2024 was the 12 months of the well-known brown sugar oat milk shaken espresso latte from massive 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 deliver you probably the most unbelievable vanilla brown sugar oatmeal latte cookies with a light-weight 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.
Get pleasure from a latte cookie with a cup of espresso and even your shaken espresso for the last word duo!
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Substances in these vanilla oatmeal latte cookies
These attractive cookies have an excellent easy base, plus a couple of particular elements that give them that true latte taste. Right here’s what you’ll want:
- Butter: you already know we’re browning that butter for that wealthy, caramel-like taste. You’ll use somewhat 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 beautiful 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 outstanding 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 somewhat of the reserved brown butter from the dough, powdered sugar, vanilla extract, extra espresso powder, and somewhat 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. When you’re not a giant 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) relatively than on the spot espresso powder with the intention to get a pleasant, sturdy 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% certain how they might prove. If you wish to give it a attempt, I recommend attempting a 1:1 gluten-free all function flour.
- Can I make them dairy-free? Be happy to make use of a dairy-free butter substitute, however word that you simply can not 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 should 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 happy to make use of an electrical hand mixer OR merely combine properly by hand. Watch out to not overmix your dough!
The right way 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 all your 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 a minimum of half-hour, then scoop your dough balls onto a parchment-lined baking sheet and bake till simply barely golden on the sides.
- Ice & devour. Whereas the cookies are cooling, combine collectively the espresso icing elements till clean. 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 greatest cookie-baking suggestions
You’ll discover all of my greatest suggestions & methods for making good cookies within the Final Information to Cookie Baking e-book! A number of key takeaways for these vanilla brown sugar latte cookies:
- Substitute at your individual danger. Please you’ll want to comply with the recipe as written until substitutes are famous within the notes part of the recipe. Altering elements will possible change the feel and/or taste of the cookies, so achieve this at your individual danger.
- Use room temp elements. After you brown your butter you’ll need to guarantee that it’s fully cool in order that it doesn’t coagulate the opposite elements. Be certain 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 couple of 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. Ensure 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, you’ll want to use this technique for measuring flour!
The right way 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 get pleasure from later! Get all of my suggestions and methods for freezing cookies right here.
Extra cookie recipes you’ll love
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I hope you like 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 appreciated 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 similar to the well-known brown sugar oat milk shaken espresso drink that everybody loves however in comfortable, heat cookie type!
Substances
- 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 function 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 always; 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 provides 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!
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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 velocity till properly mixed, 1 minute. Add within the eggs and vanilla bean paste and blend once more on medium velocity till clean and properly 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 velocity 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, somewhat 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 a minimum of 2 inches of area between every dough ball.
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Bake for 10 to 12 minutes or till simply very barely golden on the sides. I discover 10 minutes to be good. Permit 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: Ensure the 1 tablespoon of reserved brown butter continues 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 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. Keep 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 get pleasure from later! Get all of my suggestions and methods for freezing cookies right here.
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats