In this recipe, we experimented with the amounts of flours. The results: two amazing cookies! The first dough makes a “cookie crisp” or “chip.” The second dough has the same ingredients with an additional cup of flour. It creates a more traditionally risen cookie. The first dough has a more robust coffee flavor and a thin, crisp texture. The second dough has more flour and thus, the coffee flavor serves as a subtle contribution to the traditional chocolate chip oatmeal cookie. Experiment and enjoy!
Ingredients:
Dough 1: Chocolate Chip Coffee Cookie Crisps
Dough 2: Chocolate Chip Coffee Cookies
1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
1/2 cup Coach’s Oats®
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 Tbsp coffee grounds
1/3 cup chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl combine dry ingredients: oats, flour, cornstarch, baking soda, salt and coffee grounds.
3. In separate bowl cream together butter and sugars.
4. Add egg and vanilla to creamed ingredients and beat until thoroughly combined.
5. Add wet mixture to dry mixture and combine.
6. Stir in chocolate chips.
7. Spoon small amounts of dough onto prepared baking sheet. Lightly flatten tops of dough balls.
8. If baking cookie crisps, allow ample room for cookie to spread.
9. For Dough 1: Cookie Crisps bake for 8 minutes.
10. For Dough 2: Traditional bake for 12 minutes.
11. Cool cookies on drying rack before serving.
Ingredients
- Dough 1 (Crisp Cookies)
- 1 1/2 sticks butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup Coach’s Oats®
- 1 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp coffee grounds
- 1/3 cup chocolate chips
- Dough 2 (softer cookies)
- 1 1/2 sticks butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup Coach’s Oats®
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp coffee grounds
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In large bowl combine dry ingredients: oats, flour, cornstarch, baking soda, salt and coffee grounds.
- In separate bowl cream together butter and sugars.
- Add egg and vanilla to creamed ingredients and beat until thoroughly combined.
- Add wet mixture to dry mixture and combine.
- Stir in chocolate chips.
- Spoon small amounts of dough onto prepared baking sheet. Lightly flatten tops of dough balls.
- (If baking cookie crisps (Dough 1) allow ample room for cookie to spread.
- For Dough 1: Cookie Crisps bake for 8 minutes.
- For Dough 2: Traditional bake for 12 minutes.
- Cool cookies on drying rack before serving.
Help I went to bake my favorite cookie which for months I have just looked on the back of the bag…and today it’s gone. This my favorite cookie I should of cut it off but I didn’t. So I tried to make from memory – it is the one with shredded coconut can you point me the right receipe. I lhave a bowl of the coach’s oats every day with a small apple cut up, yogurt and ground flax seed or walnuts. I found this cereal at Costco.
I love it. Please can I need the original oatmeal cookie w/cocnut.
Thank You.
Barbara Baukus
Barbara, Thank you for being a fan! You can still find all our recipes here on our site :). Here is a link to our Coconut Cookies https://coachsoats.com/oatmeal-coconut-cookies/
Happy Baking!
You list coffee grounds in dry ingredients. Is this coffee before or after perking?
Nancy, Thank you for stopping by the coffee is to be used as grounds. There should be a picture showing us stirring the grounds into the dough. You can brew a separate cup and sip while baking up these yummy cookies 🙂 Happy baking.
Does “coffee grounds” mean grounds left after brewing coffee, or ground coffee before brewing?
Thank you.
Hi Flo,
The coffee grounds in this recipe are best before brewing.