Jedd is a morning coffee drinker. I’m an afternoon/evening coffee drinker. So our little coffee decanter gets a work out.
And I always have an odd amount of coffee at the end of my “shift.” At 7 p.m. I’m ready for water and a glass of wine – not for that last half cup of Mexican java.
Which is how I came up with these cookies. A little bit of coffee, a lot of chocolate, and a lot of butterscotch chips makes for some good cookies.
Coffee Chocolate and Butterscotch Cookies
Yields 36 cookies.
¾ cup room temperature unsalted butter
½ cup granulated sugar
½ cup dark brown sugar
½ cup strong, brewed coffee
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 cups unbleached flour
1 teaspoon kosher salt
2 cups oats
1 cup dark chocolate chips
1 cup butterscotch chips
Preheat oven to 375 degrees.
In a standing mixer with a paddle attachment, cream together the butter, sugars, coffee, eggs, vanilla and baking soda on low speed. Once they’re well combined, add in the flour, salt and oats.
When the batter is thoroughly mixed, add in the chips by the handful, while mixing.
Use a tablespoon to drop the dough on a large, rimmed cookie sheet fitted with a silicone baking mat or parchment paper.
Make sure the cookie dough mounds are 2-inches apart, because they’ll spread.
Bake for 11-12 minutes, or until slightly golden.
Let the cookies cool on a cooling rack for 15 minutes. Store in air tight container for up to 5 days.
(Photos by Launie Kettler)