Hazelnut, chocolate and coffee spelt cookies

It's Random Recipe time again. This exciting challenge is hosted by Dom from Belleau Kitchen. He likes to keep us on our toes - you never know what to expect! Fortunately the challenge this month was not too difficult - count up all your books and use a random number generator to select the book to use. Open up that book to a random page and cook that recipe. I often use a random number generator particularly for random recipes to select my book and often to select the page as well. This time, the trusty number generator thingamidoodah (yes it's a real word) churned out no 34 which was.....

 This is a lovely little book full of cookie recipes. 

I opened it up to a random page and got Chocolate & coffee wholemeal cookies. I felt like I'd won the random recipe lottery. I did change up the recipe a little bit as I didn't have all the ingredients to hand. The resulting cookie was crispy, nutty and chocolatey. I didn't get much of the coffee flavour - will definitely add a bit more next time. On the plus side, the spelt and oats made it seem healthy which eased the guilt of eating four two cookies in a row. Definitely one for the cookie jar!

 camp coffee essence, spelt flour, roasted hazelnuts, chocolate chips, oats. 

 I love the melty chocolate bits inside

Recipe from Cookie Jar - I've given my adaptations below

175g butter

180g soft brown sugar

1 egg

70g plain flour

70g spelt flour

1 teaspoon bicarbonate of soda

225g chocolate chips (i used a mixture of dark and milk)

185g rolled oats

1 tablespoon coffee essence (recommend 2 tablespoons for a stronger coffee flavour)

100g hazelnuts, toasted and roughly chopped

• Preheat the oven to 190C.
• Grease and line 2 baking trays.
• Cream the butter and sugar until light and fluffy.
• Add in the egg.
• Sift the flour, spelt flour and bicabonate of soda and mix into the butter mixture.
• Stir in the chocolate chips, coffee, hazelnuts and oats and mix well.
• Use a small ice cream scoop to scoop out small scoops of cookie dough spaced well apart. 
• Bake in the oven for 12-15 minutes or until golden brown.
• Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.