These chocolate chip espresso oatmeal cookies are the perfect blend of rich espresso flavor and sweet chocolatey goodness. Soft, chewy, and bursting with flavor, they are a must-try for any coffee lover looking for a delicious treat.
Why You’ll Love This Recipe
If you're a fan of both coffee and cookies, this recipe combines the best of both worlds! The espresso powder adds a deep, robust flavor that pairs perfectly with the sweet, creamy chocolate chunks and chewy oats. Whether you're enjoying a cookie with your morning coffee or as an afternoon snack, these cookies provide the perfect balance of flavors and textures. The browned butter elevates the taste even further, bringing a nutty richness that complements the other ingredients. Plus, the recipe is simple to follow and yields a batch of 24 cookies, making it ideal for sharing (or indulging on your own!).
Ingredients
- 1 cup (2 sticks) salted butter
- 1¼ cups 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
- ½ teaspoon kosher salt
- 2 cups chocolate chunks or chips
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Brown the Butter: In a medium skillet over medium heat, melt the butter and cook until it begins to brown, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Let cool for about 5 minutes.
- Mix Wet Ingredients: To the browned butter, add the brown sugar, eggs, vanilla extract, and espresso powder. Mix until smooth.
- Add Dry Ingredients: Stir in the flour, oats, baking soda, and salt until just combined. Fold in the chocolate chunks or chips.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are set and the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
Variations
- Decaf Espresso: For those who want the flavor without the caffeine, you can swap out the espresso powder for decaffeinated espresso powder or instant coffee.
- Vegan Version: Replace the butter with a dairy-free alternative and use flax eggs or another egg substitute for a vegan-friendly version.
- Nutty Twist: Add ½ cup of chopped walnuts or pecans to the dough for an extra crunch and flavor.
- Milk Chocolate Chips: If you prefer a sweeter taste, use milk chocolate chips instead of dark chocolate chunks.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag. When ready to bake, just bake from frozen, adding an extra minute or two to the bake time.
- Reheating: To refresh the cookies, place them in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for a few minutes.
FAQs
How can I adjust the espresso flavor in the cookies?
You can adjust the amount of espresso powder depending on your desired coffee flavor. Start with 2 tablespoons and increase to 4 tablespoons for a stronger espresso taste.
Can I use instant coffee instead of espresso powder?
Yes, instant coffee can be used as a substitute for espresso powder. Just dissolve it in a small amount of warm water to get a similar flavor.
Can I make these cookies without oats?
Yes, you can make oatless chocolate chip espresso cookies by simply omitting the oats and using extra flour instead.
Can I use margarine instead of butter?
Yes, margarine can be used as a butter substitute, though it may alter the flavor and texture slightly.
Are these cookies gluten-free?
To make gluten-free cookies, use a gluten-free flour blend that is designed to substitute all-purpose flour.
Can I double the recipe?
Yes, you can easily double the recipe if you want to make a larger batch. Just be sure to adjust your baking time slightly if using multiple baking sheets.
Can I substitute dark chocolate for milk chocolate?
Yes, you can use any type of chocolate you prefer, including dark chocolate or even white chocolate chips.
How can I make the cookies softer?
For softer cookies, you can slightly underbake them, removing them from the oven while the centers are still soft.
What’s the best way to scoop cookie dough?
Using a cookie scoop ensures uniform cookie sizes and helps prevent the dough from sticking to your hands.
Can I add other mix-ins to these cookies?
Definitely! You can add ingredients like dried fruit, coconut flakes, or candy pieces to the dough to customize your cookies.
Conclusion
Chocolate chip espresso oatmeal cookies are the perfect treat for anyone who loves coffee and cookies. The rich espresso flavor combined with gooey chocolate chips and chewy oats makes for an indulgent yet comforting dessert. Whether you're baking for yourself or sharing with friends, these cookies are sure to be a hit! Enjoy with a hot cup of coffee or tea for the ultimate sweet and caffeinated treat.
Chocolate Chip Espresso Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These irresistible Chocolate Chip Espresso Oatmeal Cookies combine the bold richness of espresso with the sweetness of chocolate and the chewy texture of oats. Perfect for coffee lovers, these soft and flavorful cookies are easy to make and yield 24 delicious servings. Elevate your snack time with this decadent treat that’s sure to please your taste buds.
Ingredients
Ingredients:
- 1 cup (2 sticks) salted butter
- 1¼ cups 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
- ½ teaspoon kosher salt
- 2 cups chocolate chunks or chips
Instructions
Instructions:
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Brown the Butter: In a medium skillet, melt butter over medium heat, stirring until it begins to brown (3-4 minutes). Remove from heat and let cool for 5 minutes in a heatproof bowl.
- Mix Wet Ingredients: Add brown sugar, eggs, vanilla extract, and espresso powder to the browned butter. Mix until smooth.
- Add Dry Ingredients: Stir in flour, oats, baking soda, and salt until just combined. Fold in chocolate chunks or chips.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are set and centers are soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase espresso powder up to 4 tablespoons.
- Use decaffeinated espresso powder or instant coffee for a caffeine-free version.
- You can replace butter with a dairy-free alternative or try a vegan option using flax eggs.
- Add nuts like walnuts or pecans for extra crunch and flavor.
- Use milk chocolate chips for a sweeter, creamier cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
