Oatmeal cookie contest winner relies on crushed sugar cones

Chunks of crushed sugar cones were the ingredient that made these oatmeal cookies stand out in the 2004 “Search for the Ultimate Oatmeal Cookie” Recipe Contest, sponsored by Quaker Oats and Blue Bonnet.

Paula Marchesi of Lenharsville, Pa. won the $5,000 grand prize for this recipe:

Chocolate Coffee Toffee Oatmeal Cookies

From 2004 “Search for the Ultimate Oatmeal Cookie” Recipe Contest

1/4 cup boiling water

1/2 to 1 teaspoon instant coffee powder

1 1/3 cups firmly packed brown sugar

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

1 egg

1 1/2 teaspoons vanilla

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

1 1/4 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

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

1 1/2 cups semisweet chocolate chips

1 cup coarsely crumbled sugar cones (about 5 cones)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets.

Dissolve coffee in boiling water; cool to room temperature.

In a large bowl, beat sugar and Blue Bonnet 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.

Note: If using old fashioned oats, add 2 additional tablespoons flour

Yield: About 5 dozen cookies

Nutrition per cookie: 100 calories, 5 grams fat (2 grams saturated), 1 gram protein, 14 grams carbohydrate, 5 milligrams cholesterol, 1 gram dietary fiber, 80 milligrams sodium.