This recipe comes from a friend here in Bozeman. But I think I copied down the recipe wrong, because they didn't turn out as delicious as hers that I ate that morning at her house. So, now this recipe has morphed into something else that Jared devours. I myself am not a huge cookie lover, but Jared is and he said these should be in the go-to list. So, here it is.
2 1/2 sticks (1.5 cups) salted butter at room temperature
1/2 c. sugar
1 c. light brown sugar
1 large egg
1 large egg yolk
1 t. vanilla extract
2 t. espresso powder (optional)
1 T. hot water (to dissolve espresso powder in)
1 c. rolled oats
2 c. all purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
3 c. any combo - white, semisweet, or milk chocolate chips
1 c. toasted walnuts or pecans
Preheat oven to 325.
Cream butter and sugars just until large lumps disappear. Add the egg, egg yolk, and vanilla and mix until just incorporated, being careful not to overbeat.
Dissolve the espresso powder, if desired, in hot water and add to butter mix.
Add oats, flour, baking powder, baking soda, salt and mix well, being sure to stir from the bottom. Stir in chips and nuts.
Spoon large tablespoons of dough on cookie sheet and bake about 12 minutes.
Store up to 6 days.
No comments:
Post a Comment