Thursday, May 29, 2014


I got this recipe 2 or 3 years ago from Cooking Club Magazine.

1 cup old fashion oats
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, chilled, cut-up
2 tbsp espresso powder
2 tsp ground cinnamon
2 eggs
2 cups bittersweet chocolate chips
2 cups milk chocolate chips

Pulse oats in food processor until finely ground; place in medium mixing bowl. Whisk in the flour, baking soda and salt.

Beat brown sugar, butter, espresso powder and cinnamon in large mixer bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. At low speed, beat in flour mixture just until combined. Stir in the chocolate chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.

Heat oven to 350 degrees.

Drop 1/4 cup dough per cookie onto parchment-paper lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.

Bake 10 to 12 minutes or until edges are pale brown. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

Yield: About 2 1/2 dozen cookies.
Per cookie: 270 calories, 13.5 g total fat (8 g saturated), 3.5 g protein, 36.5 g carbs, 35 mg cholesterol, 140 mg sodium, 2 g fiber

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