A brown sugar, crispy-edged, soft-in-the-middle oatmeal chocolate chip cookie with a shot of espresso? Yes, please! I honestly can't decide whether to eat these for breakfast or dessert.
Let's be honest; I'm eating them for both.
Salted Oatmeal Chocolate Chip Latte Cookies are not only scrumptious, they're a cinch to make! I had all these ingredients in my pantry and fridge without running to the store. Win!
Ingredients for Making Salted Oatmeal Chocolate Chip Latte Cookies
This recipe uses both browned butter and regular butter. Why? Well, I've noticed that sometimes cookies made with all brown butter don't stay as fresh as long as traditionally-made cookies.
Before I made these, I started googling around, as one does, and found that I was not imagining that! Using the traditional creaming method of butter and sugar in addition to browning butter gives you the best of both worlds.
Can I use salted butter?
Yes! In fact, I prefer it. But use what you have. I used half salted and half unsalted because that's what I had on hand. No adjustment to the recipe is required.
I used a mix of light brown sugar and coconut sugar in this recipe. Can you use all brown sugar? Yes!
Can I use coffee in place of instant espresso powder?
Well, no. Adding enough coffee to replace the flavor of espresso powder will mess up the ratio of liquid in the recipe. You could use a tablespoon of espresso in a pinch, but the flavor won't be as strong. (And ground coffee won't work like espresso powder.)
What's vanilla bean paste?
Use vanilla bean paste as a 1:1 replacement for vanilla extract when you want to see flecks of vanilla bean in your recipes. It's a bit thicker than vanilla extract. In this recipe, we mix it with the espresso powder before adding it. Subbing vanilla extract won't affect the taste at all.
Psst...you can find vanilla bean paste for a great price at Trader Joe's!
Why use sprouted walnuts?
Sprouted walnuts have a mild flavor with no bitterness. If you don't have or can't find sprouted walnuts, I'd leave them out or replace them with pecans. (My favorite sprouted walnuts are from Tenderly Rooted.)
Let's Make Salted Oatmeal Chocolate Chip Latte Cookies
First things first, brown part of the butter and set aside to cool.
Whisk the dry ingredients together and set aside.
Cream the rest of the butter with the sugar. Once combined, add in the cooled brown butter, espresso powder/vanilla, and the egg.
Mix in the dry ingredients just until combined, then add the walnuts and chocolate chips. Let the dough rest for about 30 minutes before baking.
As soon as the cookies come out of the oven, press a few chocolate chips into the tops of each one and sprinkle with flaky sea salt.
They. Are. So. Good. Y'all.
More Bake at 350 Chocolate Chip Cookies to Love:
- big batch NYT's chocolate chip cookies
- copycat doubletree hotel cookies
- strawberry cocoa nib chocolate chip cookies
- chickpea flour chocolate chip cookies
- german bakery-style chocolate chip cookies
- salted tahini chocolate chip cookies
Salted Oatmeal Chocolate Chip Latte Cookies
YIELD: about 22 cookies
PREP TIME: 30 minutes
BAKE TIME: 9 minutes
3/4 cup butter, divided
1 1/4 cup unbleached, all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup coconut sugar*
2 teaspoons vanilla bean paste or vanilla extract
1/2 TABLESPOON instant espresso powder
1 egg
1/3 cup chopped sprouted walnuts**
5 ounces bittersweet and/or semisweet chocolate chips + more for tops
flaky sea salt, such as fleur de sel
*feel free to use 1 cup total light brown sugar if you don't have coconut sugar
** if you don't have sprouted walnuts, leave them out or replace with chopped pecans
Place 1/4 cup butter in a small saucepan. Heat over medium until melted. As the butter bubbles and foams, continue to cook, stirring and watching carefully. Once the butter turns golden brown, remove from heat and pour into a small bowl. Let cool.
Meanwhile, preheat oven to 350. Line cookie sheets with parchment paper.
Whisk flour, oats, baking soda, and salt together. Set aside.
Cream the remaining butter and sugar together until combined and creamy. In a small bowl, stir together the vanilla bean paste and espresso powder.
Beat in cooled brown butter, scraping all the accumulated brown bits into the bowl, and the vanilla/espresso mixture. Beat in the egg.
Once combined, add the dry ingredients in two additions at low speed, just until combined. Mix in walnuts and chocolate chips.
Let the dough rest for 30 minutes, using a #40 cookie scoop (about 2 tablespoons) to portion the dough onto prepared cookie sheets.
Bake for 9-10 minutes. The middles will look slightly soft. Remove from oven and immediately press a few chocolate chips onto the top of each cookie. Sprinkle with flaky sea salt. Let rest on the cookie sheet for 3-5 minutes.
Remove with a thin cookie spatula to a wire cooling rack.
I'm off to eat another one!
