The weekend is quickly approaching, which means it is time to bake my family another sweet treat. The recipe that I want to share with you for these chewy cookies is one that is easy to make and utterly delicious with an underlying coffee flavor.
Believe it or not, the amount of work that is involved is minimum. The most difficult part is sifting the flour, salt, baking soda, and baking powder in one mixing bowl. In another mixing bowl, you hardly as much effort in creaming oil as you would be using butter, shortening or margarine along with an egg, sugars, vanilla, and a tablespoon of milk. To be truthful, you also have to grease your cookie sheets and then dropping small dough balls on the pans, which still translates to a simple recipe to me.
To deposit these coffee cookies on the cookie sheets, I used a small melon scoop before flattening them with a fork. The important thing is to allow them some room to grow so place about two inches apart.
If you’re using a small melon scoop, then here is a helpful trick to prevent the dough from sticking to inside of the scoop after a few drops. Keep a cup with a little bit of water to occasionally dip the scoop will help the dough glide out more easily.
Also, I can’t stress enough the importance of leveling your baking soda and baking powder when baking. Don’t think that adding a bit extra will produce a puffier, taller cookie. Instead, it can cause air pockets that make holes in the cookie or cause them to collapse.
If you’re dying to make something delicious and want a great new recipe with coffee to try, I honestly think that you will love my uncomplicated coffee cookies. Furthermore, you also may want to try my coffee cream pie and banana coffee cream pie recipes, which are also sensational.
Easy and Chewy Coffee Cookies
2-1/4 cups flour
1/3 cup of canola oil
½ cups of brown sugar (light or dark), firmly packed
½ cups of sugar
1 large egg
1 tablespoon of milk
1 ½ teaspoon of vanilla
½ teaspoons of salt
1/4 teaspoon of baking soda, leveled
1/4 teaspoon of baking powder, leveled
2 tablespoons of instant powdered coffee
In one mixing bowl, sift together the flour, salt, baking powder, and baking soda.
In another mixing bowl, add the oil, brown and white sugars, egg, milk, and vanilla and cream with your electric mixer until thoroughly mixed.
Slowly, stir in the dry ingredients until all the ingredients from both bowls are incorporated. (Toward the end, you will have to use your wooden spoon to mix together).
Place the small balls, which should be about an inch in size on greased cookie sheets. Make them about two inches apart from each other.
Flatten each with a fork. (If the fork sticks, I also dip them quickly into the cup with water that I am using to occasionally dip my melon scoop in to help prevent that sticking problem).
Bake in a 350-degree oven for about 8 to 10 minutes, depending on how your oven is regulated. The edges will be slightly brown. If you’re not sure they seem done, then use a toothpick to see if anything sticks.
Give the cookies about a minute or two to cool in the pan after you remove them from the oven
before attempting to remove. This gives them time to firm up.
ENJOY!
The recipe that I want to share with you for these chewy cookies is one that is easy to make and utterly delicious with an underlying coffee flavor.
Course:
Dessert, snacks
Cuisine:
American
Keyword:
chewy coffee cookies, coffee cookies recipe, coffee flavored cookies, easy coffee cookies
:
-
2-1/4
cups
flour -
1/3
cup
of canola oil -
½
cups
of brown sugar
light or dark, firmly packed -
½
cups
of sugar -
1
large egg -
1
tablespoon
of milk -
1 ½
teaspoon
of vanilla -
½
teaspoons
of salt -
1/4
teaspoon
of baking soda
leveled -
1/4
teaspoon
of baking powder
leveled -
2
tablespoons
of instant powdered coffee
-
In one mixing bowl, sift together the flour, salt, baking powder, and baking soda.
-
In another mixing bowl, add the oil, brown and white sugars, egg, milk, and vanilla and cream with your electric mixer until thoroughly mixed.
-
Slowly, stir in the dry ingredients until all the ingredients from both bowls are incorporated. (Toward the end, you will have to use your wooden spoon to mix together).
-
Place the small balls, which should be another an inch in size on greased cookie sheets. Make them about two inches apart from each other.
-
Flatten each with a fork. (If the fork sticks, I also dip them quickly into the cup with water that I am using to occasionally dip my melon scoop in to help prevent that sticking problem).
-
Bake in a 350-degree oven for about 8 to 10 minutes, depending on how your oven is regulated. The edges will be slightly brown. If you’re not sure they seem done, then use a toothpick to see if anything sticks.
-
Give the cookies about a minute or two to cool in the pan after you remove them from the oven
-
before attempting to remove. This gives them time to firm up.
-
ENJOY!
