These espresso chocolate chip oatmeal cookies are made with brown butter & sea salt; perfectly chewy on the inside & crispy on the outside!
Oatmeal cookies are my all time, hands down favorite cookie.
Gimmie oatmeal raisin, old-fashioned or chocolate chip oatmeal cookies-I’ll take them anywhere, any way with a glass of cold milk :).
I really think I’ve outdone myself with these espresso chocolate chip oatmeal cookies.
They’re a little nutty from the brown butter, a little salty from the sea salt and perfectly chewy, crispy and delicious.
The espresso really brings out all the flavors and takes these babies to the next level of cookie heaven.
Even if you’re not an espresso/coffee fan, you can omit it all together and these cookies will still be phenomenal.
Ingredients needed for the best chocolate chip oatmeal cookies:
- Browned butter
- All purpose and whole wheat flour
- Baking powder & soda
- Espresso Powder
- Sea salt
- Granulated & light brown sugar
- Vanilla extract
- Old-fashioned oats
- Semi-sweet chocolate chips (or chunks!)
If you don’t have whole wheat flour, simply substitute with equal amount of all-purpose.
The whole wheat flour adds a little texture and nuttiness to the cookie.
Espresso powder is very concentrated instant coffee, perfect for baked goods.
If you don’t have espresso powder you can substitute instant coffee. I’ve tried using just regular ground coffee or espresso and the flavor just doesn’t come through once baked.
You can substitute quick oats for the rolled oats in this cookie recipe, however, quick oats will give you a more tender-soft cookie whereas the rolled oats give the cookies a more chewy texture.
How to make espresso chocolate chip oatmeal cookies:
- Brown your butter: add to a small saucepan and melt. Continue melting until the butter starts to foam. It will turn light brown and you will smell a nutty aroma. You should see little brown specks. Remove from heat and let cool completely to room temperature.
- Meanwhile, in a medium bowl whisk together flours, baking soda, baking powder, salt, espresso powder and cinnamon. Set aside.
- Once butter is cooled, add to bowl of stand mixer (or with hand mixer), beat butter and sugars until light and fluffy (about 3 minutes).
- Add eggs, one a time, beating well in between each addition.
- Add vanilla, mix.
- Slowly and gradually add the dry mixture and mix just until combined.
- Add oats and beat just until incorporated. Fold in chocolate chips.
- Cover dough and chill for at least 1 hour or overnight.
- Remove from oven, shape into balls and bake for 12-15 minutes until lightly browned around the edges.
- Sprinkle with sea salt.
Tips for chewy oatmeal cookies:
- Make sure the browned butter is completely cooled before you add the sugars. If it’s still warm, the creaming process with the sugars won’t work.
- After the dough is made, don’t skip chilling the dough! Chilling the dough ensures the cookies don’t spread when baked, giving you perfect cookies :).
- Sprinkling a little sea salt right when the cookies come out of the oven enhance all those delicious flavors for a delicious salty & sweet cookie!
For more cookie recipes try:
- Lavender & Sea Salt Chocolate Chunk Cookies
- Banana Oatmeal Butterscotch Chip Cookies
- Soft Chai Spice Brown Butter Snickerdoodle Cookies
- Cream Cheese Stuffed Pumpkin Chocolate Chip Cookies
- 1 cup butter, 2 sticks
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 tbs espresso powder, see recipe notes
- 1 tsp sea salt, plus more for sprinkling
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 cups old-fashioned oats
- 1 tbsp vanilla extract
- 1 cup semisweet chocolate chips, or chocolate chunks
- In a small saucepan, heat butter over medium heat until melted. Keep melting until the butter starts to foam. It will turn golden brown and have a nutty aroma. Remove from heat. You should see small brown specks. Set aside to cool completely to room temperature before continuing.
- Meanwhile, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, espresso powder and salt in a medium bowl. Set aside.
- Once butter is completely cooled-transfer to bowl of your stand mixer (or large bowl with hand mixer). Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and beat just to combine. Fold in chocolate chips.
- Cover dough and chill for 1 hour (or overnight).
- Once chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Shape about 3 tbsp of the dough into a ball and flatten slightly on the baking sheet. Space about 1" apart. Bake for 12-15 minutes, rotating halfway, until the edges are golden brown. Sprinkle with sea salt while still warm. Let cool on baking sheet 2 minutes. Then remove and cool on cooling rack.
*Cookie dough can be made ahead and kept in airtight bag or container for up to 3 months.
*Store baked cookies in airtight container or plastic bag at room temperature or freeze for up to 3 months.
*You can substitute instant coffee for espresso powder.
*Recipe adapted from Epicurious.com
Nutrition Information:Yield: 2 Serving Size: 1 cookie
Amount Per Serving: Calories: 250Total Fat: 11.4gSaturated Fat: 6.71gUnsaturated Fat: 3.73gCholesterol: 21mgSodium: 113mgCarbohydrates: 34.25gFiber: 2.1gSugar: 19.33gProtein: 3.46g