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"Secret" ingredient cookie takes home $5,000 grand prize

Crushed ice cream cones make this oatmeal cookie tops in moistness.
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.

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.


About 5 Dozen Cookies

cup boiling water

to 1 teaspoon instant coffee powder

11/3 cups firmly packed brown sugar

1 cup (2 sticks) Blue Bonnet 65% vegetable oil spread, softened

1 egg

1 teaspoons vanilla

3 cups Quaker Oats (quick or old fashioned, uncooked)*

1 cups all-purpose flour

teaspoon salt

teaspoon baking soda

1 package (8 ounces) milk chocolate toffee bits (about 11/3 cups)

1 cups semisweet chocolate chips

1 cup coarsely crumbled sugar cones (about 5 cones)

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

Preheat oven to 350F. 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.

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