About this recipe:Infused with the flavour of espresso coffee and choc-a-block with goodies like chocolate chips, peanuts, oats and coconut, these crisp cookies will be a right treat any time! Good for travels and camping outdoors, as they retain their crisp and crunch for several days.
300g caster sugar
225g dark brown soft sugar
1 teaspoon vanilla extract
2 teaspoons instant espresso coffee powder
225g plain flour
1 teaspoon bicarbonate of soda
250g porridge oats
225g salted peanuts
225g milk chocolate chips
40g desiccated coconut
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat the oven to 180 C / Gas 4.
In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and bicarb; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased baking trays.
Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking trays before removing to wire racks to cool completely.