CHOCOLATE CHIP OATMEAL COOKIES WITH COFFEE FROSTING

By cecelia26_

Ingredients

• FOR THE COOKIES
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter,
• at room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups quick oats
• 1/2 cup mini semi-sweet chocolate chips
• FOR THE FROSTING
• 2 tablespoons milk
• 1/2 teaspoon instant coffee or
• finely ground espresso powder
• 1/4 cup (1/2 stick) unsalted butter,
• at room temperature
• 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract

Details

Servings 2
Adapted from bakingdom.com

Preparation

Step 1

To make the cookies: Preheat the oven to 350 degrees. Line baking sheet with parchment paper or a Silpat mat; set aside.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter until light and fluffy. Add both sugars and beat until well combined. Beat in the egg until just combined and stir in the vanilla. Scrape the bowl. Add the flour mixture in two batches, mixing well between each one. Scrape the bowl, then stir int he oatmeal until well combined. Stir in the chocolate chips until evenly distributed.

Place level one tablespoon mounds of dough on the prepared baking sheet. Bake for 10 to 12 minutes, until the edges turn golden brown. Allow to cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack. Allow to cool completely before frosting.

To make the frosting: Heat the milk until hot (microwave is easiest, but it can be done on the stovetop, as well), add the coffee and steep for 5 to 10 minutes. Filter the coffee if there are any grounds left. Chill until at least room temperature (about 15 minutes).

In a medium bowl, beat the butter until smooth and creamy. Add half of the sugar and beat until well combined (the mixture will be a little dry). Stir in the vanilla and half of the coffee milk until combined. Add the remaining sugar, beating the mixture until light and fluffy. Stir in the remaining coffee milk, and beat until thoroughly combined.