Chocolate chip and coffee cookies

    27 min

    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.

    22 people made this

    Serves: 60 

    • 225g butter
    • 300g caster sugar
    • 225g dark brown soft sugar
    • 2 eggs
    • 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

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    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)