Friday, November 20, 2009
Do you, like me, often need a swift kick in the behind to jump start the morning? Now come on, be honest… Well if you do tend to be more zombie than human at the start of the day, the double jolt of caffeine in these cookies should fix you right up. In contrast to my last coffee-flavored creation, these babies -- which contain a whopping 2 tablespoons of instant espresso powder -- make absolutely no effort at subtlety.
***A quick note for anyone tempted to substitute: the espresso powder called for is worth tracking down. The smoothness and intensity of flavor in these cookies is easily distinguishable from anything I’ve baked using instant coffee granules. For the same reason, though, I’d recommend the caffeine-sensitive among you to halve the espresso powder in this recipe.***
Stimulating discussions about stimulants aside (I see you cringing =p), these espresso chocolate oatmeal cookies are quite the treat. Crispy edges hug a center that’s slightly soft but still chewy from the oats. Two forms of chocolate and (as I might’ve mentioned) all that espresso powder give each bite a wonderfully rich, roasted flavor and aroma. And their bittersweet edge is reined in by both white and brown sugars.
EASE OF PREPARATION: 4.5/5
Lastly, may I remind you that all this deliciousness is achieved without eggs or dairy? This is the second cookie I’ve tried from Vegan Cookies Invade Your Cookie Jar and my favorite yet! I’ve been loving the simple ingredients and prep (no mixer required) called for by the recipes so far and can’t wait to test 2 more for my Vegan Month of Cookies series. Just a friendly reminder that if you'd like to win one of 3 copies of this book, simply leave a comment (including your e-mail) on this or any other post in this series. I'll pick the winners at random and let you know in my review post.
Espresso Chip Oatmeal Cookies [Printable Recipe]
Reproduced with permission from Vegan Cookies Invade Your Cookie Jar with my comments/changes in brackets
Makes 2 dozen cookies
XIAOLU’S NOTES: I only had old-fashioned oats, not quick-cooking, so I went at 'em with my pastry blender and all was well! Also, my batter distribution wasn't "generous" enough in the first batch so the second batch was extra large (and thus extra delicious).
1/2 cup nondairy milk [I used soymilk]
1/2 cup canola oil
2 tablespoons ground flax seeds
1/3 cup brown sugar
1/2 cup sugar
1 teaspoon pure vanilla extract
2/3 cups all-purpose flour
1/8 teaspoon ground cinnamon
2 tablepoons instant espresso powder
1 tablespoon cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups quick-cooking oats
3/4 cup chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, mix together non-dairy milk, oil, flax seeds, brown sugar, sugar, and vanilla until smooth. Sift in flour, cinnamon, espresso powder, cocoa powder, baking powder, and salt. Add quick-cooking oats and chocolate chips and stir until all ingredients are moistened.
Drop generous tablespoons of dough about 2 inches apart onto baking sheets [Please note this batter is very runny and I spread them out even more so they'd bake up flatter.]. Bake for 14 minutes [I needed to bake 2-3 minutes longer], until cookies are slightly puffed and the edges appear dry.
Let the cookies cool on baking sheets for 5 minutes [I let them sit for 10 minutes to ensure the bottoms were set.], then transfer them to wire racks to cool completely. Store in a loosely covered container.
MORSELS: Look for instant Italian espresso powder at gourmet markets in the coffee aisle or even in the baking aisles at fancy supermarkets. Instant espresso powder has a rich, concentrated flavor that’s magical in baked goods. If you can’t find it, it’s okay to substitute instant coffee granules; the flavor will just not be as intense.
PREVIOUSLY: Sweet Potato Blondies
NEXT UP IN THIS SERIES: Pignoli Almond Cookies