Whenever I’m in the mood for sweets, and I want them quickly, cookies are my go-to dessert of choice. They whip up quickly, bake in a relatively short amount of time, and can be eaten warm so they don’t need to cool as long! These cookies in particular are fast since it uses melted butter and can be mixed by hand. I based this recipe off my Oatmeal Toffee Chocolate Chip Cookies, which is heavily adapted from Thick and Chewy Chocolate Chip Cookies. All these are great to make with kids, by the way. I made the original chocolate chip cookies with my 4 year old nephew. He got to help mix, and even help scoop the cookie dough (and maybe sample some dough too…)! He had so much fun that he wanted to make cookies again the next time he came over. But these oatmeal cookies are sort of an adult twist on a classic. The coffee flavor is mild but definitely present, and pairing it with chocolate and oatmeal makes it the perfect breakfast cookie, afternoon pick-me up treat, or even dessert. I might have been sneaking a cookie for breakfast every now and then myself… Give these cookies a try the next time you have a sweet craving!One Year Ago: Kimchi Fried Rice
Espresso Oatmeal Chocolate Chip Cookies
2 cups flour
2 teaspoons espresso powder
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon vanilla extract
3 cups old-fashioned oats
1½ cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, espresso powder, baking powder, and salt; set aside. In a large bowl, mix butter and sugars by hand or with a mixer until thoroughly combined. Beat in eggs and vanilla until combined. Add dry ingredients and mix slowly until just combined. Gently stir in the oats, then stir in the chocolate chips.
Drop ¼ cup scoops of dough onto prepared cookie sheet. Bake for 18 to 20 minutes, or until edges are starting to harden and brown, but the center is still soft without being overcooked. Cool on cookie sheet for 10 minutes then move cookies to wire racks to finish cooling.
Source: Inspired by Brown Eyed Baker