Place 1 C. white chocolate chips and coconut milk in a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.
Cream butter and sugars until light and fluffy. Add eggs and vanilla; blend until combined. Add melted white chocolate mixture and blend.
In a bowl, whisk together the flour, baking soda, salt, espresso powder, and oats. Add to butter mixture and blend until a dough forms. Add semisweet chocolate chips and 1c. white chocolate chips.
Scoop out dough into 1 1/2-Tbsp. sized balls onto a parchment lined baking sheet. Bake at 350° F. for 12 to 14 minutes.
Oatmeal Latte Cookies
Prep Time: 20 Minutes
Total Time: 34 Minutes
Ingredients
2 C. white chocolate chips, divided
2 Tbsp. coconut milk
1 C. unsalted butter, softened (2 sticks)
1/2 C. granulated sugar
3/4 C. brown sugar, packed
2 lg. eggs
1 tsp. Spice Islands® Pure Vanilla Extract
2 C. all-purpose flour
1 tsp. Clabber Girl® Baking Soda
1 tsp. Kosher salt
3 C. McCann’s® Quick Cooking Rolled Irish Oats
1 1/2 Tbsp. espresso powder or instant coffee
2 C. semi-sweet chocolate chips
Directions
Preheat oven to 350° F.
Place 1 C. white chocolate chips and coconut milk in a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.
Cream butter and sugars until light and fluffy. Add eggs and vanilla; blend until combined. Add melted white chocolate mixture and blend.
In a bowl, whisk together the flour, baking soda, salt, espresso powder, and oats. Add to butter mixture and blend until a dough forms. Add semisweet chocolate chips and 1c. white chocolate chips.
Scoop out dough into 1 1/2-Tbsp. sized balls onto a parchment lined baking sheet. Bake at 350° F. for 12 to 14 minutes.
