Description
Delicious chewy Chocolate Chip Espresso Oatmeal Cookies that combine the rich flavor of espresso with hearty oats and melty chocolate chunks. These cookies feature browned butter for a nutty depth, making them an irresistible treat perfect 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
Add-ins
- 2 cups chocolate chunks or chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Brown the Butter: Melt the salted butter in a medium skillet over medium heat, stirring constantly until it begins to brown and releases a nutty aroma, about 3-4 minutes. Remove from heat and pour into a heatproof bowl to cool for 5 minutes to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: To the slightly cooled browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder. Stir everything together until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, old-fashioned oats, baking soda, and kosher salt. Mix just until combined to avoid overworking the dough. Then gently fold in the chocolate chunks or chips, distributing them evenly throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers still appear 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 for best texture.
Notes
- Adjust espresso powder quantity to taste for stronger or milder coffee flavor.
- Use parchment paper or silicone mats to prevent sticking and make clean-up easier.
- For crispier cookies, bake an additional 1-2 minutes but watch closely to avoid burning.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Substitute salted butter with unsalted butter plus a pinch of extra salt if preferred.
