Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
Incredible vanilla oatmeal latte cookies made with rich brown butter and brown sugar and topped with the most delicious espresso icing. These chewy latte cookies taste just like the famous brown sugar oat milk shaken espresso drink that everyone loves but in soft, warm cookie form!
Servings 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 (or sub 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, depending how much coffee flavor you like!
- 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. Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns an amber brown and gives off a nutty aroma, 5 to 8 minutes total, remove from the heat and transfer to the bowl of the electric mixer to allow it to cool for 5 to 10 minutes. Make sure you scrape all the yummy bits of brown butter from the pan into the bowl – that’s where the flavor is!
- Remove 1 tablespoon of the brown butter from the electric mixer bowl and add it to a medium bowl for the icing. Set aside as you won’t need this until later.
- Add the brown sugar to the bowl of the electric mixer with the brown butter. Using the paddle attachment, mix together the brown butter and sugar on medium speed until well combined, 1 minute. Add in the eggs and vanilla bean paste and mix again on medium speed until smooth and well combined and mixture resembles caramel, about 1 minute.
- In a separate medium bowl, whisk together the dry ingredients: flour, oats, baking soda, espresso, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes while you preheat your oven and clean up your kitchen. Don’t skip this step, a little chill time is good for the dough. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Use a medium cookie scoop to grab about 1 ½ tablespoonfuls of dough and drop onto the cookie sheet. Alternatively you can roll the dough into balls and place onto the prepared cookie sheet, leaving at least 2 inches of space between each dough ball.
- Bake for 10 to 12 minutes or until just very slightly golden on the edges. I find 10 minutes to be perfect. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
- Once cookies are cool, make the icing: Make sure the 1 tablespoon of reserved brown butter is still melted. If it is not, warm it in the microwave for 10 to 20 seconds until it is warm. Add the powdered sugar, espresso powder, vanilla extract and 1 tablespoon milk to the medium bowl with the brown butter and mix with a fork or small whisk until smooth and there are no visible lumps. If icing is too thick, add more milk to thin, ½ teaspoon at a time until you reach a THICK but smooth icing. Remember, you want this to be a thick icing so it sets up nicely.
- Dip each cookie VERY lightly into the icing then return to the wire rack or to a sheet of parchment paper to let the icing harden. Makes about 2 dozen cookies.
Notes
To store: store these cookies in an airtight container at room temperature for up to 5 days.
To freeze: you can actually freeze the cookie dough OR the freshly baked cookies to enjoy later! Get all of my tips and tricks for freezing cookies here.