New Year Mocha Whisper Oatmeal (Print Version)

Festive twist on oatmeal raisin with espresso and chocolate for a rich, aromatic holiday treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1/2 cup unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon

→ Wet Ingredients

08 - 1 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1/2 cup granulated sugar
11 - 2 large eggs
12 - 2 teaspoons pure vanilla extract
13 - 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water

→ Add-ins

14 - 1 1/4 cups raisins
15 - 3/4 cup semisweet chocolate chips

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, oats, cocoa powder, baking soda, baking powder, salt, and cinnamon.
03 - In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
04 - Add eggs one at a time to the butter mixture, then stir in the vanilla extract and dissolved espresso.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Fold the raisins and chocolate chips gently into the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're sophisticated enough to impress without demanding a culinary degree—the espresso and cocoa do most of the work for you.
  • You get that chewy-crispy cookie texture that somehow tastes like you spent hours perfecting them, even though you didn't.
  • The smell alone makes people think you're far more accomplished than you actually are in the kitchen.
02 -
  • Don't use melted butter—it changes the entire texture and you'll end up with thin, crispy cookies instead of chewy ones.
  • Room temperature eggs mix smoothly into the sugar and butter; cold eggs cause lumpy, separated dough that bakes unevenly.
  • Stop mixing the moment the flour disappears; every extra stroke develops gluten and makes your cookies tough instead of tender.
  • The espresso powder is dissolved in hot water first because dry espresso powder doesn't distribute evenly and leaves bitter spots.
03 -
  • Dissolve your espresso powder in the hot water a full minute before adding it to the batter so it cools slightly and doesn't scramble the eggs.
  • Use a cookie scoop instead of guessing with a tablespoon—it keeps your cookies consistent and they bake evenly every single time.

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