Chewy Vanilla Oatmeal Latte Cookies (topped with espresso icing!)

2024-12-02 15:57:06WP_Comment Object
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[comment_content] => Looks amazing! Would coconut sugar be a substitute for the brown sugar?
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[comment_content] => That should work!
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2024-12-03 18:32:53WP_Comment Object
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[comment_content] => Yum! Made these last night and they are to die for. I made them GF and used Bobs red mill 1:1 flour, and ended up adding in an extra quarter cup or so as the dough was too moist. They came out perfectly!
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[comment_content] => So glad these worked with gf flour! New fav 🙂
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2024-12-04 19:26:26WP_Comment Object
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[comment_content] => Hi! Thoughts on adding cornflakes to the cookies for added texture? If you think it would taste good, anything else in the recipe that would need to change? TY!
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[comment_content] => Hi! Hmmm I’m afraid they would add too much more of a “dry” ingredient and the recipe would need to be adjusted. I’d have to experiment to see what I would change! Try these cookies that have cornflakes baked in them 🙂
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2024-12-04 19:39:15WP_Comment Object
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[comment_content] => These were great! I used the full recommended amount of espresso and it’s not overpowering. The cookies are nice and chewy! I would make them again
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[comment_content] => Amazing! Glad you enjoyed 🙂
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2024-12-05 19:29:53WP_Comment Object
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[comment_content] => Would I be able to sub out the espresso powder for instant espresso?
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[comment_content] => Yes! The flavor just may not be as intense.
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2024-12-06 05:16:09WP_Comment Object
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[comment_date] => 2024-12-05 23:16:09
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[comment_content] => Hi. Can I sub the espresso powder with instant decaf coffee? If so, would it be a 1:1 swap?
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[comment_date] => 2024-12-19 13:27:30
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[comment_content] => Yes, that should work! The flavor may just not be as intense.
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2024-12-06 19:25:20WP_Comment Object
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[comment_content] => I am currently making these now, but there is no temp for the oven? Is it 350? So far the raw dough is fabulous! I just need a temp! Thanks hun!
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[comment_content] => Hi! Yes, please see Step 5, which indicates to preheat the oven to 350 degrees F.
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2024-12-07 02:21:08WP_Comment Object
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[comment_content] => Soft, chewy and a nice crunch when you break through the icing. Just what I wanted.
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[comment_content] => Absolutely!!
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2024-12-07 16:44:45WP_Comment Object
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[comment_date] => 2024-12-07 10:44:45
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[comment_content] => Really excited for this recipe. What kind of milk did you use? Would oat or almond milk work?
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[comment_content] => Any type of milk will work!
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2024-12-07 20:28:04WP_Comment Object
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[comment_date] => 2024-12-07 14:28:04
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[comment_content] => My dough is looking a little wet! Should I expect it to firm up/become scoopable during the fridge step?
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[comment_content] => My dough was very wet, it firmed up after chilling and I chilled for a full hour but then the cookies spread. Trying again this week with more flour and baking powder instead of baking soda to get a bit fluffier result
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[comment_date] => 2024-12-19 13:20:59
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[comment_content] => Hi! I’d have to see to be sure! How did they turn out / set up?
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2024-12-08 02:16:16WP_Comment Object
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[comment_date] => 2024-12-07 20:16:16
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[comment_content] => These were so good!! The icing complements them so well
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[comment_content] => Absolutely! Glad you loved them!
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2024-12-08 03:25:21WP_Comment Object
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[comment_date] => 2024-12-07 21:25:21
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[comment_content] => The recipe was very easy to follow. I have made browned butter before, but your step by step description made it turn out PERFECT. I recommend following the directions to a T. The icing is perfect. I used the nescafe GOLD espresso. If you’re using this one, I would personally cut back a bit as this is a very strong espresso flavor. I can’t wait for my friends and family to try these! If you’re doing them in batches like me, remember to check your oven temp before each batch! 🫶🏻
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[comment_date] => 2024-12-19 13:18:00
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[comment_content] => Amazing! So glad you loved these!
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2024-12-08 23:45:17WP_Comment Object
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[comment_date] => 2024-12-08 17:45:17
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[comment_content] => hi! so so excited to make these, they look and sound amazing! having trouble though, I put half in the oven (straight from fridge to baking sheet) to test and they are not flattening (well done outside, not baked thru inside), tried a lower oven temp as sometimes my oven can be finicky and still not flattening. they are staying rounded. any tips? tia! novice baker here but I followed the recipe strictly so wondering where I could have messed this up!
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[comment_date] => 2024-12-08 23:51:53
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[comment_content] => Do you have aluminum foil lining the bottom of your oven? Sometimes that can make things not heat evenly. (I have made this mistake before)

Your dough could be too cold if chilled for longer than 30 mins.

