espresso chocolate chip oatmeal cookies
I need about six of these please and thank you.
It’s Friday. Sweet, sweet Friday. And I’m in such a place that I’m sort of dumping comfort food down my maw as if I were some sort of trash can. Of course, I’m not a proponent of stress eating to deal with one’s problems, but sometimes an extra treat goes a long way to make you feel, ah, human.
Befitting, then, that we bake up some Espresso Chocolate Chip Oatmeal Cookies together. I first baked these up a few months ago – actually, I think when I had the flu in March – but didn’t love the photos so I shelved the recipe until I was ready to try again. Now is about that time, people. If you need a break from all the Thanksgiving-themed goodies popping up all over the social media-verse, then these babies are for you.
Straight-up oatmeal chocolate chip cookies laced with instant espresso, cos at least this girl needs some extra slamma-jamma while I truck through this final workday of the week. Until next week. Meh. Pray for me.
Ziiiiing!
Baking cookies, in my opinion, needs very little by way of introduction as far as the methodology goes. But, for the sake of SEO, I’ll bore you with the play-by-play.
First, cream your butter and brown sugar until light and floof. This’ll take about 2-3 minutes. Whip in two eggs, one at a time, then some vanilla. Actually, lots of vanilla. So this is kinda a vanilla espresso cookie. Mmm.
Then, your dry ingredients: flour, oats, baking soda, instant coffee or espresso powder, and salt. I’ve never tried oatmeal cookies with instant oats but I’d imagine there’d be an undesirable mush to your cookies.
Mix that shit up until just combined – meaning, the final streak of flour vanishes among the dough – then use a spatula to fold in lots of chocolate chips. I use milk chocolate in this recipe since a) it was all I had, and b) I ended up liking it better since the sweetness gently mellows the coffee flavor, versus dark chocolate, say.
What’s Shakin’, Bakin’?
I know that joke didn’t make sense. I’m delirious. Leave me alone.
Line a big baking sheet with parchment paper. Two, if you can spare it. Scoop out big globs of dough and roll into balls. By “big globs” think about 2 rounded tablespoon-sized balls. Lay each ball on your baking sheet(s), leaving about 2 inches of space in between each cookie. I like to dot each round with a few more chocolate chips, too. Cos chocolate is muy importante.
Bake for 8 minutes, then remove the pan(s) from the oven and tap firmly on your counter. This gets nice flat cookies. Bake another 4-5 minutes until the edges are set up and a little golden. Let the cookies cool on the baking sheet. They’ll continue to firm up into their final, chewy, delectable texture.
Eat a cookie or two warm, and otherwise let them cool completely before storing. Countertop for 5 days, fridge for a week, freezer for 3 months, or, as in my case usually, a fucken long time because I forget they’re there.
Yep, that’s all I got today. I know I’m sucking at the blogging, the ra-ra faffing oh-my-fucking-shit-this-is-incredible portion of recipe-ing, but I’m not even a fan of that anyway and I don’t got the energy to try. Good. Bye.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cookiiiiieeeees:
Pumpkin Butter Oatmeal Chocolate Chip Cookies
Biscoff Cookie Butter Chocolate Chip Cookies
Strawberry Jam Stuffed Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
espresso oatmeal chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 1 1/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 1/4 cups old fashioned oats
- 2 cups all purpose flour
- 1 tbsp instant espresso or coffee
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat the butter and brown sugar until fluffy, about 2-3 minutes. Whip in the eggs, one at a time, until fully incorporated, then add the vanilla. Mix in the oats, flour, espresso/coffee, baking soda, and salt until just combined. Fold in the chocolate chips.
- Scoop heaping 2 tablespoon sized portions of dough. Roll into a ball and set onto the baking sheet, leaving about 2 inches of space between each cookie. Speckle with a few extra chocolate chips, if desired.
- Bake for 8 minutes. Remove the pan from the oven and tap firmly on the counter a few times to flatten. Return to the oven for 4-5 minutes longer until the edges are set. Remove and let the cookies cool on the baking sheet. They will continue to bake and set this way.
