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Espresso Oatmeal Chocolate Chip Cookies Recipe

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This recipe for Espresso Oatmeal Chocolate Chip Cookies is from The Furey Family Cookbook: The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¾ cups flour
2 cups oat flour
4 eggs
2 tsp baking soda
2 tsp salt
2 cup butter
3 tbsp coffee ground as fine as you can
2 tsp of vanilla Extract
1 ¼ cup sugar
1 ¼ cup packed brown sugar
2 cups chocolate chips
Directions:
Directions:
Put parchment paper on a cookie sheet and preheat the oven to 350º. Add oats to a food processor and pulse until fine. Add flour, salt, oat flour, and baking soda in a bowl and set aside. Place the butter and sugar in a stand mixer and beat until light and creamy. Add vanilla and eggs and beat on low until blended. Add the dry ingredients and mix until blended. Add chocolate chips and mix, but don’t overmix. Scoop onto pan and bake for 8-10 minutes. When they are done, take the pan and bang it on the range/counter (this flattens them) and let them cool for a couple minutes in the pan before putting them on a cooling rack. We like to scoop half the dough onto saran wrap,wrap it and roll it into a log, and then freeze for quick and easy cookies later.
Personal Notes:
Personal Notes:
Our family loves these cookies. The oat flour makes them extra chewy and the espresso tops it all off. This is a double portion because we like to save half for later. You can halve the ingredients if you don’t want extra.

 

 

 

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