 cup of toasted coconut to the recipe and they're even MORE delish! Because these cookies spread too much for my taste, I add another tablespoon of flour. dear naturechic, look for toffee bits near the chocolate chips. On the other hand I've had more than my share of being told these cookies are TOO EASY TO EAT AND TOO DAMN DELICIOUS! Whip up a batch of these Oatmeal Coffee Cookies for a sweet treat. Always a hit every holiday season. Some changes I've made are to coarsely chop oatmeal and semi-sweet chocolate chip, in addition to the cranberries. Great! When I don't have cherries I use dried cranberries or craisins instead. Remove and cool completely on a wire rack. sounds like they may become cakier and less greasy to me. Would you melt your tupperware and spread that on your toast? This Christmas I tried one batch adding 1-1/4 teaspoons cinnamon and 1 tablespoon grated orange peel and used orange-flavored cranberries (Trader Joe's) instead of cherries. Store in an airtight container. I use a cookie scoop to portion these on waxed paper on cookie sheets. An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. Great time saver. I know already...we're making cookies, not muffins, but want to bulk cookies up to make'em cakier. I have made a few changes I use Cranraisin instead of cherries sometimes and also I have been known to use chocolate chips. Stir in confectioners’ sugar. Step 1/3. Less expensive and just as delicious!! Thanks for your help? AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.deRepresented by Mengting Gao & Verena HubertzKitchen Stories is supported by product placement. What do I … Then add the instant coffee and mix the flour and sugar mixtures together. ”. I've been making these cookies for 20 years. The toffee melts in your mouth. today's has more water, less fat, and often won't work like it used to, even in recipes you made all the time as a kid. Preheat the oven to 325*F. Melt the butter in a glass bowl. Having made these too many times to count I do have some notes.

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