Baking with Coffee

I’m sure anyone with culinary training can tell you why when you mix chocolate with coffee that they go hand in hand. This is why my absolute favorite cookie recipe is even more delicious with coffee’s presence—as an ingredient, not as a beverage.

Check it out: No-Bake Chocolate Oatmeal Cookies (or, as I call them: Oatmeal Things). My friends who are familiar with these will attest that they are marvelous and that the name and their appearance do not do their taste justice.

No-Bake Chocolate Oatmeal Cookies (A.K.A. Oatmeal Things)

You will need:

  • 2 sticks of butter (you can get away with 1.5 sticks if you’re trying to be healthy…)
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla
  • 6 tablespoons of cocoa (unsweetened) or baking chocolate
  • 1-2 teaspoons brewed coffee
  • ¼ cup milk (you can use any kind, like skim)
  • 3 cups of oats*

Directions:

Line two cookie sheets with wax paper.

Melt butter over medium heat in medium saucepan. Add sugar and stir.

Add vanilla and mix in cocoa or baking chocolate.

Add coffee and milk. Stir to combine. It should smell amazing and it should look like a nice vat of melted chocolate.

Stir for 5-6 minutes constantly over medium heat after bringing to a boil. If you do not keep stirring, the mixture will burn!

Once 5-6 minutes is up, remove from heat. Add in oats. If the mixture with the oats appears too too dry to combine altogether, add a little more milk—but not too much—less is better until you get a chocolate-oat mix which isn’t runny but isn’t too hard to stir.

Drop by spoonfuls onto wax paper.

Let cool and enjoy.

*I prefer quick-cooking oats to the traditional kind as they are smaller in size and, in my opinion, better for the consistency of the cookies. You can also substitute the oats for coconut, but you’d probably adjust the sugar down unless the coconut isn’t sweetened or else it will be too sweet. Also, try adding up to 1 teaspoon of peanut butter for a different taste. One teaspoon goes a long way!

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Categories: Lifestyle, Recipes

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