$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—crushedice cream cones. Co-sponsored by Quaker Oats and Blue Bonnet, the contest featured three categories, “Easy, Everyday Cookies & Bars,” “Special Occasion Cookies & Bars” and “Lower-Calorie Cookies & Bars” and awarded $10,000 in cash prizes to 30 creative cookie bakers. CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES About 5 Dozen Cookies % cup boiling water % to 1 teaspoon instant 1% 1 1 1% 3 coffee powder cups firmly packed brown sugar cup (2 sticks) Blue Bonnet 65% vegetable oil spread, softened egg teaspoonsvanilla cups Quaker Oats (quick or 1% eupsall-purpose flour %4 teaspoon salt % teaspoon baking soda 1 package (8 ounces) milk chocolate toffee bits (about 1% cups) 1% cups semisweet chocolate chips 1 cup coarsely crumbled sugar cones (about 5 cones) old fashioned, uncooked)* *If using old-fashioned oats, add 2 tablespoonsflour. Preheat oven to 350F. Line cookie sheets with parchment paperor non- stick 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.
