Description
Delight in these chewy and flavorful Chocolate Chip Espresso Oatmeal Cookies, which combine the rich taste of browned butter, bold espresso, hearty oats, and melty chocolate chunks for a perfect treat that balances sweetness and a subtle coffee kick.
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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Brown the Butter: In a medium skillet over medium heat, melt the butter while stirring constantly until it starts to brown and releases a nutty aroma, about 3 to 4 minutes. Remove from heat and transfer the butter to a heatproof bowl, letting it cool for about 5 minutes.
- Mix Wet Ingredients: To the cooled browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder (start with 2 tablespoons and increase if you prefer a stronger coffee flavor). Stir until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently stir in the all-purpose flour, old-fashioned oats, baking soda, and kosher salt until just combined to avoid overmixing, then fold in the chocolate chunks or chips 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 for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are set and lightly golden while centers remain soft. Remove from oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, use the full 4 tablespoons of espresso powder or instant coffee.
- You can swap salted butter for unsalted butter but adjust the salt amount accordingly.
- Chilling the cookie dough for 30 minutes before baking can help the cookies hold their shape better.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Old-fashioned oats provide the best texture; quick oats can be used but will make cookies less chewy.