I’ve also heard that expired baking soda can also make things not spread properly.
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2024-12-08 23:57:45WP_Comment Object
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[comment_date] => 2024-12-08 17:57:45
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[comment_content] => These are really delicious. I love how the cookie itself is not too sweet so that combined with the icing, it’s the perfect amount of sweetness. My cookies came out so much puffier than the ones in your picture— any idea why that would be?
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[comment_date] => 2024-12-19 12:29:28
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[comment_content] => Interesting! After they cooled did they stay puffy?
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2024-12-09 02:02:39WP_Comment Object
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[comment_content] => Not that I’m surprised, but these are soooo good!
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[comment_content] => So glad you loved them!
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2024-12-09 05:42:10WP_Comment Object
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[comment_author] => Hailey Thomas
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[comment_date] => 2024-12-08 23:42:10
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[comment_content] => This recipe was FANTASTIC even with a few of my tweaks! I am gluten free and with the 1:1 flour these cookies were still soft and chewy!

I couldn’t find espresso powder so I mashed up instant coffee in a ziplock bag until powdery. It worked great and the cookies had a really nice flavor. Amazing recipe. I’m sure it’s even better when followed perfectly. 10/10!!!
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[comment_date] => 2024-12-19 12:09:33
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[comment_content] => I’m glad that swap worked out well!!
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2024-12-10 00:31:07WP_Comment Object
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[comment_author] => Jessica Reed
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[comment_date] => 2024-12-09 18:31:07
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[comment_content] => Making these and they smell so good! It looks something may be off with the grams of sugar? I don’t think there is supposed to be 320g of sugar that’s more than the flour? I used a 11/2 cups of sugar instead of by weight.
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[comment_date] => 2024-12-19 11:59:27
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[comment_content] => The measurements are correct! The combination of flour and oats are more than the sugar 🙂
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2024-12-10 21:08:52WP_Comment Object
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[comment_content] => The flavor on these are delicious, the icing adds a great texture and flavor. My cookies spread out too thin though, almost like pralines. I even tried freezing the dough to see if that would help, but it did not. I think next time I may add an additional 1/4 cup of flour.
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[comment_date] => 2024-12-20 09:57:24
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[comment_content] => Hi Carianne! Can I ask what brand and type of oats you used? A few tips: Make sure you don’t use quick oats. I used Bob’s Red Mill old fashioned rolled oats for this recipe, but all oat sizes are different. If the dough is too wet, I suggest adding 1/4 cup more oats! And if you like a heartier/thicker cookie, I suggest using 2 cups of rolled oats total.
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2024-12-11 00:21:02WP_Comment Object
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[comment_date] => 2024-12-10 18:21:02
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[comment_content] => These are so yummy and will definitely be added to the “make again” list- very easy and everything turned out great! My oven runs hot and I took them out more about 9 minutes so I would watch carefully!
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[comment_date] => 2024-12-19 11:52:41
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[comment_content] => Perfect! Glad you enjoyed!
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2024-12-11 14:07:09WP_Comment Object
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[comment_author] => Victoria
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[comment_date] => 2024-12-11 08:07:09
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[comment_content] => the flavor on these are wonderful but I i measured my flour & oats using a kitchen scale and the dough was so wet that the middle of the cookies ended up too raw/caramelized and sticking to the pan even though the edges were round. I also used 1.5tbsp cookie scoop and they were GIANT/spread too much even though I chilled it for an hour. I would suggest using more flour and a smaller cookie scoop.
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[comment_date] => 2024-12-20 09:58:18
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[comment_content] => Hi Victoria! Can I ask what brand and type of oats you used? A few tips: Make sure you don’t use quick oats. I used Bob’s Red Mill old fashioned rolled oats for this recipe, but all oat sizes are different. If the dough is too wet, I suggest adding 1/4 cup more oats! And if you like a heartier/thicker cookie, I suggest using 2 cups of rolled oats total.
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2024-12-12 15:09:08WP_Comment Object
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[comment_author] => karin
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[comment_date] => 2024-12-12 09:09:08
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[comment_content] => I realized after I browned my butter that I was well short of brown sugar. So my butter got way too cold by the time I made it back from the store; I’m sure that affected the mix and subsequently the bake which yielded some thin, far too much spread cookies. I’m blaming myself, not the recipe though.
Flavor was a treat! I’m not usually an oatmeal cookie person, and I’m not huge on desserts in general; but you better believe 2 of these suckers made it into my mouth before I was done icing them.
My icing was far too thick with 2T of milk, I actually used an offset spatula to ice them, which meant I had to double the amount of icing to get all my cookies iced. Again, these are user errors/choices and I don’t hate this one.
My husband sent the reel of these to me on IG and the were cooled and ready to eat 24 hours later. 10/10
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[comment_date] => 2024-12-19 11:44:23
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[comment_content] => I’m glad they were still delicious!! Let me know if you make them again with more success 🙂
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2024-12-13 16:17:06WP_Comment Object
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[comment_content] => These are seriously so delicious and incredibly tasty. I will definitely be making them again.
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[comment_content] => So glad you loved them!
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2024-12-14 18:33:00WP_Comment Object
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[comment_content] => So delicious!! I got tons of compliments on these at my cookie exchange. I was in a pinch and had to use coconut sugar instead of brown sugar (measured by weight instead of volume), and they turned out great. I also subbed out espresso powder for decaf instant coffee since I’m very caffeine sensitive, and the coffee flavor still came through great. Can’t wait to make these again!
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[comment_content] => Perfect! So glad they were a hit!
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2024-12-15 17:53:39WP_Comment Object
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[comment_content] => I tried gluten free flour and they worked out. I just had to cook them a little longer. These cookies are absolutely delicious!
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[comment_content] => Perfect! I’m glad that worked out well 🙂
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2024-12-17 06:37:12WP_Comment Object
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[comment_date] => 2024-12-17 00:37:12
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[comment_content] => These cookies were AMAZING! My kids tried the first batch and said they were so good! I didn’t have powdered sugar so I didn’t have the glaze and they were bomb without it. I made the glaze the second time and on its own it’s delicious. 😋 I made these for a cookie exchange at school and I hope they love them as much as my family did.

