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Mexican Mocha Oatmeal Cookies




Source of Recipe


Maggie Viken






List of Ingredients



• 1 1/4 C. unbleached all purpose flour
  
• 1/2 C. cocoa
  
• 1 tsp. baking soda
  
• 1/4 tsp. sea salt
  
• 1 tsp. cinnamon
  
• 1 tsp. espresso powder
  
• 1 C. unsalted butter, softened
  
• 1 C. brown sugar, packed
  
• 1/2 C. super fine sugar
  
• 1 tsp. pure vanilla
  
• 2 jumbo eggs
  
• 11 1/2 ounce bag chocolate chips
  
• 2 C. oatmeal, uncooked
  






Instructions



1. Preheat oven to 350 degrees F. In a small bowl combine flour, cocoa, baking soda, cinnamon, espresso powder and sea salt. Set aside.
   
2. In a large bowl beat butter, brown sugar, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and oats. Drop by slightly rounded 3/4's full tablespoonfuls onto a parchment lined cookie sheets.
   
3. Bake at 350 degrees F. for approximately 9 minutes until edges are just set. Let stand 2 minutes before removing from cookie sheets to cool.
   






Final Comments


These cookies are very good with semi-sweet or milk chocolate chips