Latte Cookie Dip (Print Version)

# Ingredients:

01 - 1 tsp baking soda.
02 - 8 oz white chocolate (226g).
03 - 1/8 tsp ground cloves.
04 - 3/4 cup soft butter (170g).
05 - 2 cups of rolled oats (170g), not instant.
06 - 1/4 cup white sugar (50g).
07 - 1 2/3 cups all-purpose flour (210g).
08 - 1 tsp oil for melting chocolate.
09 - 1/4 tsp salt.
10 - 2 tsp espresso powder.
11 - 1 tsp cinnamon powder.
12 - 1 tsp ground ginger.
13 - 1 cup packed brown sugar (200g).
14 - 1/4 cup molasses (75g).
15 - 1/4 tsp ground nutmeg.
16 - 1 large egg, room temperature.
17 - Extra spices for sprinkling on top.

# Instructions:

01 - Whiz oats in a food chopper until some bits turn like flour and others stay chunky.
02 - Stir the chopped oats, flour, espresso, baking soda, salt, and spices together.
03 - Whisk butter with sugars until light. Add molasses and egg, mixing until creamy.
04 - Blend the dry mix into the wet mix. Chill the dough for 30-45 mins.
05 - Roll 1.5 tbsp dough into balls, place on lined trays, and bake at 350°F for 12–13 minutes.
06 - Warm chocolate with oil and espresso in a bowl. Dip cooled cookies halfway and dust with spices.

# Notes:

01 - Blending oats gives chewiness to the cookies.
02 - Go for quality white chocolate bars over chips.
03 - You can skip espresso powder if you'd rather not have the coffee taste.

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