CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

1/4 cup boiling water
1/2 to 1 teaspoon instant coffee powder
1 1/3 cups firmly packed brown sugar
1 cup 65 percent vegetable oil spread, softened (or regular margarine)
1 egg
1 1/2 teaspoons vanilla
3 cups quick or old-fashioned uncooked oats*
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (8-ounce) package milk chocolate toffee bits
1 1/2 cups semisweet chocolate chips
1 cup coarsely crumbled sugar cones (about 5 cones)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick aluminum foil or use nonstick cookie sheets.

Dissolve coffee in boiling water; cool to room temperature.

In large bowl, beat sugar and vegetable oil spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla.

Combine oats, flour, salt, and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips, and sugar cones.

Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets.

Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered.

*If using old-fashioned oats, add 2 tablespoons flour.

Makes 5 dozen
Source: 2004 Quaker Oats Search for Ultimate Oatmeal Cookie Grand Prize winner