Chocolate Chip Coffee Cookies

In this recipe, we experimented with the amounts of flours. The results: two amazing cookies! The first dough makes a "cookie crisp" or "chip." The second dough has the same ingredients with an additional cup of flour. It creates a more traditionally risen cookie. The first dough has a more robust coffee flavor and a thin, crisp texture. The second dough has more flour and thus, the coffee flavor serves as a subtle contribution to the traditional chocolate chip oatmeal cookie. Experiment and enjoy!



Ingredients:



Dough 1: Chocolate Chip Coffee Cookie Crisps



1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
1/2 cup Coach's Oats®
1 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tbsp coffee grounds
1/3 cup chocolate chips

Dough 2: Chocolate Chip Coffee Cookies



1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
1/2 cup Coach's Oats®
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tbsp coffee grounds
1/3 cup chocolate chips

Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl combine dry ingredients: oats, flour, cornstarch, baking soda, salt and coffee grounds.



3. In separate bowl cream together butter and sugars.
4. Add egg and vanilla to creamed ingredients and beat until thoroughly combined.
5. Add wet mixture to dry mixture and combine.
6. Stir in chocolate chips.


Dough 1: Cookie Crisps (before chocolate chips added). Note texture.

Dough 2: Traditional. Note texture.

7. Spoon small amounts of dough onto prepared baking sheet. Lightly flatten tops of dough balls.


Dough 1 (left) and Dough 2 (right)

8. If baking cookie crisps, allow ample room for cookie to spread.
9. For Dough 1: Cookie Crisps bake for 8 minutes.
10. For Dough 2: Traditional bake for 12 minutes.
11. Cool cookies on drying rack before serving.


Dough 1: Cookie Crisp (left) and Dough 2: Traditional (right)

Cranberry Oat Eggnog Muffins

Combine the seasonal ingredients of cranberries and eggnog into one delightful holiday muffin. Textured with walnuts and oats, and spiced with flavorsome cinnamon and nutmeg, these muffins are wholesome and festive.

Ingredients:
2 cups cranberries
1/2 cup sugar

3 cups flour
1 cup Coach's Oats®
1/2 cup sugar
4 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs
2 cups eggnog
2/3 cup butter
1/2 cup walnuts

Instructions:
1. Preheat oven to 375 degrees.
2. Rinse and chop cranberries. Combine with 1/2 cup sugar.




3. In separate bowl combine flour, oats, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg. 
4. In large separate bowl combine eggs, eggnog and butter.
5. Combine dry and wet ingredients. Do not over mix.
6. Add walnuts and chopped cranberries to mixture and combine.



7. Prepare muffin tins with liners or spray.
8. Fill muffin tins with batter. Allow space for muffins to rise.



9. Bake for 20 to 23 minutes. Test with toothpick. Muffins will have a light color.



10. Transfer to cooling racks.
11. Cool before serving. 



Chocolate Chunk Oatmeal Flaxseed Cookies

Coach's Oats® oatmeal and ground flaxseed put a healthy twist on the classic chocolate chip cookie. These cookies are perfectly thin and chewy, flecked with semi-sweet morsels of chocolate.


Ingredients:
1 1/2 cups all-purpose flour
1 cup Coach's Oats® 
1/4 cup flaxseed, ground
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 sticks of butter
1 cup of sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
Chocolate chunks, to taste (approximately 1/2 cup)


Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, add melted butter, sugar and brown sugar, and beat with a mixer on medium speed until fluffy.


3. Beat eggs into wet mixture one at a time.
4. Beat in vanilla extract.
5. In a separate bowl, combine flour, oats, flaxseed, baking soda, salt and cinnamon.


6. Add dry mix to wet mix, combining with mixer on low speed.


7. Beat until combined, do not over mix.
8. Stir in chocolate chunks to taste.
9. Transfer tablespoons of dough to prepared baking sheet. Keep dough approximately 2 inches apart.
10. Bake for 10 to 12 minutes, or until golden.
11. Cool cookies on baking sheet for 2 minutes before transferring to racks.