You might say Oatmeal cookies don’t get chocolate chips, and where are the raisins? Espresso powder in Oatmeal cookies, that makes no sense, but let me put an end to your doubt. These cookies are a great combination of Espresso Chocolate Chip Cookie and an Oatmeal Cookie. There crispy on the outside and chewy on the inside. In my opinion the perfect cookie.

It started because my son asked for Oatmeal Raisin Cookie, but I was really in the mood for something chocolaty, so I figured why not combine the two. As for the espresso, whenever I add chocolate to anything, I add a bit of espresso powder to enhance that chocolate flavor.

With this recipe I decided to use browned butter. It gives it such a rich flavor, its well worth the extra step.

Browned butter is super easy to make. Just place butter in a small pot on medium high heat and just cook until butter turns golden brown, about 5 – 8 minutes.

To the browned butter you will add both sugars, cinnamon, vanilla, espresso powder and the eggs. Blend until combined.

To that you want to add your dry ingredients, flour, oats, baking soda, and salt.

Now you could use chocolate chips but for this I chose to use a bittersweet bakers chocolate. I just think it melts nicer, but like I said chips will do fine.

The easiest way to scoop out cookie dough is with an ice cream scoop. It is simple and your cookies will all be around the same size. Just place on a cookie sheet lined with parchment and bake. How easy is that?

Give them a try, I’m sure your like them.

Espresso Oatmeal Chocolate Chip Cookies

Ingredients:

• 2 Sticks Butter, Browned
• 1 Cup Brown Sugar
• 1/4 Cup Granulated Sugar
• 2 Eggs
• 1 Tablespoon Pure Vanilla Extract
• 2 Tablespoons Espresso Powder
• 1/2 Teaspoon Cinnamon
• 2 Cups All Purpose Flour
• 2 Cups Old Fashion Oats
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 16oz. Chopped Bittersweet Chocolate or 2 Cups Bittersweet Chocolate Chips

Directions:

1. Pre heat oven to 375º. Line a baking sheet with parchment paper and set aside.
2. Place two sticks of butter in a small pot on medium high heat and cook until golden brown. Place on the side to cool.
3. In a mixing bowl of a stand mixer fitted with a paddle attachment combine cooled butter, brown sugar, granular sugar, eggs, vanilla extract, espresso powder and cinnamon. Mix on medium speed until smooth.
4. To the butter mixture add the all purpose flour, oats, baking soda and salt. Mix until combined. Fold in the chopped chocolate or chip until incorporated.
5. Scoop out about two tablespoon of dough with an ice cream scoop and place two inches apart on a prepared cookie sheet. Flatten slightly.
6. Place in pre heated oven and bake for 10 minutes. Remove from oven and tap tray on the counter to flatten cookies. Place cookies on a wire rack to cool.
7. Enjoy!