If you are on the lookout for a cookie that beautifully combines rich chocolate, the invigorating hint of espresso, and hearty oatmeal, this Chocolate Chip Espresso Oatmeal Cookies Recipe is exactly what you need. It is a delightful treat that perfectly balances the chewy texture of oats with bursts of melty chocolate and a subtle coffee kick. Whether you want an energizing snack with your afternoon coffee or a special dessert to impress friends, these cookies will become your new favorite go-to, offering a cozy, comforting flavor with every bite.
Ingredients You’ll Need
Gathering the right ingredients for the Chocolate Chip Espresso Oatmeal Cookies Recipe is straightforward, and each plays a crucial role in crafting the perfect cookie texture and depth of flavor. From the nutty oats providing chewiness to the espresso powder bringing a sophisticated coffee essence, every component shines.
- Salted butter: Browning the butter adds a nutty richness that deepens the cookie’s flavor.
- Brown sugar: Adds moisture and a subtle caramel sweetness, keeping cookies soft.
- Large eggs: Bind ingredients together and provide structure.
- Vanilla extract: Enhances sweetness and warms the overall taste.
- Espresso powder or instant coffee (2-4 tablespoons): Delivers a gentle, sophisticated coffee note that complements the chocolate.
- All-purpose flour: The main dry ingredient that gives the cookie body.
- Old-fashioned oats: Offer hearty chewiness and wholesome texture.
- Baking soda: Helps the cookies rise just enough for a perfect tender crumb.
- Kosher salt: Balances sweetness and enhances all the flavors.
- Chocolate chunks or chips: Deliver melty pockets of chocolate goodness in every bite.
How to Make Chocolate Chip Espresso Oatmeal Cookies Recipe
Step 1: Preheat Your Oven and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Brown the Butter for Maximum Flavor
In a medium skillet over medium heat, melt the salted butter, stirring frequently until it turns golden brown and smells nutty, about 3 to 4 minutes. Browning the butter is a game changer—it brings a rich, caramel-like complexity to your cookies. Once browned, remove the butter from heat and transfer it to a heatproof bowl to cool for 5 minutes.
Step 3: Mix in the Wet Ingredients with Espresso Magic
To the cooled browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder or instant coffee. Mix everything gently until smooth. This step infuses the cookie batter with a warm coffee glow that perfectly balances the sweetness ahead.
Step 4: Combine Dry Ingredients and Chocolate
Now, stir in the all-purpose flour, old-fashioned oats, baking soda, and kosher salt just until everything is incorporated. Overmixing can toughen cookies, so be gentle. Finally, fold in the chocolate chunks or chips, spreading the promise of gooey chocolate in each cookie.
Step 5: Scoop the Dough
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. This helps the cookies bake evenly and keeps them from running into each other.
Step 6: Bake and Cool
Bake the cookies in your preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft and inviting. Once out of the oven, allow the cookies to rest on the baking sheet for 5 minutes. This time lets them finish cooking gently and makes handling easier before transferring them to a wire rack to cool completely.
How to Serve Chocolate Chip Espresso Oatmeal Cookies Recipe
Garnishes
For an extra special touch, sprinkle a few flaked sea salt crystals on top right after baking to enhance the chocolate and espresso flavors. Alternatively, dusting with a light cocoa powder or a delicate drizzle of melted dark chocolate adds elegance and an extra layer of indulgence.
Side Dishes
These cookies pair wonderfully with a rich cappuccino or a creamy latte, complementing their coffee notes beautifully. For those who prefer non-caffeinated options, a glass of cold milk or a soothing cup of chamomile tea provides a lovely counterpoint to the cookie’s bold flavors.
Creative Ways to Present
Package these cookies wrapped in parchment paper tied with rustic twine for a charming homemade gift. For gatherings, arrange them on a wooden platter with small bowls of espresso powder and chopped nuts, inviting guests to customize their cookie experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. This keeps them soft and chewy for up to 4 days. Adding a slice of bread into the container can help maintain moisture levels and keep your cookies fresh longer.
Freezing
You can freeze these cookies either baked or as dough balls. For baked cookies, wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. If freezing dough, scoop the dough onto a baking sheet, freeze until solid, then transfer to a sealed bag. Bake directly from frozen, adding a minute or two to the baking time.
Reheating
To enjoy cookies tasting freshly baked, warm them in a microwave for 10 to 15 seconds or place them in a preheated 300°F oven for about 5 minutes. This melts the chocolate once again and restores that fresh-from-the-oven softness.
FAQs
Can I use instant coffee instead of espresso powder in the Chocolate Chip Espresso Oatmeal Cookies Recipe?
Absolutely! Instant coffee works just as well as espresso powder and provides the same wonderful coffee flavor. Adjust the amount based on how strong you want the coffee taste; 2 to 4 tablespoons is a flexible range.
What type of oats is best for these cookies?
Old-fashioned oats are ideal because they hold up well during baking, giving texture without turning mushy. Avoid quick oats, as they can lead to a crumbly cookie.
Can I use unsalted butter instead of salted butter?
Yes, but if you do, be sure to add a little extra salt (about 1/4 teaspoon) to balance the flavors and prevent the cookies from tasting flat.
How do I make these cookies chewier?
For a chewier texture, try slightly underbaking them by a minute or so and allow them to cool on the baking sheet. Also, using all brown sugar instead of mixing with white sugar helps retain moisture.
Can I substitute chocolate chips with another type of chocolate?
Definitely! Chopped bittersweet or semisweet chocolate bars work wonderfully, giving more pronounced chocolate pockets. White chocolate chips bring a sweeter, creamier twist if you want to experiment.
Final Thoughts
This Chocolate Chip Espresso Oatmeal Cookies Recipe is a true crowd-pleaser that brings together comforting oats, rich chocolate, and a delightful coffee kick. It’s a recipe that’s both approachable and impressive, perfect for sharing with friends, family, or simply enjoying as your own little indulgence. I can’t wait for you to try it and make it your new favorite cookie to bake again and again!
Print
Chocolate Chip Espresso Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and chewy Chocolate Chip Espresso Oatmeal Cookies, combining the robust flavor of espresso with hearty oats and melted browned butter for an irresistible treat. Perfectly balanced with sweet brown sugar and chunks of chocolate, these cookies are baked to perfection, featuring a crisp edge and soft center.
Ingredients
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Brown the Butter: In a medium skillet over medium heat, melt the butter. Stir constantly until the butter begins to brown and develop 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 cooled browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder or instant coffee. Mix thoroughly until smooth and evenly combined.
- Add Dry Ingredients: Stir in the all-purpose flour, old-fashioned oats, baking soda, and kosher salt. Mix just until the dry ingredients are incorporated, then gently fold in the chocolate chunks or chips to evenly distribute.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space each scoop about 2 inches apart to allow spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the cookie edges are set and the centers remain soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- For a stronger espresso flavor, use 4 tablespoons of espresso powder; reduce to 2 tablespoons for a subtler coffee taste.
- Ensure the browned butter is cooled slightly before mixing with eggs to prevent cooking them prematurely.
- Use parchment paper or a silicone baking mat to avoid sticking and ensure easy cookie removal.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
