- flour - 1 cup
- soda - 1/2 teaspoonfuls
- cinnamon - 1/2 teaspoonfuls
- salt - 1/4 teaspoons
- unsalted butter at room temperature - 1/2 cups
- brown sugar - 1/2 cup
- sugar - 1/4 Glass
- eggs - 1 piece
- vanilla extract - 1/2 teaspoonfuls
- Instant oats - 1 1/2 cups
- Chocolate Mini Chips - 1/2 Cups
- milk - 2 items. spoons (glaze)
- instant coffee or espresso - 1/2 Teaspoons (glaze)
- unsalted butter at room temperature - 1/4 Cups (glaze)
- sugar - 2 cups (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
1. Make a cookie. Preheat the oven to 175 degrees. Line the baking tray with parchment paper or a silicone mat. In a medium bowl, mix the flour, soda, cinnamon and salt, set aside. Whisk butter in a large bowl with a mixer. Add both types of sugar and whip. Beat with egg and mix with vanilla extract. 2. Add the flour mixture in two sets and stir until homogeneous. Add the oat flakes and mix. Stir with the chocolate chips until they are evenly distributed throughout the test. 3. Put one tablespoon of dough on the prepared baking sheet. Bake for 10-12 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 2 minutes, then allow to cool completely on the counter before applying the glaze. 4. To make the icing, heat the milk, add coffee and let it brew for 5-10 minutes. Strain the mixture. Allow to cool to room temperature for about 15 minutes. In a medium bowl, beat the butter to a creamy consistency. Add half the sugar and whip. Stir with the vanilla extract and half the coffee mixture. Add the remaining sugar and whip. Stir with the remaining coffee mixture and beat thoroughly. Pour the cooled cookie with glaze. If desired, decorate the top with chocolate chips.
Servings: 6-8