Coffee and Cream Oatmeal Cookies
Indulge in the ultimate dessert fusion with these Coffee and Cream Oatmeal Cookies—a gourmet twist on a classic favorite. Infused with the bold richness of dissolved coffee granules and the comforting texture of old-fashioned rolled oats, these cookies deliver chewy perfection in every bite. The addition of sweet white chocolate chips and a luscious heavy cream drizzle elevates them to a whole new level of decadence, perfect for coffee lovers. Simple to make, they boast a golden-brown edge with a soft, slightly underbaked center for the ideal texture. Ready in under 30 minutes, these cookies are a delightful treat for afternoon tea, dessert spreads, or any occasion requiring a touch of caffeinated luxury.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 1 cups brown sugar, packed
- 0.5 cups granulated sugar
- 1.5 tablespoons instant coffee granules
- 1 tablespoons hot water
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 1 cup white chocolate chips
- 2 tablespoons heavy cream
- 0.5 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Set aside.
In a small bowl, dissolve the instant coffee granules in the hot water. Stir well and set aside to cool slightly.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the dissolved coffee mixture, vanilla extract, and eggs to the large bowl. Beat again until fully incorporated.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing just until combined.
Fold in the white chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers look slightly undercooked. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the cream drizzle, whisk together the heavy cream and powdered sugar in a small bowl until smooth.
Using a small spoon or a piping bag, drizzle the cream mixture over the cooled cookies. Allow the drizzle to set before serving.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.6 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
