I am excited about these cookies for two reasons. First – these are the best oatmeal cookies I have ever had/made. Well one of two batches that is. The first batch ( and where I got the idea for the recipe for these) is originally from Cassie of Bake Your Day, Coffee and Cream Oatmeal Cookies.
Hers have white chocolate chips in them and I happened to have some white chocolate chips on hand, but I went to make them again only to find out I ran out of white chocolate chips (I had seriously saved like 15 chips left in the bag, why I didn’t just add in the whole bag to the first batch is beyond me) so this time I added in semi sweet chocolate chips and cinnamon chips instead and renamed them. My oh so “slight” adaptation to Cassie’s amazing recipe. The cinnamon chips with the white chocolate chips are just as good too. When I saw her post these the other day I knew I had to make them. Coffee grinds in cookie?!? So all over that. I love coffee anything and I have used espresso powder in cookies and baked goods before but never coffee grinds. It takes these cookies to a whole new level of awesomeness.
See those little black flecks? That’s the coffee grinds. At first you may think that they would make the cookies have a gritty texture but that isn’t the case at all, just gives them a nice hint of coffee. I am seriously adding coffee grinds into cookies from now on. Well, not ALL, cookies, but most.
The other reason I am excited for these cookies is that they are my first post/recipe for The Leftovers Club
- 1¾ cups quick cooking oats
- 1 cup + 2 tbsp all purpose flour
- 3 tbsp finely ground coffee (not instant, and not espresso powder)
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ½ tsp ground cinnamon
- ¾ cup (1½ sticks) unsalted butter
- 1 cup light brown sugar, packed
- ⅔ cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp pure vanilla extract
- ¾ c semi-sweet chocolate chips
- ¾ c cinnamon chips
- Preheat oven to 325 degrees. Prepare cookie sheets with either silicon bake mats of parchment paper.
- Melt the butter and let sit for 10 min to cool slightly. You can either melt the butter in a large glass bowl in the microwave or in a pan over the stove and then transfer to a separate bowl large enough to mix the rest of the cookie dough in.
- In a large bowl, whisk the oats, flour, coffee grinds, cinnamon, baking soda and salt together and set aside.
- Add the white and brown sugars to the melted and cooled butter and mix by hand until well-blended. Add the eggs and vanilla and mix well again. Add the dry ingredients and stir until all is mixed well. Add in the semi-sweet and cinnamon chips and mix either with a spoon or by hand. The dough will be stiff but still easy enough to mix by hand.
- Using a cookie scoop or a spoon, scoop out heaping tablespoonfuls (closer to 2 tablespoons) and place 2” apart on a prepared cookie sheet.
- Bake for 10-12 minutes Allow the cookies to cool on the baking sheet for about 10 minutes and then remove and cool completely on a wire rack.
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