1 cup old-fashioned oats
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup unsalted butter, chilled, cut up
2 tablespoons espresso powder
2 teaspoons ground cinnamon
2 cups bittersweet chocolate chips
2 cups milk chocolate chips
1. Pulse oats in food processor until finely ground; place in medium bowl. Whisk in flour, baking soda and salt.
2. Beat brown sugar, butter, espresso powder and cinnamon in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture just until combined. Stir in chocolate chips. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.
3. Heat oven to 350ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets; gently form into balls. Freeze dough on baking sheets 10 minutes or until firm.
4. Bake 10 to 12 minutes or until edges are pale brown. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.
About 2 1/2 dozen cookies
PER COOKIE: 270 calories, 13.5 g total fat (8 g saturated fat), 3.5 g protein, 36.5 g carbohydrate, 35 mg cholesterol, 140 mg sodium, 2 g fiber