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.
I made this recipe over the weekend and baked one batch; I was disappointed that they did seem to spread out quite a bit. I was expecting a much chunkier, thicker cookie. I stuck the rest of the cookie dough in the fridge cause I got busy with the kids and took it out to use the rest today. What a huge difference some fridge time made! This time the cookies came out thick, crunchy and delicious. Will definitely use this recipe again, but plan on refrigerating the dough before baking. - 04 Sep 2006 (Review from Allrecipes US | Canada)
Now this is an chocolate chip oatmeal cookie! Crispy and chewy - just a lovely texture. I used pecans instead of peanuts. You can leave out the espresso without compromising the cookie, if coffee flavor isn't your thing - 22 Mar 2003 (Review from Allrecipes US | Canada)
This is a really crispy oatmeal cookie with a good taste, but don't expect to much with the coffee flavor. When I tasted the dough raw, the espresso really came through. But once it was cooked, I did not taste it. If I made this again I would probably increase the espresso so that I could taste it more. I made them bigger with my ice cream scooper and cooked for 15 minutes. - 01 Aug 2006 (Review from Allrecipes US | Canada)