Salted Oatmeal Chocolate Chip Latte Cookies

A brown sugar, crispy-edged, soft-in-the-middle oatmeal chocolate chip cookie
with a shot of espresso? Sure, please! I truthfully cannot resolve whether or not
to eat these for breakfast or dessert. 

Let’s be trustworthy; I am consuming them for each. 

Salted Oatmeal Chocolate Chip Latte Cookies usually are not solely delicious, they’re
a cinch to make! I had all these components in my pantry and fridge with out
operating to the shop. Win! 

This recipe makes use of each browned butter and common butter.
Why? Nicely, I’ve seen that generally cookies made with all brown
butter do not stay as contemporary so long as traditionally-made cookies. 

Earlier than I made these, I began googling round, as one does, and located that I
was not imagining that!
Utilizing the standard creaming methodology of butter and sugar along with
browning butter
offers you the most effective of each worlds. 

Can I exploit salted butter? 

Sure! In reality, I choose it. However use what you’ve. I used half salted and half
unsalted as a result of that is what I had available. No adjustment to the recipe is
required. 

I used a mixture of gentle brown sugar and
coconut sugar
on this recipe. Can you employ all brown sugar? Sure! 

Can I exploit espresso instead of instantaneous espresso powder? 

Nicely, no. Including sufficient espresso to exchange the flavour of
espresso powder
will mess up the ratio of liquid within the recipe. You might use a tablespoon of
espresso in a pinch, however the taste will not be as robust. (And floor espresso
will not work like espresso powder.) 

What’s vanilla bean paste? 

Use
vanilla bean paste
as a 1:1 substitute for vanilla extract whenever you wish to
see flecks of vanilla bean in your recipes. It is a bit thicker than vanilla extract. On this recipe, we combine it with the
espresso powder earlier than including it. Subbing vanilla extract will not have an effect on the
style in any respect. 

Psst…you could find vanilla bean paste for an ideal worth at Dealer Joe’s! 

Why use sprouted walnuts?

Sprouted walnuts have a gentle taste with no bitterness. If you do not have or
cannot discover sprouted walnuts, I might depart them out or change them with pecans.
(My favourite
sprouted walnuts are from Tenderly Rooted.) 

Let’s Make Salted Oatmeal Chocolate Chip Latte Cookies

First issues first, brown a part of the butter and put aside to chill. 

Whisk the dry components collectively and put aside. 

Cream the remainder of the butter with the sugar. As soon as mixed, add within the cooled
brown butter, espresso powder/vanilla, and the egg. 

Combine within the dry components simply till mixed, then add the walnuts and
chocolate chips. Let the dough relaxation for about half-hour earlier than baking.

As quickly because the cookies come out of the oven, press just a few chocolate chips into
the tops of every one and sprinkle with flaky sea salt. 

They. Are. So. Good. Y’all. 

Extra Bake at 350 Chocolate Chip Cookies to Love:

YIELD: about 22 cookies

PREP TIME: half-hour

BAKE TIME: 9 minutes

3/4 cup butter, divided

1 1/4 cup unbleached, all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup packed gentle brown sugar

1/2 cup coconut sugar*

2 teaspoons
vanilla bean paste
or vanilla extract

1/2 TABLESPOON
instantaneous espresso powder

1 egg

1/3 cup chopped sprouted walnuts**

5 ounces bittersweet and/or semisweet chocolate chips + extra for tops

flaky sea salt, akin to fleur de sel

*be happy to make use of 1 cup complete gentle brown sugar if you do not have coconut
sugar

** if you do not have sprouted walnuts, depart them out or change with chopped
pecans

Place 1/4 cup butter in a small saucepan. Warmth over medium till melted. As
the butter bubbles and foams, proceed to prepare dinner, stirring and watching
rigorously. As soon as the butter turns golden brown, take away from warmth and pour into
a small bowl. Let cool. 

In the meantime, preheat oven to 350. Line cookie sheets with parchment paper. 

Whisk flour, oats, baking soda, and salt collectively. Put aside. 

Cream the remaining butter and sugar collectively till mixed and creamy. In a
small bowl, stir collectively the vanilla bean paste and espresso powder. 

Beat in cooled brown butter, scraping all of the collected brown bits into the
bowl, and the vanilla/espresso combination. Beat within the egg. 

As soon as mixed, add the dry components in two additions at low pace, simply
till mixed. Combine in walnuts and chocolate chips. 

Let the dough relaxation for half-hour, utilizing a
#40 cookie scoop
(about 2 tablespoons) to portion the dough onto ready cookie sheets. 

Bake for 9-10 minutes. The middles will look barely smooth. Take away from oven
and instantly press just a few chocolate chips onto the highest of every cookie.
Sprinkle with flaky sea salt. Let relaxation on the cookie sheet for 3-5
minutes. 

Take away with a
skinny cookie spatula
to a wire cooling rack. 

I am off to eat one other one!