I wasn’t lying when I said that we make oatmeal cookies all the time. They serve as a great base for many different flavors and can be customized with consistent results. They take less than 15 minutes from bowl to mouth (if you don’t mind burning your tongue) and only dirty one bowl.
This particular flavor combination was inspired by a vacation we took to Seattle. I had heard a lot about Macrina Bakery and we loaded up on baked goods while we were there. We managed to keep ourselves from eating all of the cookies and brought back a Rick’s Apricot Chocolate Espresso cookie. I substituted apricots with dried cherries here and used ground espresso powder.
Chocolate & Cherry Oatmeal Espresso Cookies Recipe
By January 20, 2014Published:
- Yield: 4 Dozen Cookies (48 Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
This recipe was inspired by the Rick's Apricot Chocolate Espresso cookie from Macrina Bakery in Seattle.
- ½ cup unsalted butter plus 6 tablespoons, room temperature
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt optional
- 1 teaspoon espresso powder you can substitute with 1/4 cup chopped chocolate covered espresso beans
- 3 cups oats quick or old-fashioned
- ½ cup semi-sweet chocolate chips
- ½ cup dried cherries or other dried fruit
- Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, espresso powder, and salt; mix well. Add oats, chocolate chips, and dried fruit; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Cuisine: Cookies