In honor of National Coffee Day I decided to make some coffee-infused oatmeal cookies. Those who are familiar with my blog probably remember that I kind of have a thing for a particular brand of coffee from here in Hawaii - to the point where I don't want to drink anything else. As someone who grew up as a tea-only drinker I am amazed at how much I have grown to love coffee. Who knew that a strictly tea-drinker could become such a coffee snob?
I also wanted to add a little crunch to the cookies. I love almonds, and recently found some cocoa roasted almonds - talk about a delicious snack that is good for you too! I decided that these would give the perfect crunch, as well as compliment the coffee flavor.
These cookies smelled so good as they were baking. I was afraid that there might be some burned fingers when they came out of the oven as my family did not want to wait for them to cool down before trying them. Once they were at least able to be held everyone dug in. They had a great flavor and just the right amount of crispness to softness a cookie should have, if you know what I mean. I kept thinking that these would be amazing sandwiched around some coffee ice cream. In fact that is what they will become tomorrow, if there are any left by then.
Cocoa Roasted Almond-Coffee Oatmeal Cookies
Printer Friendly Recipe
- 1 cup butter, softened
- ½ cup dark brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla bean paste (or vanilla essence)
- 1 teaspoon cinnamon
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 3 cups old-fashioned oats, uncooked
- 1 cups cocoa roasted almonds, roughly chopped
- 2 tablespoons coffee beans, finely ground
- Heat oven to 350℉.
- Line baking sheets with a Silpat or parchment paper.
- In the bowl of a large mixer beat butter and both sugars on medium speed until creamy.
- Add eggs and vanilla; beat until fully combined.
- Add flour, cinnamon, baking soda, and salt; mix well.
- Add oats, coffee, and almonds; mix until combined.
- Place mixture into the refrigerator for about 10 minutes to chill.
- Drop dough by rounded tablespoonfuls onto baking sheets.
- Bake for approximately 10 - 13 minutes, or until lightly golden.
- Cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely.
- Makes approximately 30 cookies.
Disclosure - This blog is not sponsored in any way by Coffees of Hawaii. IMHO it is just the best coffee I have tried, and I am a regular drinker of it, and that is why I recommend it on my blog.