1 1/2 tbsp instant espresso powder
3 tbsp water
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 cups quick cooking rolled oats (not instant)
1 1/2 cups chocolate chips
Preheat oven to 325F and line a baking sheet with parchment paper.
In a small bowl, dissolve instant espresso powder in water. Set aside.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract, followed by espresso mixture.
In a medium bowl, whisk together flour, baking soda and salt. With the mixer on low speed, gradually blend the flour mixture into the butter mixture. Stir in rolled oats and chocolate chips.
Drop rounded teaspoonfuls of dough onto prepared baking sheet. Flatten slightly with your fingertips and leave about 2 inches between cookies to allow room for them to spread.
Bake for 11-14 minutes, until cookies are golden around the edges and set in the center.
Cool for 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen
Preheat oven to 350F and line a few baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake at 350F for 11-13 minutes, until lightly browned. Remove to a wire rack to cool.
Makes 40 cookies.