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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.
I added some corn grits for crunch and skipped the glaze. They’re beautiful AND delicious and super easy. Oh, my dough was a little thick (maybe because I used quick cook oats?) so I added a bit of olive oil…
Highly recommended recipe!
Hey Andrea,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Can you freeze and bake the next morning? Thanks for sharing 🙂
Hey Natalia,
I would say you don’t even need to freeze the batter if you want to just bake them the next day, just keep it covered in the fridge:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
These cookies were good, a little cakey but the glaze helped. I added 2 TBSP of King Arthur espresso powder, chocolate chunks and walnuts. The cookies were very dark compared to the picture but did not have an overpowering espresso flavor. My husband loved them!
Hey Kelly,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
These are the best cookies! Enjoy with a cup of coffee or glass of milk, so yummy!!!!!
Hey Jan,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Love these. I added 70grm less sugar and didn’t do the glaze. I also added half a teaspoon of cinnamon. I know I change a lot but they were lovely regardless.
Hey there,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
I made these and they called out to me daily. Soooo good. And if you put enough glaze on, they’re kind of like a candy and cookie in one. My daughter had made a basic confectioners sugar, milk and vanilla glaze for sugar cookies she’d made the week before. Not wanting to waste that, I combined that with the boiled butter and maple syrup. With what was leftover of that, I poured over walnuts in a bowl to completely coat, then poured the combo onto parchment paper to set up. Also decadent! Will be making all of this again!
Hey Lori,
Lol love this!! So glad to hear these cookies were a hit, thanks so much for making them! xx
I made these last night and my husband and I took some to our co-workers the next day and everybody wanted the recipe and raved about how good they are! Definitely don’t skip the glaze! It makes the cookie even better! So tasty!
Hey Megan,
Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! Hope you’re off to a great weekend! xx
Delicious recipe! I made it without the glaze, to reduce the overall sugar content.
I’m not sure what I did though, are used a tablespoon sized cookie scoop, and ended up with 46 cookies… not 24!
Hey Heather,
Amazing!! So glad to hear that these cookies were enjoyed:) Lol I probably do a heaping tablespoon! Happy Friday! xx
These were absolutely delicious!! I don’t like coffee, but I LOVE these!! I did just 2 tbsp of espresso and didn’t make the glaze, and they were a huge hit! I also just let the dough set up for about ten minutes on the counter prior to baking, scooped and baked without flattening or pan banging. Will definitely be making these again, and again! Thanks!
Hi Jenny,
Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT
The flavor was delicious!!! (I honestly have not made a single recipe of yours that I did not like!) But the texture was a bit too cakey for me. Do you think that was bc of the melted butter? I’d like to try them again, and aim for more of a traditional cookie texture, but I’m not sure how to tweak it.
Hi there,
Thanks so much for making so many recipes:) Was there any chance you may have over mixed the batter? Also, did you try tapping the baking sheet on the counter? That should really help to flatten them out and make them less cakey! xx
These cookies are so yummy. Mine came out fatter and thicker than the picture but still tasted delicious. The glaze is amazing !!!
Hey Julie,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
This was an easy recipe to follow and it was absolutely delicious!
Hi Kristina,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
These cookies are phenomenal!!! Love any excuse to add coffee to baking. This my new favourite chocolate chip cookie recipe! Perfect texture, chocolatey goodness yum!
Hi Liz,
Amazing!! Thanks so much for making this recipe, I love to hear that it was a winner! xTieghan
The BEST! I love ? these cookies! ?% goodness.Thanks so much for the recipe, and God bless!
Hi Andrea,
Thanks so much for making these cookies and sharing your review:) I love to hear that they were a hit! xTieghan
I made a half batch of these cookies, which yielded 16 cookies. I love the taste of it. I made some tweaks based on the comments, higher vanilla to espresso powder ratio and added a little heavy whipping cream to the dough since it was very dry (that was all I had). I’ll definitely make it again. This would be great to dunk in your coffee or in an ice cream sundae.
Hi Michelle,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx