Monthly Archives: June 2017

Coffee Chocolate Chip Oatmeal Cookies

I know what you’re thinking. You’re thinking you don’t need another chocolate chip cookie recipe. But you’re wrong. Because not only is this cookie delicious and different than most of your chocolate chip cookie recipes, this one doesn’t have to be a chocolate chip cookie.

This recipe is based off of a recipe we made all the time as kids. We always had homemade cookies in our school lunch. Always. (My mom is the best. 🙂 ). The oatmeal chocolate chips cookies were a regular and a favorite. I was thinking about them the other day, and I thought they might be improved with a bit of coffee. (I was right). I made a few other changes (took out one egg white, used all brown sugar, melted the butter) to make them even chewier. Also a good idea.

But as I said, these don’t have to be chocolate chip cookies. In fact, the original recipe called for either chocolate chips OR shredded coconut. You could absolutely make that substitution here. Or add chopped nuts. Or dried fruit (you know, like raisins, if you’re in to that kind of thing). Or any combination of the above. The coffee is not an overwhelming flavor, but it really does add an interesting element to the cookie. Yes, you can leave it out. Or, if you want a real coffee punch, use up to twice the amount I’ve called for.

One thing you shouldn’t do is skip the chilling the dough step. Especially when using the melted butter, you really need to chill the dough to get a thicker, chewy cookie. Unless you want a thinner, crispier cookie. In which case, you should bake these as soon as they are mixed. (But seriously, why would you want that??) Whatever way you make these, you should definitely make them soon. I was informed that these are “husband approved”, and that I didn’t need to bring these in to the office to share. (Sorry guys!) 🙂

Print Recipe
Coffee Chocolate Chip Oatmeal Cookies
Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Instructions
  1. Combine melted butter and brown sugar and mix well.
  2. Add egg, egg yolk, coffee (dissolved in water), and vanilla and mix until combined.
  3. Add dry ingredients, mixing just until combined.
  4. Stir in chocolate chips or other mix-ins.
  5. Refrigerate dough at least 30 minutes.
  6. Scoop chilled dough by heaping tablespoons onto cookie sheets.
  7. Bake at 350 degrees F for 12 to 15 minutes or until golden brown and just set. Do not overbake.
  8. Cool completely on wire rack. Store in airtight container up to a week.
Recipe Notes
  • Use any flavor chips you like.
  • Substitute chopped nuts, shredded coconut, and/or dried fruit.
  • Use any combination that sounds good to you!
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