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I’ve named most of my culinary creations after most members of my family: Sarah’s Favorite Mashers, Adam’s Healthy Hot-wings, Dad’s Favorite Biscotti, Steve’s Only Salad, Dylan’s Applesauce Delight. But this, because I added the coffee element I’ve crowned them:

Carine’s Mocha-Oatmeal Bites


3/4 C butter flavored shortening
1 C dark brown sugar
1/2 C sugar
1/4 C hot water
2 tbsp instants coffee
1 egg
1 1/2 tsp. EACH pure vanilla and almond (or rum) extract
3 C old-fashioned oats
1 C WW flour OR if you can find it-garbanzo bean flour
1/4 C cocoa powder
1 tsp salt
1/2 tsp baking soda
1 to 1 1/2 C 60-70% chocolate chips
1 C toasted pecans or walnuts, chopped (optional)
1 C toasted coconut, shredded and sweetened (optional)
1/2 C dried cranberries or large raisins (optional)

Pre-heat oven to 350. Place racks in middle and upper part of the oven. If your oven has a convection capability, I suggest using this method and lowering the temperature by 25 degrees. Prep cookie sheets. In a large bowl, combine flour, oats, cocoa powder, salt and soda.

Stir coffee into the very hot water (or use 1/4 C of very strong coffee in its place, cooled) and cool.

In the large bowl of mixer, cream the shortening and sugars. When fluffy, add the coffee, egg and extracts. Add flour mixture, by thirds, at low speed to sugar mixture and thoroughly combine. Stir in chocolate chips. Drop by rounded tablespoons onto prepared cookie sheets (if using non-stick, do not grease!)

Bake 10-13 minutes, just until edges turn golden. Remove and cool on racks. Store in airtight containers. Should make 3-4 dozen, depending on the size of your “tablespoon“!

If you’d rather have bars-prep a 15×10 jelly roll pan and spread dough-bake approximately 20 minutes, until almost firm too touch and golden. Let cool for 15 minutes before cutting and cooling on racks.

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