Description
Soft, chewy, and packed with warm coffeehouse flavor, these oatmeal latte cookies combine nutty brown butter, dark brown sugar, rolled oats, and espresso into one irresistible dessert. Each cookie gets finished with a creamy espresso glaze that tastes like your favorite café drink in cookie form.
Ingredients
For the Cookie Dough
- Salted butter
- Dark brown sugar
- Large eggs
- Vanilla bean paste or vanilla extract
Dry Ingredients
- All-purpose flour
- Old-fashioned rolled oats
- Baking soda
- Espresso powder
- Ground cinnamon
- Kosher salt
For the Espresso Glaze
- Reserved brown butter
- Powdered sugar
- Vanilla extract
- Espresso powder
- Milk
Instructions
- Brown the Butter
- Place the butter into a medium saucepan and set it over medium heat. Allow it to melt completely while stirring occasionally.
- As the butter heats, it will begin bubbling and foaming. Continue whisking constantly to keep the milk solids from sticking to the bottom of the pan.
- After several minutes, the butter will deepen into a rich amber color and develop a toasted, nutty aroma. Once you notice those golden brown bits forming at the bottom, immediately remove the pan from the heat.
- Carefully pour the browned butter into the bowl of your mixer. Scrape every flavorful browned bit from the saucepan into the bowl because those caramelized pieces add incredible depth.
- Let the butter cool for several minutes before continuing.
- Reserve Butter for the Glaze
- Scoop out a tablespoon of the browned butter and transfer it into a separate bowl. Set it aside for later because this will become the base of the espresso icing.
- Mix the Wet Ingredients
- Add the dark brown sugar into the bowl with the cooled brown butter.
- Beat the mixture until fully combined and smooth. The texture should look glossy and thick.
- Add the eggs along with the vanilla bean paste. Continue mixing until the ingredients become creamy and caramel-colored.
- Combine the Dry Ingredients
- In another bowl, whisk together the flour, rolled oats, baking soda, espresso powder, cinnamon, and salt.
- Gradually add the dry ingredients into the wet mixture. Mix slowly and stop as soon as the flour disappears.
- Do not overwork the dough or the cookies may become dense.
- Chill the Dough
- Cover the mixing bowl tightly and refrigerate the dough for at least 30 minutes.
- This resting time allows the oats to absorb moisture and helps the cookies bake thicker with better texture.
- Meanwhile, preheat your oven to 350°F and line baking sheets with parchment paper.
- Shape the Cookies
- Use a cookie scoop or spoon to portion the dough into evenly sized balls.
- Arrange them on the prepared baking sheet with space between each cookie to allow for spreading during baking.
- If you prefer thicker cookies, shape the dough slightly taller rather than perfectly round.
- Bake
- Bake the cookies until the edges turn lightly golden while the centers still look slightly soft.
- Depending on your oven, this usually takes around 10 to 12 minutes.
- Remove the tray from the oven and let the cookies remain on the baking sheet for several minutes. This helps them finish setting without overbaking.
- Transfer the cookies to a wire rack and cool completely before icing.
- Prepare the Espresso Icing
- If the reserved brown butter has solidified, microwave it briefly until melted again.
- Add the powdered sugar, espresso powder, vanilla extract, and a small amount of milk.
- Whisk until completely smooth.
- Continue adding tiny splashes of milk until the glaze reaches a thick but spreadable consistency. You want the icing thick enough to set firmly on top of the cookies.
- Glaze the Cookies
- Dip the tops of the cooled cookies lightly into the espresso icing.
- Place them back onto a wire rack or parchment-lined surface and allow the glaze to harden before serving.
Notes
- Always use old-fashioned rolled oats instead of quick oats.
- If the dough feels overly soft, mix in a little extra oats.
- For thicker cookies, increase the rolled oats slightly.
- Store cookies in an airtight container for several days.
- Both the baked cookies and raw dough freeze beautifully for future cravings.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Desserts