Chocolate espresso oatmeal cookies


¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
8 tablespoons (1 stick) Earth Balance vegan buttery stick, softened
¾ cup sugar
¼ cup cooled espresso or strong coffee
½ teaspoon vanilla
1 and ½ cups oats (I used old-fashioned, and this worked well.)
½ cup chocolate chips


In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Add the espresso and vanilla, mixing until combined. Reduce the mixer speed to low and add the flour mixture slowly. Add the oats and chocolate chips, mixing until thoroughly combined.
Divide the dough in half. Transfer each dough half to individual large sheets of plastic wrap. Using the plastic wrap, shape each dough piece into a 2-inch-diameter log. Wrap each dough log tightly in the plastic wrap, and chill at least 2 hours, or overnight.
Preheat the oven to 350 degrees and line a rimmed baking sheet (or two, if you need an extra one) with parchment paper.
Slice each dough log into 1/2-inch-thick slices. Transfer the slices to the prepared baking sheet. Bake the cookies for 8 to 11 minutes. Let cool.

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