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Bear's Oatmeal Chocolate-Espresso Cookies
December 21, 2006 | permalink

I made these last night, to bring upstate with me for the holidays. In a feat of will and fortitude bordering on the super-human, I have only eaten one cookie. But that is enough, Gentle Readers, to make me want to share this recipe with you. Please trust me when I say you should make these for yourself as soon as possible, and not share them with anyone you are not extremely fond of.

Bear's Oatmeal Chocolate-Espresso Cookies

• 1 Cup Butter
• 1 Cup firmly packed Brown Sugar
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 1 Teaspoon Vanilla
• 1 Cup Flour
• 1Teaspoon Cinnamon
• 1 Teaspoon salt
• 1Teaspoon Baking Soda
• 3 Cups uncooked Oatmeal
• 8 Ounces of Milk or Dark Chocolate
• 48 Chocolate Covered Espresso Beans

Heat oven to 350°. In large bowl, beat the butter, brown sugar, and granulated sugar together until creamy. Add egg and vanilla; beat well. Add combined flour, cinnamon, salt and baking soda; mix well. Stir in oats until evenly distributed and drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown. Remove from oven.

While the cookies are baking, melt the chocolate in a double boiler. When the cookies come out of the oven and are still warm, dollop chocolate on each one and gently press an espresso bean into the soft chocolate, deep enough so that when it all cools the chocolate will hold the espresso bean in place.

Cool completely before storing tightly covered. Makes about 4 dozen.