Espresso Chocolate Chip Oatmeal Cookies

Chicken bowl last night for dinner. Chicken bowl today for lunch. Tacos tonight for dinner. Grand Marnier truffles, peanut brittle, pretzels, roasted nuts, chocolate covered kettle corn, chewy ginger molasses cookies, and a lot of espresso in between. I’ve totally been spiking my morning smoothie with eggnog, too. That, my friends, is my life right now. That, and a dog laying on my arm. Happy freakin’ holidays.

My to-make list is getting long. I actually cleaned up my recipe bookmarks. There are only 285 now! Only! Between now and Christmas, I’d love to get 4-6 made. We’ll see how ambitious I end up. Hooray for a half-day tomorrow, so I can at least get to the store. I have some furry friends to buy for, and should probably buy some of the food stuffs before I show up and realize that they’ve sold all of their pie crusts.

These cookies made their way from my oven this weekend. They lasted 48 hours at best. It’s really a classic combination, yielding a super chewy cookie. I went by way of my cookie scoop, and we had 21 cookies on our hands. Perfectly little 2-3 bite cookies. Totally justifies eating four in one sitting. The chocolate chips I used seemed larger than normal, and I really liked the bigger burst of chocolate in your mouth between bites. Espresso powder was an afterthought, enhancing flavors without really being coffee-y. They’re really good with a couple shots of espresso [I really need one of these].

Inspiration: Brown Eyed Baker

Ingredients

• 3/4 cups all purpose flour
• 1 teaspoons instant espresso powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 1/2 cups old fashioned oats
• 3/4 cup dark chocolate chips
• demerara sugar for sprinkling

Preparation

Preheat the oven to 350° and line two baking sheets with a silpat or parchment paper.

In a bowl, whisk together the flour, espresso powder, baking powder, and salt.

In the bowl of a stand mixer, cream the butter until its light and fluffy. Add the sugars and beat for several minutes until it’s light and fluffy. Add the egg and mix together for another minute or two.

Stir in the dry ingredient mixture by hand. Fold in the oats and chocolate chips. Using a 1 tablespoon scoop, roll the dough into balls, spacing them out evenly on the baking sheets. Sprinkle them with the demerara sugar. Bake for 15 minutes until the edges start browning. They’ll still feel soft in the middle. Allow them to cool for a couple minutes before moving them to a wire rack and cooling completely.