2024 was the yr of the well-known brown sugar oat milk shaken espresso latte from massive espresso outlets and after seeing a lot hype, I knew I wished to infuse these scrumptious taste into a comfy, chewy cookie.
SO for Day 2 of AK Cookie Week I convey you probably the most unimaginable vanilla brown sugar oatmeal latte cookies with a lightweight espresso icing. I couldn’t imagine simply how deliciously chewy these got here out — they’re like your favourite oatmeal cookie with hints of vanilla, wealthy brown butter, and heat espresso notes.
Take pleasure in a latte cookie with a cup of espresso and even your shaken espresso for the last word duo!
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Elements in these vanilla oatmeal latte cookies
These beautiful cookies have a brilliant easy base, plus a couple of particular elements that give them that true latte taste. Right here’s what you’ll want:
- Butter: we’re browning that butter for that wealthy, caramel-like taste. You’ll use slightly brown butter within the icing as properly!
- Sugar: one other key to the flavour of those cookies is utilizing all DARK brown sugar. No white granulated sugar in right here! Darkish brown sugar has extra molasses than gentle brown sugar, so it provides a stunning depth of taste and sweetness.
- Eggs: you’ll want 2 eggs to assist the cookies bake correctly.
- Vanilla: I really used vanilla bean paste for an much more outstanding vanilla taste! When you don’t have any, you may merely use vanilla extract.
- Flour & oats: we’re utilizing common all-purpose flour and old school rolled oats as the bottom for these cookies.
- Espresso powder: as a result of these are latte cookies, you’ll add some espresso powder to the dry elements for a pleasant espresso taste.
- Baking staples: don’t overlook the baking soda, salt, and a pinch of cinnamon.
- For the espresso icing: OMG the most effective half. It’s made with slightly of the reserved brown butter from the dough, powdered sugar, vanilla extract, extra espresso powder, and slightly milk. Really easy, too.
Select your espresso taste quantity
I ended up including about 2 full tablespoons of espresso powder to my dough as a result of I actually wished the espresso taste to shine by. When you’re not a giant fan of espresso flavors, be at liberty to make use of much less espresso powder within the dough and/or within the icing.
I like to recommend utilizing espresso powder (for baking) reasonably than prompt espresso powder in an effort to get a pleasant, sturdy taste!
Q&A on ingredient substitutions
As at all times, I like to recommend sticking to the recipe to get the most effective outcomes:
- Can I make then gluten-free? I haven’t examined these cookies utilizing a gluten-free flour, so I’m not 100% certain how they might end up. If you wish to give it a strive, I recommend making an attempt a 1:1 gluten-free all goal flour.
- Can I make them dairy-free? Be at liberty to make use of a dairy-free butter substitute, however be aware that you just can’t brown dairy-free butter.
- Can I make them vegan? I haven’t examined these cookies utilizing two flax eggs, however let me know within the feedback in case you do! You’ll additionally want to make use of dairy-free butter and chocolate chips.
No stand mixer? No drawback
When you don’t occur to have a stand mixer, be at liberty to make use of an electrical hand mixer OR merely combine properly by hand. Watch out to not overmix your dough!
Easy methods to make oatmeal latte cookies
- Brown your butter. You’ll begin by browning the butter till it’s a pleasant amber coloration, then add it to the bowl of your electrical mixer to chill. Take away a tablespoon of the brown butter and add it to a separate bowl for the icing!
- Combine the moist elements. Combine the brown sugar in with the cooled brown butter till it’s properly mixed, then combine in the remainder of the moist elements till the combination appears like caramel.
- Whisk the dry elements. In a separate mixing bowl whisk collectively your entire dry elements, then combine them into the moist elements till simply mixed.
- Chill, then bake. Sure, that is important! Chill the dough within the fridge for no less than half-hour, then scoop your dough balls onto a parchment-lined baking sheet and bake till simply barely golden on the perimeters.
- Ice & devour. Whereas the cookies are cooling, combine collectively the espresso icing elements till easy. Evenly dip every cooled cookie within the icing, then place on a wire rack or parchment paper to let the icing set earlier than digging in!
My finest cookie-baking suggestions
You’ll discover all of my finest suggestions & tips for making excellent cookies within the Ultimate Guide to Cookie Baking e-book! A couple of key takeaways for these vanilla brown sugar latte cookies:
- Substitute at your personal danger. Please make sure you comply with the recipe as written until substitutes are famous within the notes part of the recipe. Altering elements will seemingly change the feel and/or taste of the cookies, so achieve this at your personal danger.
