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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.Â
Morning, what type of chocolate/chocolate bars do you use. I shopped for ingredients and it put Mounds Dark Chocolate & Coconut in my cart.
Happy Sunday
Melissa
Hey Melissa,
I like to use Chocolove bars, they are my fave! Please let me know if you have any other questions! xx
So delicious! These taste amazing, and my favorite part… minimal dishes to make the cookies, so minimal cleanup! Total win!
Hi Shana,
Thanks so much for making these cookies:) I love to hear that they were enjoyed! xx
Fantastic cookies! Love the maple glaze. I made 1/2 recipe and got 16 cookies. Ran out of eggs so substituted flaxseed meal (1 Tbsp in 3 Tbsp water and let sit for 5 minutes). Will definitely be making these again.
Hi Kathy,
Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)
family loved!!!!, definitely a keeper.
the brown butter is the key, they are so moist, with a salty sweet combo.
the coffee and chocolate is really nice, especially doing chunks of chocolate
i added less sugar, only 1 cup.
i added a touch of soy milk because batter seemed really dry.
i did not do a glaze.
thank you for the great inspo, it looked delicious on IG and i was not disappointed.
Hey Hayne,
Thanks a lot for making these cookies and sharing your feedback, I am so glad they were enjoyed! xT
A keeper recipe!! Just so many favorite flavors… some minor notes: I had 2 rounded tablespoons of espresso powder, probably made 2.5 Tablespoons, and the coffee flavor was plenty strong for me, a coffee lover. Can’t imagine bumping it up to 4! I combined some leftover semisweet and extra dark chocolate chips, it probably was about 2 1/4 cups of chips. I like extra chocolate chips anyway, and I reserved a few to press into the tops of the cookies. I whirled the oatmeal for a few seconds in a mini food processor, it’s just my preference to not have a lot of large oatmeal flakes in the cookies. All other ingredients and steps done per the recipe.
Using generous rounded tablespoons to shape the cookies, I actually got 40 cookies, not 24, same as Lisa below! They were perfect size though. I ate one before glazing and one after, I have to say I prefer without glazing — but they were great either way.
Hey Deborah,
Thanks so much for trying these cookies and sharing what worked well for you! I love to hear that they were enjoyed! Happy Saturday! xT
Oh ya, it made forty cookies!!
Wow, nice!!
Tieghan
I such a big fan of yours…no matter the recipe its always a crowd pleaser. Thank you for sharing your talent with all of us!
Thanks so much for your kind message and making so many recipes, Lisa:)
I made these today!!!! OMG, they are the best oatmeal chocolate chip cookies I’ve ever made!!! The coffee accent is perfect with the chocolate. I substituted a cup of chocolate espresso chips and also used dark chocolate chunks. Don’t understand the slamming of them but it feels good to do it? thanks for sharing ?
Hey Lisa,
Lol the slamming is to help flatten them, but so glad you enjoyed these cookies, thanks for making them:) Happy Friday! xT
These are delicious! Don’t skip the espresso powder.
Hi Jane,
Thanks so much for your kind message and making these cookies! I am so glad they were enjoyed:) xT
Quick, easy, and delicious. I did find that the espresso powder overwhelmed the vanilla, and considering the price of vanilla these days I might try a different flavour option to complement the espresso (I’m thinking either cinnamon or almond extract).
Hey Nicole,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Hi!! I’m going to make this and so excited’ any tips on browning margarine or if that’s even possible?
I need to make this dairy free and have a good margarine stick brand I use, but when I tried to brown it in another brown butter recipe of yours it just didn’t brown. Still tasted delicious! Just not as crispy I think?
Thanks!!
Hi Hillary,
Sorry, I’ve never tried to brown margarine before, it’s optional so I would just skip that part. I hope you love this recipe, let me know how it turns out! xx
These are amazing. I followed the recipe exactly, and they turned out perfectly. The flavors work beautifully together. These cookies have depth of flavor. I used 2 Tbsp of Nespresso, and I would definitely recommend that over a cheaper alternative. I’m told I have to start bringing these to work!
Hey Katie,
Awesome!! So glad to hear you enjoyed these cookies, thanks so much for making them! xT
Just made these, very quick to put together as with all Harvest recipes. Dough was fairly wet, too wet to roll and flatten, so I just drop-cookied them. Came out lovely, crisp on the outside, just done in the centre. Haven’t made the glaze as I usually don’t find they add anything to a cookie & just make them sticky, but I slightly regret not doing so as I think it could actually add a nice contrast to the slight bitterness of the espresso. It’s not too late but I can’t be a**ed, as we say in London!
Hey Lisa,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Just made these and while they are delicious, mine unfortunately came out to an odd, kinda unappetizing, gray color because of the espresso powder. Any tips to make sure they stay brown like yours did?
Hi Molly,
Thanks so much for trying these cookies. Hmmm the espresso powder really shouldn’t have caused these to turn gray. Was there anything else you may have adjusted? Let me know! xx
Nope! Stayed true to the recipe! I’m wondering if my espresso was finer so it soaked in instead of being granular? I really liked them, just wish they were cookie colored 🙂
Ahhh so weird!! Did you use a mixer or mix by hand? I just mix by hand with this recipe!
Mine turned out the same and I followed the recipe to the T. They were an odd grayish color. I mixed by hand.. otherwise they still tasted great.
Weird! Thanks for trying the recipe Jamie!!
Oh man.. just…yeah. If you love coffee, oatmeal, and happiness…these are for you. The dough itself is amazing…I mean…don’t eat raw cookie dough…but if you did it would be amazing ?
Bake them, let them cool a bit and then try not to eat them all!
I did maksome substitutions because I like to be a rebel, but they are Amazon and I wholeheartedly thank you for the recipe. Used 3/4 cup brown sugar and 1/2 cup monk fruit sugar. Also 1 cup all purpose flourand one cup bread flour. I didn’t do the glaze…these are a new favorite!
Hey there,
Thanks so much for making these cookies and sharing what worked well for you:) I love to hear that they are a new fave!! xT
These were not our favorite unfortunately. I think for us they had a bit too much oats and maybe not quite enough sugar. They were good, but a little bland and a touch dry. Will try them again, but I think I will cut back on the oats. We have loved every other recipe we have tried though.
Hi Sabrina,
Thanks for giving these cookies a try, sorry to hear you didn’t love them! xT
Does this dough freeze well?
Hey Joleen,
You should be just fine to freeze the dough! I hope this recipe turns out amazing for you, please let me know if you have any other questions! xx