Shelly's Recipe

ESPRESSO COOKIES

Category: Cookies

1 cup plus 2 tbsp (2 1/4 sticks) butter, room temperature
1 1/2 cups sugar
1 1/2 eggs
1 1/2 tsp dark molasses
1 1/2 tsp vanilla extract
2 cups pastry flour
1/4 cup instant espresso powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
3 cups old-fashioned rolled oats
1 1/2 cups pecan pieces
1 1/2 cups semi-sweet chocolate chips

Prepared hot fudge topping

Preheat oven to 375 degrees. In large bowl, combine butter and sugar and mix until fluffy. Beat in eggs, molasses and vanilla. In separate bowl, combine flour, espresso powder, salt, baking powder and baking soda. Add to butter mixture and mix well. Mix in oats, pecans and chocolate chips. Using an ice cream scoop (about 1/4 cup), drop batter onto cookie sheets that have been lined with parchment paper. Cookies spread, so do not put more than 6 cookies on a baking sheet.

Bake in preheated oven 11 to 15 minutes or until edges are golden. Remove from oven and cool completely on wire racks. When cool, top with a thin coating of the fudge topping. Makes: about 2 1/2 dozen large cookies