Oatmeal Coffee Cookies
Indulge in the perfect blend of breakfast and dessert with these Oatmeal Coffee Cookies! Packed with hearty rolled oats and infused with the rich, aromatic essence of strong brewed coffee and instant coffee granules, these cookies are a delightful treat for both coffee lovers and cookie enthusiasts. Soft and chewy with a hint of warm cinnamon, these versatile cookies can be customized with semi-sweet chocolate chips or crunchy walnuts for added texture and flavor. Easy to make in under 20 minutes of prep time, these cookies are ideal for everything from mid-morning snacks to an after-dinner treat. Enjoy the comforting flavors of oatmeal cookies with a caffeinated twist that makes them truly irresistible!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup brown sugar
- 2 unit large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons strong brewed coffee (cooled)
- 1.5 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.5 teaspoons instant coffee granules
- 0.75 cup semi-sweet chocolate chips (optional)
- 0.5 cup finely chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and cooled brewed coffee until fully combined.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, salt, and instant coffee granules.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the rolled oats, and if desired, stir in the semi-sweet chocolate chips and chopped walnuts.
Use a tablespoon or a small cookie scoop to drop rounded dough portions 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 lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 15.0 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 93 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.
