God, these cookies are good. I ate one right out of the oven — still hot and gooey and falling apart.
These taste like the top of a coffee cake — all cinnamon and sugar and buttery deliciousness.
I discovered them more than a year ago on Greg Johnson’s Oatmeal CookieBlog site. He invents new oatmeal cookies, which is awesome.
I also attribute my fondness of two tasty sugars — dark brown and turbindao — to his “Better Than Grandma’s Oatmeal Raisin Cookies” and these babies.
I’ve made these coffee cake cookies many a time — they’re my husband’s favorite. We took a big batch of these with us on a road trip to Boone, North Carolina last summer, along with our chocolate/butterscotch/cherry-vanilla chip cookies.
They were good little travelers and every last one of them got eaten.
I love these slightly underbaked. Actually, I love them seriously underbaked.
The bake times below will give you a nice, yummy slightly soft-centered cookie.
Restraint is difficult.
Coffee Cake Cookies
adapted from the Oatmeal CookieBlog
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla
- 3 tablespoons brewed coffee, at room temperature
- 1 1/2 cups all-purpose flour
- 1 3/4 cup old-fashioned oats
- 1 3/4 cup finely-ground cinnamon graham crackers
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 heaping teaspoon kosher salt
- 2 cups cinnamon chips
- turbinado sugar, for topping
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Sprinkle a plate or pie pan with a generous amount of turbinado sugar. Set aside.
In small bowl, whisk together the eggs, egg yolk, vanilla and coffee.
In separate bowl, lightly stir together the flour, oats, ground graham cracker crumbs, baking soda, cinnamon, salt and cinnamon chips.
In large bowl or bowl of a stand mixer, beat together the butter and both sugars on medium speed until smooth and fluffy, about 2 to 3 minutes. Add in the egg mixture, beating until smooth, about 1 to 2 minutes.
With mixer on low, gradually add in flour mixture, mixing just until combined.
Take about 2 tablespoons of dough and roll into a ball. Roll dough balls in turbinado sugar and place on prepared cookie sheet, placing about 2 inches apart.
Bake for 8 to 10 minutes, rotating pans halfway through baking. Allow cookies to cool on pan for 1 to 2 minutes, then carefully remove with a spatula and place on cooling rack.