This month we are filling the cookie jar with fall cookies. When I think about fall I think about sitting back in a cozy chair with a hot cup of coffee and a hearty cookie.
I chose to make an oatmeal cookie because it can take on almost any kind of fruit or candy and it becomes a very special treat.
I decided to add cherries to my cookies along with a few chocolate chips. Then I made an espresso ganache filling. I think cherries and chocolate go well together and I wanted a bit of a ‘wake up call’ so I added espresso.
The espresso ganache is simple to make, and if coffee is not to your liking you can easily leave it out.
I used coconut milk in my ganache but you can use regular milk or cream. Heat the milk in a small bowl over boiling water. When the cream is warm remove the bowl from the pan and stir in a teasponful of espresso powder and the chocolate chips.
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 cup quick cooking oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2½ sticks butter, room temperature
- ¾ cup brown sugar
- ¼ cup coconut sugar (or use stevia equivalent)
- 1 egg
- 1 egg yolk
- 1 tbls. Kahlua (or use vanilla extract)
- 1 cup dried cherries
- 1 cup chocolate chips
- 4 tbls. cream or milk
- ½ cup chocolate chips
- 1-2 tsp. espresso powder
- In a medium bowl whisk together the flours, oats, baking powder, baking soda and salt and set aside.
- In a large bowl mix together the butter and sugars on medium speed until creamy. Next add in the egg and mix until blended, then the egg yolk, and vanilla beating well after each addition, scraping down the sides.
- Add in the dry ingredients mixing just until blended. Stir in the dried cherries and chocolate chips.
- Using a cookie scoop drop dough onto baking sheets 2 inches apart.
- Bake for 13-15 minutes until the cookies begin to brown at the edges.
- Cool on baking sheet for 5 minutes then transfer to wire rack to cool.
- Add the cream/milk to a small bowl and heat over boiling water. Remove the milk from the pan as soon as it becomes hot, before it boils. Stir in the espresso if using and the chocolate chips, continuing to stir until the chips are melted. Set aside to chill for about 15-20 minutes before spreading onto the cooled cookies.
For additional coffee flavor I added Kahlua coffee liquor in place of vanilla extract in the cookie dough. I was a little disappointed that the coffee flavor dissipated in the baking process. Maybe next time I’ll add a little more than a teaspoon.
Enjoy the beauty of the Fall Season and start your day with a fall cookie, a cuppa’ Joe or Tea and relax for 10 minutes – you’ll be ready for anything!
I’ve shared this recipe with #FillTheCookieJar group this month. If you would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.