Dark Chocolate Cherry Coffee Oat Cookies
Hearty, robust and delicious oatmeal cookies with dark chocolate chunks, a hint of coffee and dried cherries!
Ingredients
- ½ cup 113g unsalted butter, at room temperature
- ½ cup 110g packed brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup 71g all-purpose flour
- ½ cup 60g teff flour (or use an equal amount of AP flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ¾ cups 75g large flake rolled oats
- ¼ cup 25g cacao nibs, optional
- ½ cup 60g chopped pecans
- ½ cup 70g dried tart cherries, chopped
- ½ cup 85g dark chocolate chunks
Instructions
- In a large mixing bowl, beat together butter and both sugars using a wide rubber spatula until somewhat light and fluffy. Beat in egg until well combined. Stir in vanilla extract.
- In a separate bowl, combine flours, baking soda, salt and espresso powder and whisk to blend evenly. Add flour mixture to the butter mixture and stir until just combined. Fold through rolled oats, cacao nibs, pecans, cherries and chocolate chips. Cover and refrigerate dough for 30 minutes.
- Meanwhile, preheat your oven to 350°F. Line two large baking trays with parchment paper.When ready to bake, scoop about 2 tablespoon portions of dough onto prepared baking trays spacing them 2 inches apart. Flatten and bake for 10-12 minutes or until golden brown. Transfer pan to a wire rack and let cookies set for 3 minutes before transferring individually to a wire rack to finish cooling.
