Cinnamon Dolce Oatmeal Cookies. Like the fancy coffee drink from Starbucks, but in cookie form.
One thing I love about oatmeal cookies is how versatile they are. You can make them into almost any flavor cookie with what you add in. These cookies have cinnamon chips, semi-sweet chocolate chips and fresh, dried coffee grounds. Like a cinnamon dolce mocha from Starbucks.
Can you use coffee grounds in cookies?
Coffee grounds 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 grounds. It takes these cookies to a whole new level of awesomeness. There are some misconceptions over coffee grinds vs coffee grounds and what is it called before water is added and after.
Grind and ground are just two tenses of the same words. Coffee grounds are both the ground up dried coffee beans that water hasn’t been added to as well as whats leftover after your coffee has been brewed. So to clear this up – I will grind the coffee beans and that is what is added to the cookies.
See those little black flecks? That’s the coffee grounds. 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 grounds into cookies from now on. Well, not ALL, cookies, but most.
What ingredients are in cinnamon oatmeal cookies?
- All purpose flour
- Baking Soda
- Cinnamon chips and chocolate chips
- Coffee grounds
- 3/4 cup (1 1/2 sticks) unsalted butter (168 grams)
- 1 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups quick cooking oats
- 1 cup + 2 tbsp all purpose flour
- 3 tablespoons finely ground coffee beans (not instant, and not espresso powder)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- ¾ cups semi-sweet chocolate chips
- ¾ cups 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 minutes 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.
Once the butter is cooled, add in the white and brown sugars and mix by hand until well-blended. Add the eggs and vanilla and mix well again.
In a large bowl, whisk the oats, flour, coffee grinds, cinnamon, baking soda and salt together and then add this to the butter mixture.
Fold in 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. You can chill the dough for a few hours up to overnight or bake immediately.
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.