Description
These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing are soft, chewy cookies infused with rich brown butter and brown sugar, capturing the delightful flavor of a brown sugar oat milk shaken espresso in cookie form. Topped with a luscious espresso glaze, these cookies offer the perfect blend of coffee and vanilla notes with a comforting oatmeal texture, making them an irresistible treat for coffee and cookie lovers alike.
Ingredients
Wet Ingredients:
- 1 cup (2 sticks, 226g) salted butter
- 1 ½ cups (320g) dark brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla bean paste (or substitute vanilla extract)
Dry Ingredients:
- 2 cups (240g) all purpose flour
- 1 ¾ cups (158g) old fashioned rolled oats
- 1 teaspoon baking soda
- 1 to 2 tablespoons espresso powder (adjust for coffee flavor intensity)
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
Espresso Icing:
- 1 tablespoon reserved brown butter
- 1 cup (180g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder
- 2 to 3 tablespoons milk
Instructions
- Brown the butter: Melt the butter in a medium saucepan over medium heat, whisking constantly. The butter will crackle and foam before turning a golden amber color and releasing a nutty aroma after 5 to 8 minutes. Remove from heat and transfer to the bowl of an electric mixer. Scrape all browned bits into the bowl. Let cool for 5 to 10 minutes.
- Reserve butter for icing: Remove 1 tablespoon of the browned butter and set aside in a medium bowl for the espresso icing; keep the rest in the mixer bowl for cookie dough.
- Mix wet ingredients: To the browned butter in the mixer bowl, add brown sugar and mix on medium speed using paddle attachment for about 1 minute until well combined. Add eggs and vanilla bean paste, mixing again until smooth and caramel-like in texture, about 1 minute.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, oats, baking soda, espresso powder, cinnamon, and salt until evenly blended.
- Incorporate dry into wet: Slowly add dry ingredients to the wet mixture, mixing on medium-low speed until just combined to avoid overmixing.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat oven to 350°F and prepare a baking sheet lined with parchment paper.
- Shape the cookies: Using a medium cookie scoop, portion about 1 ½ tablespoons of dough per cookie, placing them on the baking sheet with at least 2 inches spacing. Alternatively, roll dough into balls.
- Bake: Bake the cookies for 10 to 12 minutes, aiming for slight golden edges (10 minutes is ideal). Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the espresso icing: Warm the reserved brown butter if needed. In the medium bowl with butter, whisk powdered sugar, espresso powder, vanilla extract, and 1 tablespoon milk until smooth and lump-free. Add more milk ½ teaspoon at a time to achieve a thick but spreadable consistency.
- Ice the cookies: Lightly dip each cooled cookie into the espresso icing, then place on wire rack or parchment paper to allow the icing to set and harden. This recipe yields about 2 dozen cookies.
Notes
- If the dough feels too wet, ensure you’re using old fashioned rolled oats, not quick oats.
- Adding an extra ¼ cup of rolled oats can help thicken the dough if needed.
- Using 2 cups of rolled oats will produce heartier, thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze either the cookie dough or the baked cookies for later enjoyment. Refer to freezing tips for best results.
