Chocolate Oatmeal Cookies With A Kick

• 1 1/4 c. all-purpose flour
• 1/2 c. cocoa powder
• 1 t. baking soda
• 1/2 t. salt
• 1/2 t. cinnamon
• Scant pinch chili powder
• 1 T. instant espresso, dissolved in 1 T. water
• 3/4 c. butter
• 1/2 c. packed brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 2 t. vanilla
• 2 1/2 c. regular rolled oats
• 3/4 c. high-quality bittersweet chocolate chips (such as Ghirardelli double chocolate)
• 3/4 c. high-quality white chocolate chips
• 1 1/2 c. chopped toasted walnuts or pecans
• 1/2 c. shredded coconut

1. Preheat oven to 350 and grease cookie sheets.
2. In a medium bowl, combine flour, cocoa powder, baking soda, salt, cinnamon and chili powder. Set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium-high speed until softened, 30 seconds. Add brown and granulated sugars and beat until light and creamy, 3 minutes.
4. Reduce speed to medium. Beat in eggs, one at a time, and vanilla until combined. Beat in espresso. Beat in flour, scraping down bowl as necessary, until just combined.
5. Using a wooden spoon, mix in oats, chocolate chips, coconut and walnuts or pecans.
6. Drop by rounded teaspoons 2" apart on prepared cookie sheets. Bake at 350 for 10 minutes or until golden brown. Cool two minutes before transferring to wire rack to cool completely.

flour, cocoa powder, baking soda, salt, cinnamon, chili powder, espresso, butter, brown sugar, sugar, eggs, vanilla, regular rolled oats, chocolate chips, chocolate chips, walnuts, shredded coconut

Taken from www.epicurious.com/recipes/member/views/chocolate-oatmeal-cookies-with-a-kick-1212777 (may not work)