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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Rich flavor! Can they be frozen?
Thanks for making these cookies, Terry! Yes, you can definitely freeze these! Happy Monday! xTieghan
So delicious and easy! A perfect way to kick off fall baking!
Hey Alex,
Happy Monday!! Thanks a lot for making these cookies and sharing your review, I am so glad it was enjoyed! Have a great week! xx
I just made it today for my 6 & 7 year old granddaughters and they loved it!
Hey Olga,
Happy Monday!! Thanks a lot for making these cookies and sharing your review, I am so glad it was enjoyed! Have a great week! xx
Made these while we had family in town! They were the perfect dessert at the end of every day! Browning the butter seemed to take me a lot longer. Wonder if I could have taken it off sooner and had things turn out fine…also wonder if that’s why my cookies seemed to turn out darker?! Wish I was able to make my final product look more like the pictures!
Hey Megan,
Perfect!! Thank you for trying these cookies, I am so glad to hear that they were enjoyed! If your browned butter was too dark that could have been why the cookies were so dark! xx
Just made these today and oh my goodness, they’re so yummy! They were super easy to whip up which was perfect for a little baking therapy this morning. Thanks again for sharing another amazing recipe!!
Hey Nicole,
Fantastic!! Thanks a lot for trying these cookies:) I am so glad they were a hit! xxT
These are incredible! They turn out crispy on the outside, especially the edges, and chewy soft on the inside. The brown butter, espresso and chocolate are the perfect depth of flavor trifecta. The oatmeal is there but doesn’t take over the cookie. I tasted the batter because I was worried I burned the butter but the batter is bitter from the espresso. Magic happens in the oven and it all balances out! Ps – my brown butter was just fine.
Thank you, Tieghan! Another keeper!
Hey Laura,
I love to hear that you enjoyed these cookies!! Thanks so much for making them and sharing your feedback!! Happy Monday! xT
Delicious cookies! Mine were far darker than the pictures. I imagine it was the espresso powder. The color doesn’t change anything about the flavor, so I’m totally fine with it 🙂 They did bake pretty flat, so I put the batter into the refrigerator between baking. This didn’t help. I ended up putting some more flour into the dough. Still quite flat. Any idea on how to change this in the future?
Hey Brittany,
Happy Monday!! Thanks a lot for making these cookies and sharing your review, I am so glad it was enjoyed! Did you follow the instructions in step 4 and tap them on the counter? If so, don’t do that next time, it will create a less flat cookie. Have a great week! xx
Wow! I’m really not a baker, but these were so easy to make and sooo darn good. Checks off so many flavor boxes. Oatmeal cookies, chocolate chips and the glaze! I added just a touch of flaked sea salt on top before the glaze set. Oh my goodness!! My new “go to” cookie recipe. Thank you!
Hi JoAnn,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
Delicious! Browning the butter is key!
Hey there,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Happy Sunday! xT
The flavor of these cookies was delicious, but I only gave it three stars because I felt like the oatmeal made the cookies a little bit too tough. If I make these again, I will definitely use quick cooking oats instead of old-fashioned oats. Just a matter of personal preference. But I loved the espresso powder!
Hi Kathy,
Thanks for making this recipe and sharing your feedback, sorry to hear these weren’t enjoyed! xTieghan
These cookies are really good and different enough to add to the regular rotation. I used all 4 TBS of the espresso powder, 66% cocoa chocolate and made the icing, too. All the flavors mesh really well with the crispy-edged, chewy, oatmeal texture. This is a keeper!
Hey Cheryl,
Thanks so much for making these cookies and sharing what worked well for you! I love to hear that it was enjoyed! xTieghan
Just made them and they are great?
Do you think gluten free flour would work here? Like maybe Bob red mills 1:1??
Hi Kristin,
Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Lori,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! xxT
What type of chocolate? Milk, dark, 60%?
Thanks!
Hi Kristen,
It’s really up to you, I love to use dark chocolate. I hope you love this recipe, please let me know if you give it a try! xT
If you don’t have instant espresso can you add espresso instead? If so how much?
Hey Rumana,
I would recommend using the instant espresso powder! I hope you love this recipe, please let me know if you give it a try! xx
HB I love you but this recipe has an issue. I don’t know what it is but my cookies look like junk and the times are all wrong. I’m cooking these bois for more than 15 min at 350 and it’s not great. Maybe it’s me. It’s not like a normal cookie dough.
Hi there,
Thanks for trying the recipe, sorry to hear you are having issues. Please let me know how I can help, I need more info:) xT