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!
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
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
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.