Description
Indulge in the perfect blend of chocolate, espresso, and oats with these chewy and flavorful Chocolate Chip Espresso Oatmeal Cookies. They are easy to make and a delightful treat for any time of day.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream butter and sugars. Add eggs one at a time, then mix in vanilla and espresso mixture.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Add Mix-Ins: Fold in oats, chocolate chips, and walnuts if using.
- Bake: Drop dough onto baking sheets and bake for 10-12 minutes until golden at the edges. Cool on a wire rack.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- These cookies freeze well and can be stored in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