I measured each ingredient by weight. I also weighed the dough and divided it even into 24 balls. Also a tip for round cookies is to use a large mouth or glass and put it over the cookie and move it around.

I will definitely make these cookies again!
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[comment_content] => Love that! New favorite for us, too!
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2024-12-18 17:10:55WP_Comment Object
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[comment_date] => 2024-12-18 11:10:55
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[comment_content] => Delicious recipe! The cookies are so soft and chewy. The frosting pairs perfectly. I added 1 1/4 tbsp of espresso to the cookie. Next time I’d just add the full 2tbsp. The cookies chilled in the fridge for about 2 hours and they cooked up perfectly. I also weighed mine out at 60g each which I think is slightly bigger than the recipe intended as it only yielded 16 cookies. Overall, great recipe!
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[comment_content] => So glad you loved them! They’re definitely our new favorites 🙂
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2024-12-18 21:00:06WP_Comment Object
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[comment_date] => 2024-12-18 15:00:06
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[comment_content] => I am wondering about the dark brown sugar measurement. I measure in grams and I am significantly below the g measurement noted. I am going with the cup measurement. But could you please confirm? Thank you.
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[comment_date] => 2024-12-19 10:28:54
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[comment_content] => Hmm the cups and grams here should be correct as I weighed all of my ingredients!
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2024-12-21 05:33:38WP_Comment Object
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[comment_date] => 2024-12-20 23:33:38
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[comment_content] => I just made these & while they taste good…the icing is nowhere near the nice color on yours in the picture. Mine look like they have pepper in them, it’s just the espresso but still. Only substitutions were oat milk & instant espresso. How did your icing become a caramel color?? Also, mine never got flat. I only chilled for 20 minutes & just bought new baking soda today (so I know it’s not expired) so I’m not sure where I went wrong! Either way, they taste great! How long does it take for the icing to harden??
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[comment_date] => 2024-12-31 12:27:26
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[comment_content] => Hmm what brand of espresso powder did you use? I’m glad they tasted great! Did you weigh your ingredients or use the spoon-and-level method to measure the flour? Check out my note on the oats, too, if your cookies were coming out thick.
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2024-12-23 18:24:09WP_Comment Object
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[comment_date] => 2024-12-23 12:24:09
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[comment_content] => I’m stunned with how amazing these cookies turned out!! Seriously, they were the biggest hit with my family and at my cookie exchange. My family begged me to make more of them. They were easy to make, and bake time was perfect at 10 min. The flavour and texture is heavenly. Thank you for the amazing recipe!!
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[comment_content] => So happy to hear that!!
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[comment_date] => 2024-12-23 12:34:24
[comment_date_gmt] => 2024-12-23 18:34:24
[comment_content] => The flavour of these cookies was AMAZING- the espresso/brown butter combo was delicious

