2024 was the 12 months of the well-known brown sugar oat milk shaken espresso latte from huge espresso outlets and after seeing a lot hype, I knew I needed to infuse these scrumptious taste into a comfy, chewy cookie.
SO for Day 2 of AK Cookie Week I carry you probably the most unimaginable vanilla brown sugar oatmeal latte cookies with a light-weight espresso icing. I couldn’t consider 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.
Get pleasure from a latte cookie with a cup of espresso and even your shaken espresso for the final word duo!
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Components in these vanilla oatmeal latte cookies
These beautiful cookies have an excellent easy base, plus just a few particular elements that give them that true latte taste. Right here’s what you’ll want:
- Butter: you recognize we’re browning that butter for that wealthy, caramel-like taste. You’ll use a bit brown butter within the icing as effectively!
- 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 mild 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 truly used vanilla bean paste for an much more distinguished vanilla taste! When you don’t have any, you’ll be able to merely use vanilla extract.
- Flour & oats: we’re utilizing common all-purpose flour and old style 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 very best half. It’s made with a bit of the reserved brown butter from the dough, powdered sugar, vanilla extract, extra espresso powder, and a bit 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 needed the espresso taste to shine by means of. When you’re not an enormous fan of espresso flavors, be happy 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) quite than immediate espresso powder with a view to get a pleasant, robust taste!
Q&A on ingredient substitutions
As all the time, I like to recommend sticking to the recipe to get the very best outcomes:
- Can I make then gluten-free? I haven’t examined these cookies utilizing a gluten-free flour, so I’m not 100% positive how they might end up. If you wish to give it a attempt, I recommend attempting a 1:1 gluten-free all goal flour.
- Can I make them dairy-free? Be happy to make use of a dairy-free butter substitute, however word 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 the event you do! You’ll additionally want to make use of dairy-free butter and chocolate chips.
No stand mixer? No downside
When you don’t occur to have a stand mixer, be happy to make use of an electrical hand mixer OR merely combine effectively by hand. Watch out to not overmix your dough!
Learn how to make oatmeal latte cookies
- Brown your butter. You’ll begin by browning the butter till it’s a pleasant amber colour, 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 effectively mixed, then combine in the remainder of the moist elements till the combination seems 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 at the very least 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 clean. Frivolously 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 greatest cookie-baking ideas
You’ll discover all of my greatest ideas & tips for making excellent cookies within the Final Information to Cookie Baking e-book! A couple of key takeaways for these vanilla brown sugar latte cookies:
- Substitute at your personal danger. Please you’ll want to observe the recipe as written except substitutes are famous within the notes part of the recipe. Altering elements will probably 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 wish to be sure that it’s fully cool in order that it doesn’t coagulate the opposite elements. Ensure your eggs are at room temperature as effectively 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 sure your baking soda is contemporary to make sure that these cookies bake up correctly.
- Measure your elements appropriately. I weighed the elements for these cookies, as you’ll see within the full recipe under. When you don’t have a scale, you’ll want to use this technique for measuring flour!
Learn how 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’ll be able to truly freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my ideas and tips for freezing cookies right 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 you’ll want to go away a remark and a ranking so I understand how you favored them. Get pleasure from, 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 gentle, heat cookie kind!
Components
- Moist elements:
- 1 cup (2 sticks, 226g) salted butter
- 1 ½ cups (320g) darkish brown sugar
- 2 massive eggs, at room temperature
- 1 tablespoon vanilla bean paste (or sub vanilla extract)
- Dry elements:
- 2 cups (240g) all goal flour
- 1 ¾ 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
- 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 three tablespoons milk
Directions
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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 colour. As quickly because the butter turns an amber brown and offers off a nutty aroma, 5 to eight minutes whole, 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 to scrape all of the yummy bits of brown butter from the pan into the bowl – that’s the place the flavour is!
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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 gained’t want this till later.
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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 pace till effectively mixed, 1 minute. Add within the eggs and vanilla bean paste and blend once more on medium pace till clean and effectively mixed and combination resembles caramel, about 1 minute.
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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 pace till simply mixed.
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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, a bit chill time is sweet for the dough. Preheat the oven to 350 levels F. Line a big baking sheet with parchment paper and put aside.
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Use a medium cookie scoop to seize about 1 ½ tablespoonfuls of dough and drop onto the cookie sheet. Alternatively you’ll be able to roll the dough into balls and place onto the ready cookie sheet, leaving at the very least 2 inches of house between every dough ball.
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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 fully.
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As soon as cookies are cool, make the icing: Be sure the 1 tablespoon of reserved brown butter remains to be melted. If it’s not, 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 clean 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 clean icing. Bear in mind, you need this to be a thick icing so it units up properly.
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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
To freeze: you’ll be able to truly freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my ideas and tips for freezing cookies right here.
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
