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We’ve got a Tuesday twist on a classic, with these homemade Chocolate Chip Espresso Oatmeal Cookies. Homemade brown sugar cookies, made with browned butter, oatmeal, chocolate chips, and espresso. And while, these are amazing on their own, the secret ingredient that really makes these cookies better than the rest? An over-the-top optional vanilla glaze that’s sweet, thick, and creamy. It really makes these cookies melt in your mouth.
Cookies on a Tuesday, yes, fall must be in the air! I’m back to craving more baking. I wasn’t quite as focused on the sweet recipes over the summer. But now that we’re almost into fall, I have so many new ideas.
Easing into things with some very easy, but delicious cookies – that my family LOVES!
As I type this I am still in New York, but heading home today. I’m very much looking forward to getting back into the swing of the day-to-day. But it’s been an incredible trip and I really do love being able to travel here for work. It always brings me so much new inspiration.
Also, the pumpkin spice latte is everywhere, but that’s to be expected, right?
Details
Originally I set out to make a fairly basic espresso cookie, but then I wanted to make them a touch more special, decadent even.
Of course, brown butter came into play, because every dessert is made better with a little brown butter. And then the glaze came to be, which to be very honest is not needed, BUT I do love it if you want something a little sweeter.
Either way, these are DELICIOUS!
Brown the butter in a medium skillet. Just let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious.
When the butter has browned, the rest goes pretty much as you would think. I don’t use a mixer for these, just a good old-fashioned spatula will do the trick. Mix the butter with brown sugar, eggs, and vanilla. And then the secret here, espresso powder.
I know using espresso powder will throw some of you off, but I do encourage you to try it! You will slightly taste the coffee, but it really highlights and pairs well with the chocolate so wonderfully.
After you’ve added your wet ingredients, then add the dry. Flour, oats, baking soda, and a small pinch of salt.
Then mix in the chocolate chips – and bake.
For the glaze
The glaze really melts in your mouth. It’s not needed, but if you’re looking for something special, this glaze is beyond delicious, and easy to make. Just butter, maple syrup, powdered sugar, and salt. Oh, and vanilla – vanilla is key.
Drizzle the glaze over each cookie, then eat these warm and gooey. Or let them cool and store them. They’re great either way!
Looking for cookie recipes? Here are a few ideas:
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Brown Sugar Maple Ginger Cookies
Chewy Brown Sugar Maple Cookies
Lastly, if you make these Chocolate Chip Espresso Oatmeal Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chip Espresso Oatmeal Cookies
Servings: 24 cookies
Calories Per Serving: 291 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks or chips
Vanilla Glaze (optional)
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2– 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, eggs, vanilla, and espresso powder mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Meanwhile, if desired, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla, and a pinch of salt. Drizzle over the cookies! Store in an airtight container for up to 4 days.
These cookies were not only delicious but so easy to make, which I really appreciate!
I don’t bake often, but I’ll be saving this one.
Hey Karen,
Fantastic!! I love to hear that this recipe was enjoyed, thanks so much for trying it out! xT
I made these for a bake sale and I made the dough 2 days in advance and baked them the night before. They were incredible! I used 4 tablespoons of instant coffee so they were very strong. I don’t recommend them to people who don’t like coffee (but maybe they would like them with only 2 tablespoons).
Hey Tucker,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
I made these this morning and they are so good! I love the combination of chocolate and coffee flavours. They are quite decadent and would make a wonderful gift for sharing. I forgot to press them down before baking thus a higher formed cookie but delicious not the less.
Hi Sue,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
Can I substitute real espresso for the powder?
Hey there,
I would stick with using the powder so you don’t have extra liquid in the dough. I hope you love the recipe, please let me know if you give it a try! xx
How far in advance can I make the cookie dough?
Hey Tucker,
You could make this a day or two in advance and keep in the fridge or freeze it up to 3 months. Please let me know if you have any other questions! xTieghan
These sound delicious! I’m wondering if I use the instant coffee do I need to get the powder or do something special to the ground coffee to avoid granules in the cookies. Also, can you sub out the oats?