- Use room temp elements. After you brown your butter you’ll need to guarantee that it’s utterly cool in order that it doesn’t coagulate the opposite elements. Ensure your eggs are at room temperature as properly in order that they don’t coagulate with the butter. Merely run it underneath heat water for a few minute or place it in a bowl of heat water for a couple of minutes earlier than including it to your dough.
- Use contemporary baking soda. Be certain that your baking soda is contemporary to make sure that these cookies bake up correctly.
- Measure your elements accurately. I weighed the elements for these cookies, as you’ll see within the full recipe beneath. When you don’t have a scale, make sure you use this method for measuring flour!
Easy methods to retailer & freeze these vanilla latte cookies
- To retailer: retailer these cookies in an hermetic container at room temperature for as much as 5 days.
- To freeze: you may really freeze the cookie dough OR the freshly baked cookies to get pleasure from later! Get all of my suggestions and tips for freezing cookies here.
Extra cookie recipes you’ll love
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I hope you’re keen on these vanilla brown sugar oatmeal latte cookies! When you make them make sure you go away a remark and a ranking so I understand how you appreciated them. Take pleasure in, xo!
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Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
Unimaginable vanilla oatmeal latte cookies made with wealthy brown butter and brown sugar and topped with probably the most scrumptious espresso icing. These chewy latte cookies style identical to the well-known brown sugar oat milk shaken espresso drink that everybody loves however in tender, heat cookie kind!
Elements
- Moist elements:
- 1 cup (2 sticks, 226g) salted butter
- 1 ½ cups (320g) darkish brown sugar
- 2 giant eggs, at room temperature
- 1 tablespoon vanilla bean paste (or sub vanilla extract)
- Dry elements:
- 2 cups (240g) all goal flour
- 1 Âľ cups (158g) quaint rolled oats
- 1 teaspoon baking soda
- 1 to 2 tablespoons espresso powder, relying how a lot espresso taste you want!
- ½ teaspoon cinnamon
- ÂĽ 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 three tablespoons milk
Directions
Brown the butter: Soften the butter in a medium saucepan over medium warmth. As soon as melted, whisk continually; the butter will start to crackle, then foam. After a couple of minutes, the butter will start to show a golden amber coloration. As quickly because the butter turns an amber brown and offers off a nutty aroma, 5 to eight minutes complete, take away from the warmth and switch to the bowl of the electrical mixer to permit it to chill for five to 10 minutes. Be sure you scrape all of the yummy bits of brown butter from the pan into the bowl – that’s the place the flavour is!
Take away 1 tablespoon of the brown butter from the electrical mixer bowl and add it to a medium bowl for the icing. Put aside as you received’t want this till later.
Add the brown sugar to the bowl of the electrical mixer with the brown butter. Utilizing the paddle attachment, combine collectively the brown butter and sugar on medium velocity till properly mixed, 1 minute. Add within the eggs and vanilla bean paste and blend once more on medium velocity till easy and properly mixed and combination resembles caramel, about 1 minute.
In a separate medium bowl, whisk collectively the dry elements: flour, oats, baking soda, espresso, cinnamon, and salt. Add the dry elements to the moist elements and blend on medium-low velocity till simply mixed.
Cowl the dough with plastic wrap and chill within the fridge for half-hour when you preheat your oven and clear up your kitchen. Don’t skip this step, slightly chill time is nice for the dough. Preheat the oven to 350 levels F. Line a big baking sheet with parchment paper and put aside.
Use a medium cookie scoop to seize about 1 ½ tablespoonfuls of dough and drop onto the cookie sheet. Alternatively you may roll the dough into balls and place onto the ready cookie sheet, leaving no less than 2 inches of house between every dough ball.
Bake for 10 to 12 minutes or till simply very barely golden on the perimeters. I discover 10 minutes to be excellent. Enable cookies to chill on the cookie sheet for five minutes earlier than transferring to a wire rack to complete cooling utterly.
As soon as cookies are cool, make the icing: Be certain that the 1 tablespoon of reserved brown butter remains to be melted. If it isn’t, heat it within the microwave for 10 to twenty seconds till it’s heat. Add the powdered sugar, espresso powder, vanilla extract and 1 tablespoon milk to the medium bowl with the brown butter and blend with a fork or small whisk till easy and there aren’t any seen lumps. If icing is simply too thick, add extra milk to skinny, ½ teaspoon at a time till you attain a THICK however easy icing. Keep in mind, you need this to be a thick icing so it units up properly.
Dip every cookie VERY calmly 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.
Recipe Notes
Recipe by: Monique Volz // Formidable Kitchen | Images by:Â Eat Love Eats
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