Dave 'n' Jenny

• 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) butter or margarine, softened
• 1 egg
• 1 1/2 teaspoons vanilla
• 3 cups quick oats, uncooked
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 package (8 ounces) milk chocolate toffee bits
• 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 nonstick aluminum foil or use nonstick cookie sheets. Dissolve coffee in boiling water; cool to room temperature. In large bowl, beat sugar and butter on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. In another bowl, 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. Makes about 5 dozen.