Gingerbread Latte Cookies

Instructions

1. Pulse the oats in a food processor 10–12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.
2. Whisk the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine.
4. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very thick and sticky. Cover and chill the dough for 30–45 minutes (and up to 3 days) in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Scoop cookie dough, about 1.5 Tablespoons (35g) of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before dipping.
8. Melt the chopped white chocolate, oil, and espresso powder in a double boiler or use the microwave. For the microwave, place it all in a medium heat-proof bowl or liquid measuring cup. Melt in 20-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment- or silicone baking mat-lined baking sheet or cooling rack. In a small bowl, mix together cinnamon and nutmeg. Using your fingers, lightly sprinkle a tiny pinch of the spice mix on top of the white chocolate-covered part of the cookie. Repeat with the remaining cookies. Place the baking sheet in the refrigerator to set the white chocolate, about 30 minutes.
9. Cookies stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.