Coffee and Cream Oatmeal Cookies

My obsession with coffee & cookies – and combining the two – continues today with coffee & cream oatmeal cookies.  Ever since making the Milk Bar Compost cookies, I have had a major thing with putting ground coffee beans into my cookie dough.

Call me crazy.  Or don’t.  Because it’s aaaaamazing.  I wasn’t sure that my all-time favorite soft and chewy oatmeal cookies could get any better but sure enough, they can.  The “cream” component in these cookies is simple – white chocolate chips.  Because: a) I can’t leave the baking aisle in the grocery store without a bag; b) I drink my coffee black (you can keep your creamer all to yourself!); and c) I will take white chocolate alongside my coffee cup any day of the week!

Coffee and Cream Oatmeal Cookies

I have to tell you something else about these cookies – Paul actually ate them.  That might not mean anything right now.  But let me tell you a little secret – he doesn’t really like sweets.  This presents a very large problem in our house since I bake – a lot.  I am already pawning off baked goods onto our new neighbors and new church.  But you guys, he actually ate one of these, and then another, and then another.

If I can get that man to like a cookie, I can do anything.  My work here is done.

Coffee and Cream Oatmeal Cookies

PrintPrint Recipe

Coffee & Cream Oatmeal Cookies

Yield: 18 large cookies

Total Time: 35 min

Classic soft and chewy oatmeal cookies with a hint of coffee and cream - freshly ground coffee beans and white chocolate chips!


1 1/2 cups oats
1 cup + 2 Tbs. flour
2 Tbs. ground coffee (not instant)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup (7 ounces) light brown sugar, packed
1/2 cup (3.5 ounces) granulated sugar
1 egg + 1 egg yolk
2 tsp. pure vanilla extract
1 1/2 cups white chocolate chips


Preheat oven to 325 degrees. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.

In another large bowl, whisk the oats, flour, coffee, baking soda and salt together and set aside.

Add the sugars to the melted and cooled butter and mix by hand until well-blended. Add the eggs and vanilla and incorporate. Add the oat-flour mixture and stir until all is incorporated. It will be tough but not too tough to complete by hand. Add the white chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.

Chill the cookie dough for at least 30 minutes, one hour is preferable, or up to 24 hours.

To make jumbo cookies (as the recipe calls): use a large cookie scoop (2 3/4-ounce)to scoop the batter. Roll into a ball and repeat with the other dough.

For smaller cookies, just use a regular-sized cookie scoop, or portion the dough into one-inch balls.

Bake for 11-12 minutes (jumbo) or 10-11 minutes (regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit so don’t leave them in the oven too long. Remove and cool completely on a wire rack.

*If you have a food scale, I suggest that you use it to measure the sugars for these cookies - it will ensure accuracy in their measurement. If not, just make sure you pack the brown sugar and scoop & level the granulated.

Coffee and Cream Oatmeal Cookies