Servings: 5 dozen cookies

½ to 1 teaspoon instant coffee powder ½ to 1 teaspoon instant coffee powder
 
¼ cup boiling water ¼ cup boiling water
 
1⅓ cups packed brown sugar 1⅓ cups packed brown sugar
 
1 cup (2 sticks) 65% vegetable oil spread, room temperature 1 cup (2 sticks) 65% vegetable oil spread, room temperature
 
1 egg 1 egg
 
1½ teaspoons vanilla extract 1½ teaspoons vanilla extract
 
3 cups quick or old-fashioned rolled oats (if using old-fashioned oats, add 2 tablespoons flour) 3 cups quick or old-fashioned rolled oats (if using old-fashioned oats, add 2 tablespoons flour)
 
1¼ cups flour 1¼ cups flour
 
¾ teaspoon salt ¾ teaspoon salt
 
½ teaspoon baking soda ½ teaspoon baking soda
 
1 package (8 ounces) milk chocolate toffee bits (about 1⅓ cups) 1 package (8 ounces) milk chocolate toffee bits (about 1⅓ cups)
 
1½ cups semisweet chocolate chips 1½ cups semisweet chocolate chips
 
1 cup coarsely crumbled sugar cones (about 5 cones) 1 cup coarsely crumbled sugar cones (about 5 cones)

Line cookie sheets with parchment paper or non-stick foil, or use non-stick cookie sheets.
Preheat oven to 350 degrees.
Dissolve coffee in boiling water; cool to room temperature.
In large bowl, beat brown sugar and vegetable oil 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 in preheated oven 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 cookies.