Coffee And Cream Oatmeal Cookies Recipes

COFFEE AND CREAM OATMEAL COOKIES

Steps:

• Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
• In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
• Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
• Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
• Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
• To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
• For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
• Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.

OATMEAL COOKIE LATTE ICE CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
• Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
• Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
• Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
• For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
• Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
• Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
• Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
• Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.

OATMEAL COFFEE COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, oats, baking soda and cinnamon; set aside.
• Beat margarine, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg, coffee granules and vanilla; mix well. Gradually add flour mixture, mixing until well blended. Stir in almonds. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 10 to 11 minutes or until lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.

STARBUCKS OUTRAGEOUS OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Blend oats, flour raisins, cranberries, baking powder, baking soda, and salt; set aside.
• Beat butter and sugars until light and fluffy. Add egg, cinnamon, and vanilla; beat until combined.
• Gradually add oat mixture to butter mixture; beat until combined.
• Combine raisins for topping in separate bowl and set aside.
• Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets.
• Place 1 mounded tsp of raisins on top of dough.
• Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.

OATMEAL COFFEE COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix flour, oats, baking sodaa, and cinnamon in a medium bowl. Set aside.
• Beat the margarine and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• Add the flaxseed, water, coffee powder, and vanilla, mixing well.
• Gradually add the flour mixture, mixing until well blended.
• Drop by heaping tablespoonfuls onto an ungreased baking sheet, about two inches apart.
• Bake for 10 minutes.
• Remove from oven and cool for one minute.
• Remove from baking sheet and cool completely on wire racks.