Hi Heather,
You will want to use the instant ground coffee powder. If you don’t want to use oats, I would follow this recipe:
https://www.halfbakedharvest.com/hot-fudge-cookies/
I hope this helps! xTieghan
I’ve made these twice; the first time as the browned butter oatmeal cookies, the second time with the espresso powder (2 teaspoons) but not the glaze. For me they are already rich enough! I also added a scant teaspoon of cinnamon. I measure flour carefully but I use white whole wheat flour and I think it sometimes can make the dough a bit dry. In the case of these I add an extra egg yolk which hydrates the dough that little bit without ruining the cookies ‘ texture. I use a mixture of chopped dark chocolate and chocolate chips.
I refrigerate the butter for about 30 minutes after browning and then refrigerate the dough for an hour or two before baking.
These are the BEST oatmeal cookies.
Hey Lucy,
Thanks a bunch for trying these cookies and sharing your feedback and what worked well for you! I am so glad to hear that they were enjoyed! xx
I made these this evening and had to add some milk to the dough as it was crumbly. My partner approves! I didn’t have 2 cups of outs and had to use the same weight in all purpose flour, that may have contributed to the more crumbly texture. I added a 1/4 C of full fat milk, they came out well.
Hi Hilary,
Thanks for making this recipe and sharing your feedback!! Sorry to hear you didn’t love them! xx
hi there! these sound amazing but can they be made without oatmeal? and if so does anything need to change added etc to make that adjustment or can the oatmeal just be omitted?
Hey Michele,
I would just use this recipe:
https://www.halfbakedharvest.com/hot-fudge-cookies/
Please let me know if you have any other questions! xTieghan
Just made today and sooo good! Adding nuts next time! The brown butter really adds the depth along with the espresso!
Hey Barbara,
Awesome!! I love to hear that these cookies were enjoyed, thanks so much for making them! xT
So good! Made them with Bob’s Red Mill GF baking flour and GF oats, Starbucks dark roast instant coffee powder and espresso chocolate chips … in a toaster oven – 6 cookies over and over again :)) Definitely will make the glaze for the next round. Followed the instructions and everything turned out perfectly! Ty so much!! Delish! ?
Hey Georgia,
Happy Wednesday! Thanks so much for making these cookies and sharing your feedback! I am so glad they were a hit! xT
Georgia, please tell me where you found the espresso chocolate chips. I’ve been looking for them since HEB doesn’t have them anymore. ?
Made these this morning. Found them QUITE AMAZING! Thanks for posting this recipe.
Hey Micha,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
Can I replace the espresso powder with real espresso? I have a machine at home, and can pull shots of it.
Hi Briana,
For this recipe, you are going to want to use the powder, not the liquid. Please let me know if you have any other questions! xT
I’m sure someone has noticed the Note that this takes 15 hours to bake. Oops
Thanks for pointing that out Chris! Let me know if you give the recipe a try! xT
Just made these the other day (minus the espresso since it was your other original recipe, but would love the added espresso since I usually add that anyway!) and for some reason my family didn’t enjoy. Maybe too chewy? Maybe the oatmeal? So even though I used 1 c. brown sugar and 1/4 c. white, I’d use more white if I made again.
Hi Connie,
Thanks for sharing your feedback. This is a brand new recipe and uses 1 1/4 cups of brown sugar. Please let me know if I can help in any way! xTieghan
Have you tried making this with a 1:1 gluten free flour?
Going to make these. If I use 4 TBSP of the espresso. Will they taste a lot like coffee?
Can’t. Wait. To. Bake. These. :))
Thanks for sharing!
Hi Gina,
Yes, with the 4 tablespoons you are going to have more of an espresso flavor:) I hope you love these cookies, let me know how they turn out! xT
Hey Stacey- I just made these gluten free with 1 ⅔ cups gf Robin Hood flour and I found them slightly too cakey for my liking. Still good! But I prefer a gooey chewy cookie. Otherwise it worked fine being gf!
Thanks for sharing Bronwen!!
Just made these and used whole wheat flour to replace about 1/3 of the white, and they still taste amazing (probably a bit different in texture, but still soft and yummy)
Thanks so much for making these cookies Lynette! I love to hear that they were enjoyed! xTieghan
Hi Stacey,
An equal amount of gluten free flour should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan