MACADAMIA ESPRESSO OATMEAL CHOCOLATE CHIP COOKIES
- 165g unsalted butter, melted (3/4 cup)
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- ½ - 1½ tsp salt, to taste
- 1½ tsp instant espresso powder
- ½ tsp vanilla extract
- 1¾ cups plain flour
- ½ cup rolled oats, finely ground in food processor
- 1 tsp baking soda
- 1 cup dark chocolate melts
- 1 cup roasted macadamias, roughly chopped
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- In a large bowl, combine the melted butter with both sugars. Add the egg and yolk and mix until incorporated.
- Stir in the salt, coffee and vanilla.
- Add the flour, oats and baking soda and mix until just combined.
- Stir through the chocolate chunks and chopped macadamias.
- Use a medium cookie scoop or tablespoon to scoop balls of dough onto prepared trays.
- Bake for 8 - 10 minutes, until lightly golden around the outside and just set in the middle (under-bake for a chewier cookie). Allow to cool on trays.
- Makes 18 cookies.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/09/11/macadamia-espresso-oatmeal-chocolate-chip-cookies/
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