Espresso cookies

Okay, these might be my all time favorite cookies. They're sweet, flavorful and light. The two servings of espresso add just the right amount of coffee flavor, and to me they're perfect. This recipe makes about 36 cookies.

220 grams flour
25 grams oats
1 ts baking soda
1/4 ts salt
1/8 ts nutmeg
165 grams butter (preferably slightly soft)
105 grams sugar
105 grams brown sugar
1 teaspoon vanilla/vanilla sugar
2 espresso cups of espresso (60 ml) 1 egg
200 grams white/regular chocolate

Preheat the oven to 190 degrees Celsius.
Mix the flour, oats, baking soda, salt and nutmeg in a bowl. In another bowl, cream sugars and butter until fluffy. Add vanilla and the egg to the butter&sugars, and blend it. Pour in the espresso and stir well, before gradually adding the flour mixture. Beat well. Chop the chocolate into pieces. I chose to use 100 grams of white chocolate and a 100 grams of dark. Delicious. Add the chocolate to the dough.
Place the dough in 36-ish small portions on three sheets, 12 per each. Bake for approximately 10 minutes, one sheet at the time, until the cookies are lightly brown at the edges. Let the cookies cool down on the sheet for a few minutes before moving them to a rack.
Amazing with a cup of coffee, fruit or ice cream!