Fireplace Treat Mocha Whisper (Print Version)

Aromatic oatmeal cookie featuring mocha hints, oats, raisins, and chocolate chips for cozy snacking.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/4 cup unsweetened cocoa powder

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 3/4 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons strong brewed coffee, cooled

→ Mix-ins

12 - 2 cups old-fashioned rolled oats
13 - 1 cup raisins
14 - 1/2 cup dark chocolate chips

# Step-by-step Instructions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cocoa powder. Set aside.
03 - Using a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract and cooled brewed coffee, mixing until evenly combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated.
06 - Gently fold in the rolled oats, raisins, and chocolate chips until they are evenly distributed throughout the dough.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set and centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The coffee and cocoa create a gentle mocha backdrop that never overpowers the oats.
  • They stay soft for days if you store them in a tin, which almost never happens because they disappear fast.
02 -
  • Do not overbake these or they turn hard and dry, pull them out when they still look slightly underdone in the middle.
  • Room temperature butter is the key to getting them fluffy, cold butter will not cream properly no matter how long you beat it.
03 -
  • If your dough feels too sticky to scoop, chill it in the fridge for fifteen minutes and it will firm up enough to handle.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the cookies from browning unevenly.

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