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Coffee and oatmeal cookies

Coffee and oatmeal cookies

Based on 56 ratings

jocelynl

Community Member

“Coffee is like a shared language around the world; it relaxes you, energizes you for the day, and connects people. While I'm no regular coffee drinker, there are those days when I have a sudden craving, and this is was what led me to create these cookies. You will not be able to resist. When combining coffee with oats, who can tell you that it’s bad for you? If you want to share your recipe on Kitchen Stories as well, simply send it to community@kitchenstories.com”

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
2
min.
Resting

Ingredients

Servings:-12+
170 g flour
85 g rolled oats
⅔ tsp baking soda
½ tsp salt
½ tsp cinnamon
170 g butter (melted)
50 g brown sugar
60 g confectioner's sugar
1 egg
1½ tsp vanilla extract
2½ tbsp instant coffee
75 g chopped nuts (optional)
Metric
Imperial

Utensils

  • whisk or stand mixer with beaters
  • large bowl
  • baking tray
  • oven
  • cooling rack
  • parchment paper

How-To Videos

How to chop nuts

How to measure

Nutrition per serving

Cal
217
Protein
2 g
Fat
12 g
Carb
24 g

  • Step 1/3

    • 170 g flour
    • 85 g rolled oats
    • ⅔ tsp baking soda
    • ½ tsp salt
    • ½ tsp cinnamon
    • whisk or stand mixer with beaters
    • large bowl

    Mix the flour, oats, baking soda, salt, and cinnamon together in a bowl.

  • Step 2/3

    • 170 g butter (melted)
    • 50 g brown sugar
    • 60 g confectioner's sugar
    • 1 egg
    • 1½ tsp vanilla extract
    • 2½ tbsp instant coffee
    • large bowl

    In another bowl, mix melted butter, brown and confectioner’s sugar together. Add the egg and vanilla extract. Then add the instant coffee and mix the flour and sugar mixtures together.

  • Step 3/3

    • 75 g chopped nuts (optional)
    • baking tray
    • oven
    • cooling rack
    • parchment paper

    Add the chopped nuts, if you desire. Bake at 180°C/350°F for approx. 10 min., then wait for another 2 min. before moving cookies to the cooling rack.

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