Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
User Reviews
4.9
Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
Description
Vanilla Brown Sugar Oatmeal Latte Cookies combine traditional oatmeal cookie ingredients with espresso powder and brown butter to deepen the flavor. The recipe calls for browning salted butter to bring out a nutty aroma before creaming it with dark brown sugar and incorporating eggs and vanilla. Rolled oats provide chewiness, and a gentle dusting of cinnamon adds warmth. The cookies are finished with an espresso icing made from powdered sugar, brown butter, vanilla, espresso powder, and milk, which adds a sweet and coffee-flavored glaze.
The mixture is designed to yield a dough that can sometimes feel wet, likely due to the oat content and butter, but adding a bit more oats can correct this. Baking yields cookies that have a balance of moist and chewy textures with a slight crispness around the edges.
This recipe includes a note on storing cookies in an airtight container for up to 5 days or freezing either dough or baked cookies for later enjoyment. Using only old-fashioned rolled oats is recommended for texture. Adjusting the oats quantity can make the cookies heartier if preferred.
Ingredients
- Wet Ingredients:
- 1 cup salted butter 226g (2 sticks
- 1 ½ cups dark brown sugar 320g
- 2 egg large, at room temperature
- 1 tablespoon vanilla bean paste or sub vanilla extract
- Dry Ingredients:
- 2 cups all-purpose flour 240g
- 1 ¾ cups old fashioned rolled oats 158g
- 1 teaspoon baking soda
- 1 to 2 tablespoons espresso powder depending how much coffee flavor you like
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- For the espresso icing:
- 1 tablespoon brown butter reserved
- 1 cup powdered sugar 180g
- 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. Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown and gives off a nutty aroma, 5 to 8 minutes total, remove from the heat and transfer to the bowl of the electric mixer to allow it to cool for 5 to 10 minutes. Make sure you scrape all the yummy bits of brown butter from the pan into the bowl – that’s where the flavor is!
- Remove 1 tablespoon of the brown butter from the electric mixer bowl and add it to a medium bowl for the icing. Set aside as you won’t need this until later.
- Add the brown sugar to the bowl of the electric mixer with the brown butter. Using the paddle attachment, mix together the brown butter and sugar on medium speed until well combined, 1 minute. Add in the eggs and vanilla bean paste and mix again on medium speed until smooth and well combined and mixture resembles caramel, about 1 minute.
- In a separate medium bowl, whisk together the dry ingredients: flour, oats, baking soda, espresso, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes while you preheat your oven and clean up your kitchen. Don’t skip this step, a little chill time is good for the dough. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to grab about 1 ½ tablespoonfuls of dough and drop onto the cookie sheet. Alternatively you can roll the dough into balls and place onto the prepared cookie sheet, leaving at least 2 inches of space between each dough ball.
- Bake for 10 to 12 minutes or until just very slightly golden on the edges. I find 10 minutes to be perfect. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
- Once cookies are cool, make the icing: Make sure the 1 tablespoon of reserved brown butter is still melted. If it is not, warm it in the microwave for 10 to 20 seconds until it is warm. Add the powdered sugar, espresso powder, vanilla extract and 1 tablespoon milk to the medium bowl with the brown butter and mix with a fork or small whisk until smooth and there are no visible lumps. If icing is too thick, add more milk to thin, ½ teaspoon at a time until you reach a THICK but smooth icing. Remember, you want this to be a thick icing so it sets up nicely.
- Dip each cookie VERY lightly into the icing then return to the wire rack or to a sheet of parchment paper to let the icing harden. Makes about 2 dozen cookies.
Notes
- Use old-fashioned rolled oats, not quick oats, to maintain proper cookie texture.
- If the cookie dough feels too wet, gradually add up to 1/4 cup more oats to adjust consistency.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- You can freeze either the raw dough portions or freshly baked cookies for extended storage.
- Using brown butter enhances flavor; be sure to scrape all brown bits from the pan into the dough.
User Reviews
Overall Rating
4.9
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