Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 2/3 cup tightly packed light brown sugar
- 2 tbsp corn syrup
- 1/2 tsp vanilla
- 1 large egg
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 1/2 tsp ground coffee
- 1/3 cup rolled oats
- 1 1/2 cups of your favorite baking ingredients (chocolate chips, mini butterscotch chips, chocolate-covered raising, chopped Rollos, Cocoa Krispies)
- 1 1/2 - 3 cups of your favorite snack foods (pretzels, potato chips, etc).
Preparation
Step 1
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
On a lower speed, add egg and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time, the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size. When time is up, on a lower speed, add the flour, baking powder, baking soda, salt, coffee and oats. Mix 45-60 seconds just until your dough comes together and all remnants of dry ingredients have been incorporated. Do not walk away from your mixer during this time or you will risk over-mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On the same low speed, add in the mixture of favorite baking ingredients and mix for 30-45 seconds, until they evenly mix into the dough. Add in your favorite snack foods, last, paddling again on low speed until they are just incorporated. Using a 6 oz ice cream scoop, portion cookie dough onto a parchment-lined cookie sheet.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. Do not bake the cookies from room temperature or they will not ho9ld their shape.
Heat the oven to 400F. Take the plastic off the cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown toward the center. Leave the cookies in the oven for the additional minutes, if these colors do not match up and your cookies still seem pale and doughy on the surface.
Cool the cookies completely on the cookie sheet before transferring to a plate or an airtight container or tin for storage for up to 5 days.