1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Grace wrote: Mikacat, I've made those (minus the nuts) and they are so good! The blended oatmeal is a nice touch.
MY MIL makes them every year and they are fabulous and my hubby really wanted some. When I saw the recipe, I couldn't believe the blended oatmeal part. My MIL said if you don't have a way to blend the oatmeal to use fast cooking oatmeal b/c it is much finer.
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