1 cup unsalted butter
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup granulated sugar
2 large eggs
¾ cup Old Fashioned oats
⅔ cup cacao nibs
½ cup finely chopped semi sweet chocolate
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Prep the oven and baking sheets. Line 2 baking sheets with parchment paper, and preheat the oven to 350°F.
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Melt the butter with vanilla and espresso. Add the butter to a small sauce pot and place it over low-medium heat. Once the butter has melted, turn off the heat and mix in the vanilla and espresso powder. Let this cool until it's close to room temperature. (Slightly warm is okay.)
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Mix the dry ingredients. In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
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Combine all of the ingredients. Once the butter mixture has cooled, add it to the bowl with the sugars and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix about halfway and then fold in the oats, cacao nibs and chocolate.
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Shape the batter. Use a cookie scoop (approximately 1¼ inch) to drop the batter onto the parchment-lined baking sheets. There should be a couple of inches between them.
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Bake. Bake in the preheated 350°F oven until they are almost dry -- they should still look a tiny bit wet in the top center -- 10 to 12 minutes.
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Cool. Let the cookies cool for about 5 minutes on the baking sheet and then transfer them to a cooling rack. Cool until they no longer seem fragile, about 15 minutes.
