Chocolate Chip Toffee Oatmeal Kahlua Cookies Recipes

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COFFEE-TOFFEE CHOCOLATE CHIP COOKIES



Coffee-Toffee Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield About 24 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 tablespoon instant espresso powder
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
3 1.4-ounce chocolate toffee bars, chopped (about 1 cup)
1 cup white chocolate chips
Red and white sprinkles, for decorating

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
  • Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
  • Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

OATMEAL TOFFEE MILK CHOCOLATE CHIP COOKIES



Oatmeal Toffee Milk Chocolate Chip Cookies image

Make and share this Oatmeal Toffee Milk Chocolate Chip Cookies recipe from Food.com.

Provided by Andrea P.

Categories     Drop Cookies

Time 25m

Yield 2 cookies each, 12 serving(s)

Number Of Ingredients 10

3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/3 cup toffee pieces
1 cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside.
  • In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside.
  • In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips.
  • Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart.
  • Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time.
  • Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.

Nutrition Facts : Calories 255.9, Fat 12.7, SaturatedFat 7.7, Cholesterol 39.1, Sodium 189.8, Carbohydrate 32.4, Fiber 1.4, Sugar 20.7, Protein 3.4

CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES



Chocolate-Toffee-Oatmeal Drop Cookies image

This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 11

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips (6 ounces)
1 cup toffee pieces
1 cup old-fashioned oats

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 182 g, Fat 10 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

OATMEAL-CHOCOLATE CHIP COOKIES



Oatmeal-Chocolate Chip Cookies image

What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 42

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

KAHLUA-CHOCOLATE CHIP COOKIES



Kahlua-Chocolate Chip Cookies image

A twist on the everyday chocolate chip cookies. I make mine with a sugar-free Kahlua coffee flavored syrup and walnuts. Gives it just the right taste. Try these cookies next time you want a chocolate chip cookie. You won't be sorry.

Provided by Vseward Chef-V

Categories     Drop Cookies

Time 25m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3/4 cup packed brown sugar
3/4 cup butter flavor shortening
2 eggs
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup pecans or 1/2 cup walnuts

Steps:

  • Heat oven to 375°F
  • Line baking sheet with parchment paper.
  • In small bowl, combine flour, baking soda and salt; mix well.
  • In large bowl, combine sugar, brown sugar and shortening; mix well.
  • Add eggs, liqueur and vanilla; mix well.
  • Slowly stir in flour mixture until of uniform consistency.
  • Stir in chocolate chips and pecans.
  • Drop onto baking sheet in teaspoonfuls 3 inches apart.
  • Bake 10 to 11 minutes or until light brown.

OATMEAL TOFFEE COOKIES



Oatmeal Toffee Cookies image

This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen 3-inch cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)

Steps:

  • Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
  • Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
  • Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

CHEWY CHOCOLATE CHIP TOFFEE COOKIES RECIPE BY TASTY



Chewy Chocolate Chip Toffee Cookies Recipe by Tasty image

Here's what you need: flour, sugar, kosher salt, baking powder, light brown sugar, unsalted butter, vanilla extract, eggs, milk, toffee bits

Provided by Lyle Alvarez

Categories     Desserts

Time 30m

Yield 18 servings

Number Of Ingredients 10

2 ½ cups flour
¾ cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1 ½ cups light brown sugar
14 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
3 eggs
1 ¾ cups milk, chocolate chips
½ cup toffee bits

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
  • Melt the butter in a saucepan over medium high heat.
  • In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
  • Slowly fold the butter mixture into the dry ingredients.
  • Fold the chocolate chips and toffee bits into the dough.
  • Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
  • Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
  • Serve while warm.

Nutrition Facts : Calories 238 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams

TOFFEE CHOCOLATE CHIP COOKIES



Toffee Chocolate Chip Cookies image

Very, very good!!

Provided by Aimee R.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 12

1 cup packed brown sugar
½ cup butter, softened
½ cup shortening
¼ cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
  • Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g

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