Chocolate Espresso Oatmeal Cookies

Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats.

ingredient list

Makes 48 cookies

• 3/4 cup all-purpose flour or oat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 4 oz. (1 stick) margarine, softened
• 3/4 cup sugar
• 1/4 cup cooled espresso or strong coffee
• 1/2 tsp. vanilla extract
• 1 1/2 cups oats
• 1/2 cup mini semisweet chocolate chips

Directions

1. Whisk together flour, cocoa powder, salt, and baking soda in bowl.

2. Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

4. Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack

Spicy Gingersnaps

These gingersnaps get an extra spicy kick from black pepper. (If you prefer a milder flavor, omit the pepper and reduce the ground ginger to 2 teaspoons.) The gingersnaps depend on tub-style shortening–not butter, margarine, or shortening sticks–for their crisp, firm texture and crackled tops.

Directions

1. Whisk together flour, ginger, baking soda, cinnamon, salt, and pepper in large bowl. Set aside.

2. Cream shortening, 2/3 cup sugar, and brown sugar with electric mixer until fluffy. Add rice milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.

3. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs. Wrap tightly, and chill 2 hours, or overnight.

4. To bake cookies: Preheat oven to 350ºF. Place remaining 1/2 cup sugar in shallow bowl. Slice dough logs into 1/2-inch-thick slices, rolling logs 90 degrees between slices to keep edges round. Dip one side of each slice in sugar, and place sugar-side up on greased or parchment paper–lined baking sheet. Bake 10 to 12 minutes, or until cookies are crackled and dry on top. Cool 2 to 3 minutes on baking sheet, then transfer to wire rack to cool completely.

ingredient list

Makes 48 cookies

• 2 cups all-purpose flour
• 1 Tbs. ground ginger
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3/4 cup tub-style shortening
• 2/3 cup plus 1/2 cup sugar, divided
• 1/3 cup dark brown sugar
• 3 Tbs. plain rice milk or soymilk
• 1/4 cup molasses

Orange-Pecan Squares

Patting cookie dough into rectangular–not circular–logs produces sharp-cornered cookies that look like they were made in a bakery. The dough for these elegant squares is not too sweet, so the flavors aren't overwhelmed by a confectioners' sugar glaze.

Directions

1. Combine flaxseed and 2 Tbs. water in bowl. Set aside.

2. Grind pecans into fine meal in food processor. Transfer to bowl, and whisk in flour, orange zest, and salt. Set aside.

3. Cream together sugar and margarine with electric mixer until light and fluffy. Add flaxseed mixture, and beat until smooth. Beat in flour mixture 1/2 cup at a time until smooth dough forms.

4. Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 1 1/2- x 1-inch logs; flatten sides of logs with side of large knife or spatula. Wrap tightly, and chill 2 hours, or overnight.

5. Preheat oven to 350ºF. Slice each dough log into 3/8-inch-thick slices, and transfer slices to greased or parchment paper–lined baking sheets. Bake 10 to 12 minutes, or until cookies are brown on bottoms.

6. Whisk enough orange juice into confectioners' sugar in bowl to make thick glaze. Spread glaze onto each cookie with pastry brush while hot. Cool on baking sheets. Sprinkle with orange zest, if using.

ingredient list

Makes 42 cookies

• 1 Tbs. flaxseed meal
• 1/2 cup pecans or pecan pieces
• 1 3/4 cups all-purpose flour
• 2 tsp. grated orange zest, plus more for garnish, optional
• 1/4 tsp. salt
• 1/2 cup sugar
• 4 oz. (1 stick) margarine, softened
• 1–2 Tbs. fresh orange juice
• 1 cup confectioners' sugar