It isn’t like I haven’t been making cookies, because let’s be real. The only way I would go a month without cookies is if I were trapped on some desert island or in a hospital or without electricity. THough I suspect I would find a way to make a cookie-like product in each of those cases.
The last cookie recipe I posted was based on a coffee smell from my high school days. I thought I’d keep going with that theme.
In fact, I’ve got a couple recipes back-logged that all fit into the coffee theme, so I think I’ll start a little “series” here on CnC.
I was going to call it the “Starbucks Knockoff Cookie Series”, but that sounds boring and I don’t like Starbucks all that much. How about “Coffee Cookie Countdown”?
No, I’m not counting down to anything.
Especially now that my new French Press came in.
Did I tell you I shattered my last French Press? And the one before that. Both of these were supposedly unbreakable. I must have superhero strength or something, because unbreakable?
I broke it.
Maybe I should have called this blog Coffee, Cookies, and Crafts. I love alliteration and I love all those things, and they seem to be the only thing I ever talk about here anyway.
Let’s pretend the coffee thing is implied, just by virtue of the fact that my name is Katie and I have a coffee problem. Though I prefer to think of it as a coffee solution, since I am convinced that if everyone in the world drank as much coffee as I do, there would be peace and prosperity world-wide.
And there you go. I just solved the age-old question of how to accomplish world peace: Coffee, free, abundant, and strong.
And throw some in your cookies, too. With a shot of flavoring, if you are into that kind of thing. [I'm not.]
Since I used Starbucks’ Caramel Frappaccino as inspiration for these, I’m going to go out on a limb and call these…..
Caramel Frappaccino Cookies (Clever, no?)
- 1 large egg
- 1/3 cup margarine
- 1 1/4 cups sugar (I used a blend of NuNaturals erythritol and Stevia Baking Blend)
- 2-3 tsp caramel flavor extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/3 cups oat flour
- 1 tsp instant coffee granules
Preheat oven to 350. Line cookie sheet with parchment paper or do yourself a favor and get a silpat already.
Mix egg, margarine, sugars, and extract until nice and creamy-like. Add the four, soda, and salt until well combined. Fold in the instant coffee.
Bake for 9 minutes and cool for about 5 minutes before pulling the whole silpat, with the cookies, off the sheet and onto a wire cooling rack.
I find that this method works the best – taking them off the silpat too fast leaves some cookie residue behind. Not that cookie residue is a problem, because that means you get to eat it off the silpat, but if you are serving these to friends, you don’t want all of them to be missing cookie parts at the bottom. It makes it look like you were nibbling all of them. Which, obviously, you weren’t.
These store really well in the freezer, and if it is hot and humid where you live too, they taste perfect straight from the freezer, no thawing first. Plus, eating them frozen only increases their frappaccino-iness.
Which is totally a word.
What’s your take on Starbucks? Do you get those fancy drinks or go for the good stuff? I’m an Americano girl, myself, when I go out to get coffee.
What other kinds of coffee drinks should I re-create in cookie form? I think I’m onto something here.