Well this is a good way to kick off a Monday, no?
I’ve had THE biggest craving for cookies lately.
I don’t know if it’s the impending holidays or the fact that I just haven’t baked cookies in a while, but whatever the force, it was compelling and cookies needed to be made.
And so they were.
They have all the good stuff.
Yes. You read that right.
Best thing ever? I think so.
I used Jessica’s recipe as the base and rather than adding cinnamon, I added this amazing coffee spice…out of which were born:
Coffee-Spiced Whole Grain Oatmeal Chocolate Chip Cookies (source with a few slight tweaks)
Makes 15-20 cookies
- 1/2 cup earth balance, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup white whole wheat flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon Baker’s brew coffee spice
- 1 1/4 cups mini chocolate chips
- optional: 1- 2 tablespoons milk, if dough is crumbly
- Preheat oven to 375.
- Beat earth balance and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
- Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Bake at 375 for 9-11 minutes.
I recommend serving with a large glass of milk.