espresso oatmeal chocolate chip cookies
For a little zing in a sweet treat.
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.
Notes
*To store: Cookies keep well, covered, at room temp for up to 5 days, the fridge for up to a week, or the freezer for up to 3 months.