Oats. Cranberries. Raisins. Dark-chocolate chips. Almonds. Coconut. Coffee grounds.
Everything! (And all things that could pass as ‘breakfast’.)
As the coffee grounds suggest, these were inspired by Momofuku’s compost cookies. But I always find those a bit too buttery/thin/fragile, so I tweaked (quite aggressively) Once Upon A Chef’s spectacularly reliable guide to Oatmeal Brown Sugar Cookies with Raisins & Pecans.
And just in case you have lots of mouths to feed, I can confirm that this recipe is tripleable. As long as your kitchen hardware can handle it…
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
110 g butter
1/2 cup caster sugar
1/2 cup brown sugar
1/2 tsp vanilla
1 + 1/4 cups ‘stuff’ – I used craisins, dark-chocolate chips, desiccated coconut, candied almonds, and mixed dried fruit (raisins, sultanas, citrus peel)
The spent/dried grounds from a shot of espresso
3/4 cup oats
- Preheat the oven to 175° C.
- In a medium bowl, sift together the flour, baking soda and powder, salt and cinnamon. Set aside.
- Soften the butter in the microwave for about 15 seconds. Then in the bowl of a stand mixer, cream the butter and sugars together until pale and fluffy (about 3 minutes).
- Still mixing, add the egg and vanilla.
- When the egg/vanilla is fully incorporated, slow down the mixer/beaters, and gradually add the flour until fully combined.
(A triple batch really is a LOT.)
- Switch to a wooden spoon, and mix in the mix-ins (‘stuff’, coffee grounds and oats).
- Spoon out large, heaped teaspoonfuls onto a baking sheet, and bake for about 8 minutes, or until the cookies are browning at the edges and golden all over. You don’t want them deep golden all over – this sort of cookie is MUCH better chewy than crunchy.
I’ve still got the last tray of these in the oven, but they’re destined to be eaten two days from now, when I predict the coffee flavour will have really settled in, and any just-baked crispness softened into chewy sweetness.