coffee-spiced oatmeal chocolate chip cookies

by Cait on November 12, 2012

Well this is a good way to kick off a Monday, no?

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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.

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And so they were.

They have all the good stuff.

Oatmeal.

Chocolate chips.

And Baker’s Brew coffee spice.

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Yes.  You read that right.

COFFEE.

SPICE.

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:

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Coffee-Spiced Whole Grain Oatmeal Chocolate Chip Cookies (source with a few slight tweaks)

Makes 15-20 cookies

Ingredients:

  • 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

Directions:

  1. Preheat oven to 375.
  2. 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.
  3. 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.

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