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Oatmeal Latte Cookies with Espresso Icing Recipe

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4.2 from 4 reviews

These oatmeal latte cookies combine the comforting flavors of rich brown butter, espresso, and warm cinnamon for a delightful coffeehouse treat at home. Soft and chewy with old-fashioned oats for texture and a luscious espresso glaze, they’re perfect for pairing with your morning latte or an afternoon pick-me-up.

  • Total Time: 57 minutes
  • Yield: About 24 cookies

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

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
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt

Espresso Icing

  • 1 tablespoon reserved brown butter
  • 1 cup (180g) powdered sugar
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon espresso powder
  • 2 to 3 tablespoons milk

Instructions

  1. Brown the butter: Melt the butter in a medium saucepan over medium heat, whisking constantly. The butter will crackle and foam, then turn a golden amber color after 5 to 8 minutes. Remove from heat, scraping all brown bits into an electric mixer bowl to cool for 5 to 10 minutes.
  2. Reserve butter for icing: Remove 1 tablespoon of the browned butter from the mixer bowl and place it in a medium bowl for the espresso icing; set aside.
  3. Combine wet ingredients: Add brown sugar to the browned butter in the mixer. Using the paddle attachment, mix on medium speed for 1 minute until combined. Add eggs and vanilla bean paste; mix again on medium speed until smooth and caramel-like, about 1 minute.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, oats, baking soda, espresso powder, cinnamon, and salt. Add dry mixture to wet ingredients and mix on medium-low speed until just combined.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat oven to 350°F and line a baking sheet with parchment paper.
  6. Shape and bake cookies: Use a medium cookie scoop or roll dough into 1 ½ tablespoon-sized balls. Place on baking sheet with 2 inches spacing. Bake for 10 to 12 minutes until edges are just slightly golden; 10 minutes preferred. Cool on sheet for 5 minutes then transfer to wire rack to cool completely.
  7. Prepare espresso icing: Warm the reserved brown butter if it has solidified. Add powdered sugar, espresso powder, vanilla bean paste, and 1 tablespoon milk. Whisk until smooth and thick; add more milk ½ teaspoon at a time if needed to thin slightly.
  8. Glaze the cookies: Lightly dip each cooled cookie into the espresso icing and return to wire rack or parchment to allow icing to harden. This yields about 2 dozen cookies.

Notes

  • Chilling the dough helps improve texture and prevents spreading.
  • You can adjust the espresso powder amount to your taste preference for stronger or milder coffee flavor.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • The brown butter adds a rich, nutty depth, so don’t skip that step.
  • For softer cookies, slightly underbake and allow them to finish cooking as they cool.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a stronger coffee flavor in the icing, add up to ¾ teaspoon espresso powder.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/oatmeal-latte-cookies-with-espresso-icing-recipe/