Ingredients
Scale
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma's brand)
- 8 ounces (226g) white chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
- 1/2 teaspoon espresso powder
- pinch each of cinnamon and nutmeg, for sprinkling on top
Instructions
- Pulse oats in a food processor until finely chopped.
- In a bowl, whisk together oats, flour, espresso powder, baking soda, salt, and spices.
- Cream softened butter with sugars until fluffy; mix in egg and molasses.
- Combine dry ingredients with wet mixture to form a thick dough; chill for 30–45 minutes.
- Preheat oven to 350°F (177°C) and line baking sheets.
- Scoop dough onto sheets; bake for 12–13 minutes until edges are lightly browned.
- Cool cookies before dipping in melted white chocolate mixed with espresso powder and oil; sprinkle with spices.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 10g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Always use room temperature ingredients for better mixing. Chill the dough for thicker cookies and enhanced flavor. Store in an airtight container for up to three days or refrigerate for up to one week.