• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Wine a Little, Cook a Lot
  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact

Espresso Chocolate Chip Oatmeal Cookies

March 27, 2020 by Wine a Little Cook A Lot 2 Comments

Jump to Recipe
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

These espresso chocolate chip oatmeal cookies are made with brown butter & sea salt; perfectly chewy on the inside & crispy on the outside!

Oatmeal chocolate chip cookies on parchment paper. There's rolled oats and cookie crumbs spread around the cookie. You can see a small amount of sea salt sprinkled on the cookie

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.

Four oatmeal cookies stacked on top of each other. There's chocolate chips and rolled oats sprinkled around them with a baking sheet of cookies in the background.

Ingredients needed for the best chocolate chip oatmeal cookies:

  • Browned butter
  • All purpose and whole wheat flour
  • Baking powder & soda
  • Espresso Powder
  • Cinnamon
  • Sea salt
  • Granulated & light brown sugar
  • Eggs
  • 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.

A baking sheet of cookies with a cookie broken in half and the two halves stacked on top of each other. The chocolate chips are melted and the inside of the cookie is chewy and soft.

How to make espresso chocolate chip oatmeal cookies:

  1. 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.
  2. Meanwhile, in a medium bowl whisk together flours, baking soda, baking powder, salt, espresso powder and cinnamon. Set aside.
  3. 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).
  4. Add eggs, one a time, beating well in between each addition.
  5. Add vanilla, mix.
  6. Slowly and gradually add the dry mixture and mix just until combined.
  7. Add oats and beat just until incorporated. Fold in chocolate chips.
  8. Cover dough and chill for at least 1 hour or overnight.
  9. Remove from oven, shape into balls and bake for 12-15 minutes until lightly browned around the edges.
  10. 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!
A large baking sheet with parchment paper with oatmeal chocolate chip cookies on it. The chocolate chips are slightly melted and there's rolled oats and cookie crumbs sprinkled on the baking sheet

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
Continue to Content
Oatmeal chocolate chip cookies on parchment paper. There's rolled oats and cookie crumbs spread around the cookie. You can see a small amount of sea salt sprinkled on the cookie

Espresso Chocolate Chip Oatmeal Cookies

Yield: 2 dozen
Prep Time: 25 minutes
Cook Time: 15 minutes
Dough Chilling: 1 hour
Total Time: 1 hour 40 minutes

These espresso chocolate chip oatmeal cookies are made with brown butter & sea salt; perfectly chewy on the inside & crispy on the outside!

Ingredients

  • 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

Instructions

  1. 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.
  2. Meanwhile, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, espresso powder and salt in a medium bowl. Set aside.
  3. 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.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. 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.
  6. Cover dough and chill for 1 hour (or overnight).
  7. Once chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  8. 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.

Notes

*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

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot

© Wine a Little Cook A Lot
Cuisine: American / Category: Dessert
Share this recipe!
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter

Filed Under: Desserts Tagged With: brownedbutter, cookies, oatmealchocolatechipcookies, oatmealcookies

Previous Post: « Creamy Carrot & Ginger Soup
Next Post: Traditional Sweet Italian Easter Bread »

Reader Interactions

Comments

  1. Kim

    January 28, 2021 at 10:38 pm

    GIRL! You have changed the GAME for me with these delectable cookies. I’ve never baked a better cookie; I will forever be indebted to you for sharing this recipe. This is going to be the gift that keeps on giving. THANK YOU, you genius cookie baker you!

    Reply
    • Wine a Little Cook A Lot

      January 29, 2021 at 3:49 pm

      Thank you SO much Kim :). So glad you liked them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Hey Foodie!

Wine a Little Cook A Lot

Hi there! I’m Alyssa…a Rhode Island native and proud born foodie. Thanks for visiting my food blog aka my sanity and safe haven :). I’m super excited to share my recipes with you and hope to keep you coming back for more! Read More…

Social Menu Bar

  • Facebook
  • Instagram
  • Twitter
  • Pinterest
  • YouTube

Categories

  • Home
  • About
    • Privacy Policy & Disclosure
  • Recipes
  • Contact

Footer

winealittlecookalot

Alyssa|Food Blogger
If you know anything about me it's probably that I If you know anything about me it's probably that I LOVE brown butter.  So why not add it to these oatmeal espresso chocolate chip cookies?  Happy Saturday baking my foodies 😊. Get the recipe by clicking the link in my profile --> @winealittlecookalot⁣
#winealittlecookalot #cookielove #instacookies #oatmealchocolatechip #saturdaybaking #foodie_features #instayummy #dessertstagram #thefeedfeedbaking #tastespotting #foodblogfeed
It's Friday and the sun is shining which is making It's Friday and the sun is shining which is making me realllyy crave summer 😎. I guess this fresh watermelon cucumber lemonade will hold me over...with a hint of basil, it's refreshing and easy to make with no added sugar!  And if you added a shot or two of vodka to it, I would not judge 😂. Tap the link in my bio for the full recipe -> @winealittlecookalot  #drinksofinstagram #drinkstagram #drinkdrinkdrink #winealittlecookalot #watermelonlemonade #cocktailhour #summerdrinks #cocktailoftheday #instadrink #drinkoftheday
This roasted carrot salad is the perfect Easter si This roasted carrot salad is the perfect Easter side dish cause it’s easy and so god damn beautiful 🤩🤭:
🌷roasted rainbow carrots & beets
🌷arugula 
🌷radishes
🌷honey goat cheese
🌷toasted walnuts
🌷lemon Dijon maple dressing
Get the recipe by clicking the link in my profile @winealittlecookalot 
.
.
#winealittlecookalot #easterrecipes #springsalad #saladsofinstagram #eatingtherainbow #vegetarianrecipe #tasteofhome #foodgawker #buzzfeedfood #feedfeed #foodiesofinstagram
Grandma’s stuffed artichokes are always an Easte Grandma’s stuffed artichokes are always an Easter favorite in our family.  Made with breadcrumbs, grated cheese, black olives, a little lemon and parsley.  Once you get the hang of how to prepare these bad boys, they’re not so intimidating 🙃. Find this recipe and more Easter recipes by clicking the link in my profile @winealittlecookalot 
.
.
.
#winealittlecookalot #artichoke #easterdinner #springrecipes #vegetarianeats #goodeats #buzzfeast #buzzfeedfood #tastespotting #foodgawker #thefeedfeed #tasteofhome #foodphotography #rimonthly
Load More... Follow on Instagram

Thanks for visiting my blog! My recipes will hopefully inspire you to whip up something delicious and dance a little in your own kitchen :) Read More…

My Favorites

Air fried apple fritters on top of a cooling rack with parchment paper. They're dripping with brown butter glaze. There's a cup of coffee and red apple in the background with two whole cinnamon sticks.
A white bowl of homemade cauliflower gnocchi that have been pan fried and golden. They’re a copy cat version of Trader Joe’s

Copyright © 2021 Wine a Little, Cook a Lot on the Foodie Pro Theme