Recipe by MAGGIE MCGUIRE
"A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days."
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1 1/2 cups
packed brown sugar
instant espresso powder
1 3/4 cups
1 1/2 cups
1 1/3 cups
milk chocolate chips
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.
I followed the recipe almost exactly except I toasted the coconut. I chilled the dough as other reviewers complained of a thin cookie. They baked up fat and chewy--delicious texture. The taste of the cookie did not come near the presentation. Not a very tasty cookie at all-no one ate them.
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
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.
Delicious! I substituted pistachios for the peanuts, and I have to say, the salted flavor actually combines very well with the chocolate and the coconut. I halved the recipe and made the cookies about twice as big, and still got two dozen, but they taste great. Be warned, they do spread out quite a bit - I thought all the "chunks" of things would keep them higher, but they spread out into one big cookie on my first tray :)
Uh-oh, I thought. A dry and crumbly dough will produce a dry and crumbly cookie. I even had some difficulty keeping the the little dough balls in mounds on the cookie sheet. But when they came out of the oven....wow. They're not the prettiest cookie I've ever made, but the looks were deceiving. The cookies are sweet, and gooey and soft and chewy and chocolaty and oatie all at once. And they stayed that way long after the chocolate chips had set. The peanuts were unexpected and made these cookies particularly delicious. Normally I give most of what I bake away - Hubs didn't want me to this time. Still, I think if I were to make these again, I'd add a tablespoon or two of milk to moisten the dough.
A great cookie!!!! I made them for the holidays, and they were a hit. Yes, they are excellent days after baked.
These were really good. I had requests to make oatmeal cookies and chocolate chip cookies, so this recipe was able to satisfy everyone. I halved the recipe and omitted the coconut as I'm not a big fan, and these came out great. I didn't have any espresso powder but I did have regular coffee powder that I used, which really gave it a nice flavor. A really really tasty cookie that I'll be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Maggie's Camper Specials
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 60
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