• Sarah L Samuels

Mocha Oat Cookies

These cookies are based on my popular oat and raisin cookies. I like making bakes based on the coffee I served in my cafe and for this one I decided to use the flavours of the popular mocha drink.

I used coffee and chocolate chips in these lovely soft oat cookies and they pair beautifully with a morning cup of coffee.


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These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.



To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.



Add the egg and coffee then mix again.



Then add the flour, bicarbonate of soda and rolled oats and mix again.


Then add the chocolate chips and mix until fully incorporated.



Put the mixture in the fridge for at least an hour.



When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.


Roll the dough into walnut sized balls (30g approx). Place on the baking trays. You will need to do a few batches.


Bake in the oven for 12 - 14 minutes then leave to cool and set on the trays before transferring to a cooling rack.




Mocha Oat Cookies


Sarah’s servings: 22

Sarah’s skill: Easy

Baking time: 12-14 minutes


Ingredients:


120g Soft unsalted butter

75g Light brown sugar

50g Granulated sugar

1 tsp Vanilla extract

1 Large egg

125g Plain flour

1 Tbsp Boiling water

4 tsp Instant barista coffee

1/2 tsp Bicarbonate of soda

175g Rolled oats

100g Milk chocolate chips


Method:

  1. Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

  2. Add the egg and coffee and mix again.

  3. Then add the flour, bicarbonate of soda, and rolled oats and mix again.

  4. Then add the chocolate chips and mix until fully incorporated.

  5. Put the mixture in the fridge for at least an hour.

  6. When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

  7. Chop the rhubarb into small pieces approx 1/2 cm. Roll the dough into walnut sized balls (30g approx) then place on the baking trays. You will need to do a few batches.

  8. Bake in the oven for 12 minutes.

  9. Leave to cool and set on the trays before transferring to a cooling rack.



Download recipe

MochaOatCookies
.pdf
Download PDF • 149KB

Sarah’s extra slice……..


This recipe makes approximately 22 cookies.


You could use dark or white chocolate chips if you prefer.

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