Ingredients
Method
- Pulse the oats several times in a food processor until a mixture of coarse oat pieces and fine oat crumbs forms.
- Combine the processed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a mixing bowl until evenly distributed.
- Beat the butter, brown sugar, and granulated sugar together until light and creamy. Add the egg and molasses and continue mixing until smooth and fully incorporated.
- Add the dry ingredients to the butter mixture and stir on low speed until a thick dough forms. Cover the bowl and refrigerate the dough for 30 minutes.
- Heat the oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Portion the dough into 1½-tablespoon scoops and arrange them several inches apart on the prepared baking sheets.
- Bake the cookies until the edges are lightly golden and the centers remain soft, about 12 to 13 minutes.
- Allow the cookies to rest on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the white chocolate with the oil and espresso powder until smooth and glossy, stirring frequently.
- Dip half of each cooled cookie into the melted white chocolate and place them on a lined tray or rack.
- Combine the cinnamon and nutmeg, then lightly sprinkle the mixture over the chocolate-coated portions.
- Refrigerate the cookies until the coating is firm and set, about 30 minutes.
Nutrition
Notes
These cookies taste like your favorite holiday coffee shop order — only better, because they come from your own kitchen. Make the dough up to three days ahead and bake fresh when you need them most. The white chocolate dip sets them apart and makes them genuinely hard to eat just one of.