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
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 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.
