It’s January.  Most of us are trying to eat better and work out more.  However, it’s generally cold in the mornings and we’re all feeling a little sluggish from the holidays.

January may be the time of resolution keeping, but it is also the time of the Holiday Hangover.  For that, I like nothing more than a hot cup of coffee first thing in the morning.

My husband and I have been grinding coffee and brewing it up in our Italian espresso maker.  Add a touch of Splenda and some 2% steamed milk, we have the beginning of a productive day.  It’s our slice of morning heaven.

However, do you know what makes it even better?  A little treat.

That’s right – a treat.  An itty-bitty, something yummy is the perfect way to start the day – even if it isn’t on our diet.  That’s where the Coffee Cookie comes in!

I drink alcohol from time to time, as you may have guessed from the title of my blog.  On

one boozy night, I had a hankering for some cookies.  It was around 2am, and we all know nothing good for us happens at that time.  That cookie craving I had wasn’t just a desire, it was a necessity.  Not only did cookies sound amazing, I knew we needed to have them to head off that morning hangover.

So, I made cookies.

Only, in my drunken haze, I forgot part of the recipe and put in way too much flour and cinnamon.  When I realized my error, I thought the cookies would all be ruined.  Thankfully, I was wrong.  Instead, the Coffee Cookie was born!

This cookie is denser than your average cookie and it’s not as sweet.  It is truly the perfect pairing for a nice hot cup of java.  Enjoy!

 

Ingredients:

• 2 sticks butter (softened)
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 2 eggs
• 2 teaspoons vanilla
• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon cinnamon

Add Ins: (You can customize your cookie with any of these or add in your favorite cookie additions)

• 1 15 oz can pumpkin (bake for a couple minutes longer)
• 1 package semi-sweet chocolate chips
• ½ cup chopped pecans
• ½ cup dried cranberries
• ½ cup dried blueberries
• ½ cup shaved coconut

 

Directions:

1. Preheat the oven to 350 degrees
2. Blend the butter, granulated sugar and brown sugar until completely combined
3. Add in the eggs and vanilla
4. In a separate bowl, combine the flour, salt, baking soda and cinnamon
5. Add the flour mixture one spoonful at a time into the butter mixture until all of the ingredients are combined
6. Stir in any add-ins
7. Spoon the dough onto cookie sheets and bake at 350 degrees for 10 – 15 minutes
8. Remove the cookies from the oven and let them cool on a wire cooling rack