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
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 1/2– 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- flaky sea salt
Shop ingredients
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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.
Source
Original recipe: View Original