inspired by the teacake bake shop
¾ cup butter, melted and cooled
1 cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 cups all-purpose flour
½ cup rolled oats
2 teaspoons instant coffee granules
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chunks (or chips)
½ cup toffee chunks (or chips)
Preheat oven to 350º F.
In a large bowl, mix butter, sugars, egg and vanilla until well blended.
In a separate bowl, combine the flour, oats, espresso, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture; mix until well blended.
Add the chocolate and toffee chunks. Refrigerate dough for 1 hour or up to 24 hours.
Shape each cookie into walnut sized balls (about 2 tablespoons of dough) and place 2 inches apart on a parchment or Silpat lined baking sheet.
Bake for 13-15 minutes.
Cool 5 minutes on baking sheet, then move to wire racks.