Contributed by: NAPSA
"Secret" Ingredient Cookie Takes Home $5,000 Grand Prize
(NAPSA) - Chocolate Coffee Toffee Oatmeal Cookies, created by Paula Marchesi of Lenhartsville, Pa., was named the "ultimate" oatmeal cookie in the 2004 "Search For The Ultimate Oatmeal Cookie" Recipe Contest. This winning recipe calls for a tasty quintet of toffee, coffee, oats, chocolate and a "secret" ingredient-crushed ice cream cones.
*If using old-fashioned oats, add 2 tablespoons flour.
Preheat oven to 350 F. 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 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.
Serving Size: Makes 5 Dozen Cookies
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