I’ve been on a bit of a cookie kick lately. I can’t help it, though. They’re so quick and easy to make, quick and easy to eat, and there’s so much you can do with cookies to make them new and unique. I’ve really been having fun with them.
When I came up with the idea for these, I was lying in bed Sunday, in the middle of the afternoon, dozing. It was a cool, stormy, lazy day and the hubster was reading in a chair. I think I scared him a little when I suddenly popped up and blurted out “oatmeal cookies with coffee frosting…and chocolate chips.” That’s how I work, see. My darn brain never. ever. shuts up. And once I think of something that I think is a hit, whether it’s a flavor combo or a decorating idea, I can’t rest until I have the plan fully formulated. Sometimes, I can’t even let it go until I’ve just made it already.
This particular afternoon, though, hubs wasn’t impressed. He didn’t like the sound of coffee frosting with oatmeal cookie (which is shocking, considering this man is the coffee king), but I knew I had a winner. The idea of a sweet, dark coffee frosting with nutty, spicy oatmeal cookies that are speckled with rich semi-sweet chocolate…I just knew it was right. And it was…oh-so-very-right.
The cookies are my fave recipe. They’re softer and thicker cookie than a lot of oatmeal cookies, and crazy easy to make. You just need all-purpose flour, brown sugar, eggs, sugar, quick oats, cinnamon, baking soda, and salt.
I wanted the cookies to be a little bit on the small side, so I did exactly level one tablespoon mounds of them. I used my one tablespoon scoop, but you can measure them out and lightly roll them in balls too. Eight cookies on the sheet (three down each of the long sides and two down the center) fit just right after baking without running together at all. Plus, there was exactly 24 tablespoons of cookie dough, giving me exactly two dozen cookies. I love it when that happens.
The frosting for these is a simple buttercream with some coffee infused milk added. I’m not gonna lie, it’s sweeeet. But it’s sweet in all the right ways. The darkness of the coffee keeps it from being over powering, as do the chocolate chips and the oatmeal. I decided to garnish a few of the cookies with a sprinkling of more mini chips on top, but I prefer the ones with frosting only.
I love how perfectly all of these flavors come together, and so did the hubster. He was happily wrong about his first assumptions of this flavor combo, and happily ready to prove it by enjoying as many of these cookies as he could snag. These were mixed, baked, and frosted in only about 30 minutes, so if you’re looking for a last minute treat, these are a great option. Plus, the chocolate chips and coffee can both be excluded if you’re not a fan, although you’ll definitely be missing out! 😉 Enjoy!
Chocolate Chip Oatmeal Cookies
with Coffee Frosting
Makes 2 dozen
FOR THE COOKIES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy-free)
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg (1/4 cup applesauce for vegan/dairy-free)
1/2 teaspoon vanilla extract
1 1/2 cups quick oats
1/2 cup mini semi-sweet chocolate chips (vegan)
FOR THE FROSTING
2 tablespoons milk (soy or almond for vegan/dairy-free)
1/2 teaspoon instant coffee or finely ground espresso powder
1/4 cup (1/2 stick) unsalted butter, at room temperature (margarine for vegan/dairy-free)
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
To make the cookies: Preheat the oven to 350 degrees. Line baking sheet with parchment paper or a Silpat mat; set aside.
In a medium bowl, combine the flour, baking soda, cinnamon, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, beat the butter until light and fluffy. Add both sugar and beat until well combined. Beat in the egg until just combined and stir in the vanilla. Scrape the bowl. Add the flour mixture in two batches, mixing well between each one. Scrape the bowl, then stir int he oatmeal until well combined. Stir in the chocolate chips until evenly distributed.
Place level one tablespoon mounds of dough on the prepared baking sheet. Bake for 10 to 12 minutes, until the edges turn golden brown. Allow to cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack. Allow to cool completely before frosting.
To make the frosting: Heat the milk until hot (microwave is easiest, but it can be done on the stovetop, as well), add the coffee and steep for 5 to 10 minutes. Filter the coffee if there are any grounds left. Chill until at least room temperature (about 15 minutes).
In a medium bowl, beat the butter until smooth and creamy. Add half of the sugar and beat until well combined (the mixture will be a little dry). Stir in the vanilla and half of the coffee milk until combined. Add the remaining sugar, beating the mixture until light and fluffy. Stir in the remaining coffee milk, and beat until thoroughly combined.
Recipe by Darla