Description
These Chocolate Chip Espresso Oatmeal Cookies combine the rich flavors of browned butter and espresso powder with hearty old-fashioned oats and sweet chocolate chunks, creating a perfectly chewy and flavorful treat that’s ideal for coffee lovers and cookie enthusiasts alike.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) salted butter
- 1¼ cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups chocolate chunks or chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: Melt the salted butter in a medium skillet over medium heat, stirring frequently until it begins to brown and releases a nutty aroma, about 3-4 minutes. Remove the skillet from heat and transfer the butter to a heatproof bowl, allowing it to cool for 5 minutes.
- Mix Wet Ingredients: Into the browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder or instant coffee. Mix thoroughly until all ingredients are fully combined and the mixture is smooth.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, old-fashioned oats, baking soda, and kosher salt until just combined. Then carefully fold in the chocolate chunks or chips to distribute evenly without overmixing.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, use 4 tablespoons of espresso powder; reduce to 2 tablespoons for a subtler taste.
- Make sure not to overbake; cookies should be soft in the center for the perfect chewy texture.
- Browned butter can solidify as it cools; warm slightly if needed before mixing to ensure smooth blending.
- Store cookies in an airtight container at room temperature for up to a week.
- Old-fashioned oats provide the best texture; avoid quick-cooking oats for this recipe.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
