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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.
Cookies were great! I did find them a tad dry and I followed the recipe exactly. Also my glaze didn’t turn out as white as yours. It blended into the colour of the cookie – so it doesn’t stand out nicely like yours.
Either was I’ll be making these again 🙂
Hey Vanessa,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Hi! I’ve made these serval times with slight measuring variations. Today I might have used a little too much butter and didn’t let cool all the way… my batter tastes carmelly and is very sticky. I wonder why?
And I only use about a cup of oats.
What is your input? Thank you!!
Hi Ellie,
Thanks for giving this recipe a try. I would say the measuring variations are what is causing the different results for you:) Let me know how I can help! xT
These were delicious! Thank you for the new favorite recipe!
Hey Nelly,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
My new favorite chocolate chip cookies! The chocolate, the light Carmel flavor from the browned butter, the espresso…🤌🤌🤌 Perfection.
Hey Jenna,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
My dough was very dry. They didn’t turn oil like yours☹️
Hi Lainie,
Thanks for trying these cookies, sorry to hear the dough was dry. Was there anything you may have adjusted in the recipe? Please let me know how I can help! xx
Can these be frozen (without the glaze)?
Hi Jill,
You bet, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
My new favorite cookie is also one of the easiest! I love a chocolate chip oatmeal cookie and the espresso (all 4 TBS!) is a polished addition. Don’t skip browning your butter or the full TBS of vanilla or the maple glaze. Perfect brunch dessert!
Hey Cheryl,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Hi! Is espresso powder just the coffee ground to espresso size or something different? We do not have espresso powder but we do have an actual espresso machine. Could I use a shot of espresso and less oatmeal or flour?
Hey Caroline,
Espresso powder is ground espresso beans that have been brewed, dried, and crushed into a fine powder form. So you will either want to use that or just skip it:) Please let me know if you have any other questions! xT
These came out great, however I think I need a few tips to make them even better. A few questions for you. Why aren’t my chocolate chunks melted like yours? Could it be the temperature of my oven? Do you recommend using a light or dark baking sheet? If I wanted to use only 1 cup of oats would I need to substitute for the other cup?
Hi there,
Thanks so much for giving these cookies 🍪 a try!! So glad they were enjoyed:) It could just be the brand of chocolate, I like to use Chocolove. I typically use a gold baking sheet:) If you want to reduce the oats, you would probably need to add more flour, I’m just not sure the exact amount because I haven’t tested it. I hope this helps! xT
These came out so beautifully!!
I skipped the glaze but to those who want to try, espresso is a must in my opinion. It adds an extra elegant touch and leaves your home smelling AMAZING. Thanks so much Tieghan!
Hi Iris,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
I’m so excited to try these! I want to do half without the espresso so my daughter can have some. What would be the easiest way to achieve that? A half batch with espresso then half batch without? Or can I mix everything, make the regular cookie, then add in the espresso last for the rest of the cookies? Please advise 🙂
Hey Cara,
I would do a half batch with the espresso and a half batch without. I hope you love the recipe, let me know if you give it a try! xT
Both half batches turned out amazing, thank you!!
Awesome!! So glad to hear this:)
Loved this recipe! Great for fall, my teenagers had a great time baking with me.
Hi Pavi,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! xx
I made a double batch of these fabulous cookies for my son and new daughter’s rehearsal dinner last weekend and not a one left!! The glaze definitely makes the cookie in our opinion – perfect “special” cookie for a perfect special evening! Thank you!
Hey Steph,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
These were great! Accidentally did 1/4 c brown sugar instead of 1 and 1/4 but still great! The glaze was an awesome touch!
Hey Jess,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
I made a half batch of these and it made almost 20 cookies! These are super moist and have a great chew/flavor!
Hey Sam,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
The flavor of these is so complex. My reject all things healthy even loved the oatmeal in these cookies. They are perfectly sweet, even with the glaze on top.
Hey Nikki,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
This is the second time doing them and I just can’t get enough of them. These recipe is so easy and yummy. Added a spoon of coco powder this time and turned great also.
Hey Paola,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT