Ella Bella’s Oat-Choco Espresso Cookies

Prep time:  About 10 minutes (plus a minimum of 30 minutes chilling time)

Baking time:  About 12 minutes

Calories per serving:   130 (based on 22 servings, 1 cookie each)


I recently got a jar of Espresso Dulce de Leche from Stonewall Kitchen. I knew I wanted to incorporate it in a new recipe, and I must say, this is one of the best ways I could think of doing so 😉

Who else loves oatmeal chocolate chip cookies? I know I do. What else could make it better? I know. You’ll see!

Let’s get baking. Here are our ingredients:

4 tbsps Crisco – Baking Sticks All Vegetable Shortening (or unsalted butter)

½ cup dark brown sugar

2 Medium Eggs

½ cup Apple Sauce – Unsweetened

1 tsp vanilla extract

¾ cup Unbleached All-purpose Flour

1 cup Instant or Old-fashioned Oats

½ tsp Baking Soda

1/8 tsp fine salt

4 tbsps Cinnamon Chips (optional)

4 tbsps Semi-sweet Chocolate Chips

Stonewall Kitchen Espresso Dulce de Leche (about ¼ cup, optional; substitutes with either Nutella or Peanut butter)

In a medium bowl, cream the shortening and sugar together. I used my hand mixer in doing so. If you’re using a hand mixer, the mixing should only take about 3 to 4 minutes.

Add the eggs to the sugar mixture one at a time. Then, add the apple sauce and vanilla extract and give it a little whisk. Set aside while you prep the flour mixture.

In a separate bowl, mix together the flour, baking soda and salt. Add the oatmeal and mix well.

Add the flour mixture into the sugar mixture gradually. Mix well until all ingredients are well incorporated.  Fold in the cinnamon chips and chocolate chips and mix until the chips are distributed evenly. Cover with cling wrap and chill in the fridge for a minimum of 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Once the batter is chilled, drop a spoonful of it on an ungreased cookie sheet. This mixture will yield about 22 to 24 pieces, depending on the size.

Make a well in each piece of uncooked batter. Drop about ½ tsp of dulce de leche in each piece and close them all down before putting the cookie sheets into the oven.


Bake for 10 to 11 minutes if you want them a bit chewy, 12 to 13 minutes in you want them crunchy. Enjoy with your some vanilla ice cream, or by itself, with some coffee or hot tea.

                                                                                               Eat well and be well. – Ella Bella

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