Description
These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing combine the rich, nutty flavor of brown butter and dark brown sugar with the comforting taste of vanilla and coffee. Inspired by the popular brown sugar oat milk shaken espresso, these chewy cookies boast a perfect balance of sweet and slightly bitter espresso flavor, topped with a luscious espresso glaze that hardens beautifully to create a delightful treat.
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 to taste)
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
For the 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. Whisk constantly as it melts; the butter will crackle, then foam. After a few minutes, it will turn a golden amber color and emit a nutty aroma, about 5 to 8 minutes. Remove from heat and transfer to the bowl of an electric mixer to cool for 5 to 10 minutes, scraping all browned bits into the bowl for maximum flavor.
- Reserve butter for icing: Remove 1 tablespoon of the browned butter from the mixer bowl and place it in a medium bowl for the icing. Set aside.
- Mix wet ingredients: Add brown sugar to the bowl with the browned butter and mix on medium speed using the paddle attachment until well combined, about 1 minute. Add eggs and vanilla bean paste, mixing again on medium speed until smooth and caramel-like, about another minute.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, oats, baking soda, espresso powder, cinnamon, and kosher salt.
- Mix dry with wet: Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined, being careful not to overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up while you preheat the oven and prepare your baking sheet.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Scoop and shape cookies: Using a medium cookie scoop or a tablespoon measure, portion about 1 ½ tablespoons of dough onto the prepared sheet, spacing each dough ball at least 2 inches apart.
- Bake cookies: Bake for 10 to 12 minutes, until edges are very slightly golden; 10 minutes is ideal for a chewy center.
- Cool cookies: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the espresso icing: Ensure the reserved brown butter is still melted; if not, heat for 10-20 seconds in the microwave until warm. Add powdered sugar, espresso powder, vanilla extract, and 1 tablespoon milk to the butter. Whisk until smooth and lump-free. Add more milk, ½ teaspoon at a time, if needed to achieve a thick but spreadable consistency.
- Ice the cookies: Lightly dip the top of each cooled cookie into the espresso icing, then return them to the wire rack or parchment paper to allow the icing to set and harden.
- Serve and enjoy: Once the icing has hardened, your vanilla brown sugar oatmeal latte cookies are ready to be enjoyed. Makes about 24 cookies.
Notes
- If your cookie dough seems too wet, ensure you are using old fashioned rolled oats, not quick oats.
- The type of oats can affect dough consistency; if too wet, add an additional ¼ cup of oats.
- For heartier, thicker cookies, increase rolled oats to 2 cups total.
