Ingredients
Cookies:
2 cups (170g) old-fashioned whole rolled oats
1⅔ cups (210g) all-purpose flour (spooned & leveled)
2 teaspoons espresso powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup (170g) unsalted butter, softened
1 cup (200g) packed brown sugar
¼ cup (50g) granulated sugar
1 large egg, at room temperature
¼ cup (60ml) unsulphured or dark molasses
Topping:
8 ounces (226g) white chocolate, chopped
1 teaspoon vegetable oil or coconut oil (optional)
½ teaspoon espresso powder
Pinch each of cinnamon and nutmeg
Instructions
1. Pulse oats in food processor 10–12 times into coarse flour.
2. Whisk oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in bowl.
3. Beat butter, brown sugar, and granulated sugar on medium-high 3 minutes until fluffy. Add egg and molasses, beat 1 minute.
4. Mix dry ingredients into wet just until combined. Dough will be thick. Chill 30–45 minutes.
5. Preheat oven to 350°F (177°C). Line baking sheets with parchment.
6. Scoop 1.5 Tbsp dough per cookie, place 3 inches apart. Bake 12–13 minutes until edges are set, centers soft.
7. Cool 10 minutes on sheet, then transfer to rack.
8. Melt white chocolate with oil and espresso powder. Dip each cooled cookie halfway, place on parchment, sprinkle with cinnamon and nutmeg. Refrigerate 30 minutes to set.
Notes
Make-Ahead: Dough can chill up to 3 days or freeze up to 3 months.
Use high-quality white chocolate bars, not chips, for smoother melting.
Quick oats can be substituted, but still pulse briefly.
Baked cookies keep 3 days at room temp, 1 week in fridge, or freeze up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Cuisine: American