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Chocolate chip espresso oatmeal cookies
The espresso powder in these chewy oat cookies enhances the overall flavour in the dough and works wonderfully in combination with the chunks of dark chocolate. For some extra fun, make oatmeal cookie sandwiches by pressing two cookies together with coffee buttercream.

Chocolate chip espresso oatmeal cookies

Makes: 12 cookies

Ingredients

1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled

1 large egg, beaten 
½ cup rolled oats
1 tbsp instant espresso powder  
80g dark or milk chocolate, chopped

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2), oats, espresso powder and chocolate and stir to form a soft dough.

Cover and chill the dough for at least 1 hour to allow the flavours to develop. 

Preheat your oven to 180°C and line a large oven tray with baking paper.

Portion and roll the dough into 12 even balls. Place 5cm apart on the prepared baking tray and lightly press flat until about 1cm thick.

Bake for 10-12 minutes until cookies are lightly golden but still chewy in the center. Allow to cool on the trays for 5 minutes, then transfer to wire racks to cool.

Tip: Use a large round cookie cutter to get perfectly circular cookies. Simply swirl the cookie cutter around the cookies as soon as they come out the oven to get flawless curvy edges.

Ingredients

1 box NOMU minimakes Vanilla Cookie Dough Mix
60g unsalted butter, melted and cooled

1 large egg, beaten 
½ cup rolled oats
1 tbsp instant espresso powder  
80g dark or milk chocolate, chopped

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2), oats, espresso powder and chocolate and stir to form a soft dough.

Cover and chill the dough for at least 1 hour to allow the flavours to develop. 

Preheat your oven to 180°C and line a large oven tray with baking paper.

Portion and roll the dough into 12 even balls. Place 5cm apart on the prepared baking tray and lightly press flat until about 1cm thick.

Bake for 10-12 minutes until cookies are lightly golden but still chewy in the center. Allow to cool on the trays for 5 minutes, then transfer to wire racks to cool.

Tip: Use a large round cookie cutter to get perfectly circular cookies. Simply swirl the cookie cutter around the cookies as soon as they come out the oven to get flawless curvy edges.

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