Prep 20 mins
Cook 12 mins
Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.
- 1 1⁄2 cups oats
- 1 cup flour plus 2 tbls. flour
- 2 tablespoons ground coffee (not instant-I use decaf)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 3⁄4 cup unsalted butter (1 1/2 sticks)
- 1 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 3⁄4 cup white chocolate chips
- 3⁄4 cup dark chocolate chips (or semi sweet)
- 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.