Ingredients
Cookies
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
Topping
- 8 ounces (226g) white chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
- 1/2 teaspoon espresso powder
- Pinch each of cinnamon and nutmeg, for sprinkling on top
Instructions
- Pulse the oats: Place the rolled oats in a food processor and pulse 10–12 times until you have a mix of chopped oats and oat flour for varied texture. This step ensures the cookies have a nice bite and structure.
- Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy. This creates the base for the cookie dough.
- Add egg and molasses: Incorporate the egg and molasses into the creamed mixture and beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides as needed to mix everything evenly.
- Combine wet and dry ingredients: Slowly mix in the dry ingredients on low speed. The dough will become thick and sticky. Cover it and chill in the refrigerator for 30–45 minutes to firm up; it can be refrigerated for up to 3 days. Before scooping, if chilled longer than a few hours, let the dough sit at room temperature for 30 minutes to soften.
- Preheat and prepare baking sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
- Scoop and bake: Using about 1.5 tablespoons (35g) per cookie, scoop dough balls and place them 3 inches apart on the baking sheets. Bake for 12–13 minutes until the edges are lightly browned but the centers remain soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step ensures they set properly and maintain their chewy texture.
- Prepare the white chocolate topping: Melt the chopped white chocolate with the vegetable or coconut oil and espresso powder using a double boiler or microwave (in 20-second increments, stirring after each). The oil helps to thin the chocolate for a smooth coating.
- Dip and dust: Dip each cooled cookie halfway into the melted white chocolate and place it onto a lined baking sheet or cooling rack. Mix cinnamon and nutmeg in a small bowl and lightly sprinkle this spice blend over the chocolate-coated portion of each cookie.
- Set the topping: Refrigerate the dipped cookies for about 30 minutes to allow the white chocolate to harden and set completely.
- Store properly: Keep the cookies fresh by covering at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Chilling the dough helps control spreading and intensifies flavors.
- Do not use blackstrap molasses; unsulphured or dark molasses like Grandma’s brand is preferred for the best taste.
- Let refrigerated dough sit at room temperature before baking to make scooping easier.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Adding oil to white chocolate makes dipping easier and gives a smooth finish.
- Store cookies in an airtight container to maintain freshness and texture.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
