Chocolate Espresso Oatmeal Cookies
adapted from Vegetarian Times, December 2011, page 75
Flavorful
and with a nice bite, these cookies may not actually be "health food",
but in moderation they make a darn nice and not so bad for you treat.
1/2 cup all purpose flour
1/4 cup spelt or oat flour (may substitute all purpose flour)
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
4 oz (1 stick) butter softened
3/4 cup sugar
1/4 cup cooled espresso
1/2 tsp vanilla extract
1 1/2 cups rolled oats
1/2 cup chocolate chips
In a medium bowl, whisk together the flours, cocoa powder, salt and baking soda.
Place
the butter and sugar together in a large bowl and mix with a mixer
until smooth. Beat in the espresso and vanilla and mix until combined.
With
a wooden spoon add the flour mixture to the creamed butter mixture.
When most of the flour is incorporated, stir in the oats and chocolate
chips. Mix just until incorporated.
Divide
dough in half and transfer each half to a large sheet of plastic wrap
or waxed paper. Use the wrap to shape the dough into two 2
inch-diameter logs. Wrap tightly and chill for at least 2 hours or
overnight.
Preheat
the oven to 350ºF. Remove dough from the fridge and remove the
wrapping. Slice the dough into 1/2-inch thick slices. Transfer slices
to a greased or silicone mat lined baking sheet. Bake for 8-11 minutes,
or until the cookies look dry on top. Cool the cookies for three
minutes on the baking sheet then transfer to a wire rack.
