200g salted butter, softened – I used unsalted
100g light brown sugar
100g caster suger
1/2 tsp salt
1/2 tsp coffee flavor (this is the one that gives the cookie its distinctive fragrance)
1 pack Vietnamese instant coffee, disolve in 1 tbl hot water
1 tbl Bsleys
1/2 cup instant oats
1/4 cup Nestum
1/4 cup ground almond
1/2 cup chocolate chips
300g all purpose flour
1 tsp baking powder
- At least 2 hours or the night before, beat egg with instant coffee, Bayles & coffee flavor to infuse. If done the night before, refrigerate & then bring it to room temperature before mixing.
- Preheat oven to 160C.
- Beat butter, sugar & salt to combine. Beat in egg and stir in the processed oats, ground almond, chopped nuts (if used) and the chocolate chips / chunks. Sift flour and fold it in.
- For small cookies, place half tsp dough, spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes. For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes. (I placed 10g dough for each cookie & baked for about 20 minutes.)
- Cool completely before serving. To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.