Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
These vanilla brown sugar oatmeal latte cookies are soft, chewy, and packed with cozy coffeehouse flavor from rich brown butter, dark brown sugar, oats, cinnamon, and espresso. Finished with a thick espresso icing, they taste just like a warm brown sugar oat milk latte in cookie form.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (2 sticks, 226g) salted butter
1 1/2 cups (320g) dark brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla bean paste or vanilla extract
2 cups (240g) all purpose flour
1 3/4 cups (158g) old fashioned rolled oats
1 teaspoon baking soda
1 to 2 tablespoons espresso powder
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1 tablespoon reserved browned butter
1 cup (180g) powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
2 to 3 tablespoons milk
Instructions
- Brown the butter in a medium saucepan over medium heat, whisking constantly until golden amber and fragrant. Transfer to the bowl of an electric mixer and let cool slightly.
- Reserve 1 tablespoon of the browned butter in a separate bowl for the icing.
- Add the dark brown sugar to the mixer bowl and beat with the browned butter until smooth and combined.
- Mix in the eggs and vanilla bean paste until glossy and caramel-like.
- In a separate bowl, whisk together the flour, rolled oats, baking soda, espresso powder, cinnamon, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Cover the dough and chill in the refrigerator for 30 minutes while preheating the oven to 350 degrees F. Line baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10 to 12 minutes until the edges are lightly golden and the centers are still slightly soft.
- Cool the cookies on the baking sheet for several minutes before transferring to a wire rack.
- To make the icing, whisk together the reserved browned butter, powdered sugar, vanilla extract, espresso powder, and milk until thick and smooth.
- Dip the tops of the cooled cookies into the espresso icing and allow the icing to set before serving.
Notes
Use 2 tablespoons of espresso powder for a stronger coffee flavor.
Chopped dark chocolate or white chocolate chips make a delicious addition.
A pinch of nutmeg or cardamom adds extra warmth and spice.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or portioned cookie dough for longer storage.
Warm cookies in the microwave for about 10 seconds before serving for a fresh-baked texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
