06 March 2011

CAFFEINE Coffee Cookies!!!

My brother, JM, and a few other high school people are currently competing in an... M3(?) competition that started this morning at 6am and ends at 9pm. Basically, they are presented with a problem, and have to make some sort of model and proposal for fixing the problem. This year's problem has something to do with a drought in a lake in Colorado, I think. Anyway, I just went to visit them and they had a lot of untouched food just sitting there because they're so busy. It looks pretty hectic. My brother told me last night to make them coffee-infused finger foods because they would need the caffeine. So, I made coffee cookies.
I found a recipe online but I changed it a lot because for some reason, I feel confident in my cooking/altering everything. So, here is my version of ridiculously humongous soft, moist coffee flavoured cookies.

Ingredients for 26 ridiculously large [size-of-your-palm], flat, and moist cookies:
1. 1/2 cup oil
2. 1 cup white sugar
3. 2 eggs
4. vanilla
5. coffee [I'll explain this in the Method]
6. 2 cups self-raising flour
7. 1/2 tsp baking soda

1. At the crack of dawn, get half a cup of boiling water and spoon in 3-4 heaping tbsp of ground coffee. Add a few tbsp of instant coffee just for the caffeine kick. Add more tbsp of instant coffee to your liking! Actually, I'm not even sure I saturated the water that much; I'm sure I could've added MUCH more instant coffee. The end result was a cookie that tasted like coffee, but was not tremendously bitter. This, I would say, is the amount of coffee needed to make "normal" tasting coffee cookies.
2. Mix all wet ingredients in a giant bowl. Add in the coffee mixture with the granules, although if you don't like the spotty appearance, you can filter out the granules. The batter should be dark brown.
3. Add in dry ingredients. I used self-raising flour, which already had some baking powder and salt in it, for simplicity. [a.k.a I didn't have non-self-raising bleached flour]
4. The mixture should be quite gooey, a bit stickier than cake batter, and look like the very first image above.
5. Spoon onto cookie sheets and bake at 380 degrees F in a unpreheated oven on the bottom rack for 9 minutes.
6. Let them sit in oven for 10 minutes at least, or longer if you want. Alternatively, let them bake for another 1-2 minutes.
7. Let them cool on cooling racks, and they should harden a bit but still be moist, flat, and a bit cakey.

Note: They puff up to 2 times their original size.

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