Description
Delight in these rich and chewy Chocolate Chip Espresso Oatmeal Cookies, combining the rustic texture of oats with the bold flavor of espresso and the sweet indulgence of chocolate chips. Perfectly browned butter adds depth and a subtle nuttiness, making these cookies an irresistible treat for coffee and cookie lovers 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
Mix-ins
- 2 cups chocolate chunks or chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick and bake evenly.
- Brown the Butter: Melt the salted butter in a medium skillet over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl to cool for 5 minutes.
- Mix Wet Ingredients: To the warm browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder or instant coffee. Whisk everything together until smooth and fully incorporated.
- 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. Gently fold in the chocolate chunks or chips evenly through the batter.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven 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 more intense espresso flavor, use 4 tablespoons of espresso powder; for a milder taste, use 2 tablespoons.
- To make these cookies dairy-free, substitute the butter with a plant-based margarine of equal quantity.
- Ensure the butter is slightly cooled after browning to prevent cooking the eggs during mixing.
- Store cookies in an airtight container at room temperature for up to one week.
- Double the recipe to make a larger batch and freeze unbaked dough balls for quick baking later.
