Winter Market Mocha Oatmeal Raisin (Print Version)

Aromatic oatmeal with mocha, raisins, and chocolate, bringing warmth and rich flavors to winter afternoons.

# List of Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

07 - 1 cup unsalted butter, softened
08 - 1 cup light brown sugar, packed
09 - 1/2 cup granulated sugar
10 - 2 large eggs, room temperature
11 - 2 teaspoons pure vanilla extract
12 - 2 tablespoons strong brewed espresso, cooled

→ Add-ins

13 - 1 cup raisins
14 - 1/2 cup dark chocolate chips
15 - 1/2 cup toasted walnuts, chopped (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, salt, cinnamon, and oats in a medium bowl. Set aside.
03 - Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time. Mix in vanilla extract and cooled espresso until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in raisins, chocolate chips, and walnuts if using.
07 - Drop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are set but centers appear slightly underbaked.
09 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • The coffee and chocolate combination creates this incredible depth that regular oatmeal raisin cookies just cant match
  • They stay perfectly chewy for days, making them ideal for grabbing during those busy winter mornings
02 -
  • Underbaking slightly is the secret to keeping these chewy instead of crumbly
  • The espresso needs to be completely cool or it will start melting your butter too early
03 -
  • Let your dough rest in the fridge for at least 30 minutes before baking for thicker cookies
  • Use a cookie scoop for uniform size so everything bakes evenly

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