Latte Cookies Spiced (Print Version)

# Ingredients:

01 - Whole rolled oats for a hearty texture (2 cups/170g).
02 - Plain flour (1 2/3 cups/210g).
03 - A couple of teaspoons of espresso powder.
04 - Baking soda (1 teaspoon).
05 - Just a pinch of salt (1/4 teaspoon).
06 - One teaspoon of powdered ginger.
07 - A teaspoon of ground cinnamon.
08 - Nutmeg (1/4 teaspoon).
09 - A smidge of ground cloves (1/8 teaspoon).
10 - Softened unsalted butter (3/4 cup/170g).
11 - Well-packed brown sugar, light or dark (1 cup/200g).
12 - White sugar crystals (1/4 cup/50g).
13 - One large egg at room temperature.
14 - Unsulphured molasses or the darker type (1/4 cup/75g).
15 - Chopped white chocolate (8 ounces/226g).
16 - A teaspoon of veggie or coconut oil.
17 - A sprinkle of espresso powder (1/2 teaspoon).
18 - Optional: some cinnamon and nutmeg to dust on top.

# Instructions:

01 - Give the oats about 10-12 quick pulses in a food processor until the texture varies a bit.
02 - Take the pulsed oats and whisk them with the flour, espresso powder, soda, salt, and spices in a medium-sized bowl.
03 - On medium-high speed, cream the butter and sugars for around 2 minutes. Toss in the egg and molasses, and mix another minute.
04 - Slowly mix dry and wet ingredients together on low speed. Let the dough chill in the fridge for 30 to 45 minutes.
05 - Scoop dough into 1.5 tablespoon portions, place 3 inches apart, and bake at 350°F for 12-13 minutes. The edges should look lightly golden.
06 - Melt white chocolate with the oil and espresso powder, dip each cooled cookie halfway, and sprinkle with spices. Chill so they set.

# Notes:

01 - For smooth melting, stick to bar chocolate instead of chips.
02 - This dough can wait in the fridge for up to 3 days.
03 - Avoid using blackstrap molasses here.