Gingerbread Latte Oat Cookies (Print Version)
Cozy cookies bring gingerbread, oats, and latte notes together with a sweet white chocolate finish.
# Ingredients:
→ Cookies
01 -
2 cups old-fashioned rolled oats
02 -
1 2/3 cups all-purpose flour
03 -
2 teaspoons espresso powder
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/8 teaspoon ground cloves
10 -
3/4 cup unsalted butter, softened
11 -
1 cup packed brown sugar
12 -
1/4 cup granulated sugar
13 -
1 large egg, room temperature
14 -
1/4 cup molasses
→ Topping
15 -
8 ounces white chocolate, chopped
16 -
1 teaspoon vegetable oil or coconut oil (optional)
17 -
1/2 teaspoon espresso powder
18 -
Pinch ground cinnamon
19 -
Pinch ground nutmeg
# Steps:
01 -
Pulse rolled oats in a food processor 10 to 12 times until chopped with some oat flour consistency.
02 -
Whisk processed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a bowl. Set aside.
03 -
In a large bowl, beat softened unsalted butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes until light and creamy.
04 -
Add the egg and molasses, then beat for 1 minute. Scrape down the bowl and mix briefly to combine.
05 -
Add dry mixture to wet ingredients, mixing on low speed until just integrated. Avoid overmixing.
06 -
Cover dough and refrigerate for 30 to 45 minutes, or up to 3 days, to firm.
07 -
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
08 -
Portion dough using 1.5 tablespoon scoops and arrange 3 inches apart on prepared baking sheets. Bake for 12 to 13 minutes, or until edges are light golden brown.
09 -
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
10 -
Melt white chocolate, oil, and espresso powder together in a double boiler or microwave in 20-second increments, stirring between intervals until smooth.
11 -
Dip half of each cooled cookie into the melted white chocolate. Place on parchment-lined tray. Mix cinnamon and nutmeg, then lightly sprinkle over white chocolate.
12 -
Refrigerate cookies for 30 minutes or until the chocolate is set.
# Notes:
01 -
Ensure cookies are completely cooled before dipping into white chocolate to achieve a smooth finish.