The texture on these was a little weird- they didn’t spread in the oven and the final texture was a bit more crumbly than chewy! I’m going to experiment with not chilling the dough, adding some white sugar, and upping the butter to see if that perfects these because I do think they’re worth the work 🙂
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[comment_date] => 2024-12-31 12:08:13
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[comment_content] => I’m glad the flavor came out delicious! Hmmm did you weigh your ingredients or use the spoon-and-level method for the flour?
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2024-12-29 09:35:49WP_Comment Object
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[comment_content] => I was able to make these with plant-based substitutes and they came out perfect.
I’m already being asked to make another batch.

Per the recipe I did not attempt to brown the vegan butter.
And instead of using flaxseed I just used Bob’s Red Mill Egg Replacer
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[comment_content] => So happy to hear that!
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2025-01-03 01:47:50WP_Comment Object
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[comment_date] => 2025-01-02 19:47:50
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[comment_content] => These were unbelievably delicious. I used 1:1 gluten free flour and they turned out beautifully. I noticed mine turned out a bit darker than yours, but obviously that didn’t affect the test, just an observation. I will absolutely be repeating this recipe.
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[comment_date] => 2025-01-06 16:46:08
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[comment_content] => Perfect! Feel free to reduce the baking time a bit if the darkness was from over-baking.
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2025-01-03 16:01:41WP_Comment Object
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[comment_content] => Turned out perfectly with no modifications! I used 1.5 tablespoons of King Arthur espresso powder in the cookies and 2 tablespoons of milk for the perfect icing consistency.
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[comment_content] => Love it!!
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2025-01-08 16:20:59WP_Comment Object
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[comment_author] => Lokelani E.
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[comment_content] => The cookies tasted amazing, my only downfall is that they didn’t spread when baking, What could I do next time to make that happen?
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[comment_content] => It sounds like there was too much of a dry ingredient – did you weigh your ingredients or use the spoon-and-level method for the flour?
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2025-01-08 22:21:50WP_Comment Object
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[comment_content] => I am making these, and I see a comment about making them vegan w/ vegan chocolate chips, but there aren’t chocolate chips listed in the recipe. Did you mean to list them as an ingredient, or was this a typo? I think I’m going to add them anyway and hope for the best!
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[comment_date] => 2025-01-21 12:12:16
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[comment_content] => Hi! To test a vegan version you’ll need to use vegan butter (do not brown it), flax eggs, and vegan chocolate chips 🙂
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2025-01-09 06:59:37WP_Comment Object
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[comment_content] => I made these today w/ a few mods (gluten-free flour, added chocolate chips) and WOWWW, they’re AMAZING! I haven’t even frosted them yet (and may not), but they’re SO good. Thanks for a BANGER of a recipe!
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[comment_content] => Perfect! So glad you loved them!!
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2025-01-25 23:30:34WP_Comment Object
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[comment_author] => Hannah Pettyjohn
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[comment_date] => 2025-01-25 17:30:34
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[comment_content] => I made these cookie JUST as the recipe said and I took them to a Christmas office potluck and everyone went crazy for them. It made quite a large batch of cookies! So worth every bite.

I’m currently going to try it again tonight!
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[comment_date] => 2025-01-28 10:39:39
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[comment_content] => Love that! They’re my new favorites, too 🙂
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2025-01-26 22:28:12WP_Comment Object
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[comment_content] => Made these for my husband’s and my home church this morning, and everyone RAVED about them! They’re a new favorite, for sure! And having the weight measurements is so helpful in making sure to get them accurate. THANK YOU! Looking forward to trying more of your creations!
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[comment_content] => So happy to hear that!!
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2025-05-14 23:03:26WP_Comment Object
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[comment_content] => I’ve made these cookies at least six times. They are my whole family’s favorite!
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[comment_content] => I’m so glad!!
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2025-07-29 01:51:36WP_Comment Object
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[comment_date] => 2025-07-28 20:51:36
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[comment_content] => My cookies stayed in the shape of ball instead of baking flat, what did I do wrong ?
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[comment_date] => 2025-08-14 16:37:14
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[comment_content] => Please weigh your ingredients for success and make sure you scrape ALL the brown butter out of the pan 🙂 I hope you make them again!
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2025-10-31 22:38:06WP_Comment Object
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[comment_date] => 2025-10-31 17:38:06
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[comment_content] => SOO good!!! My friends were obsessed! I did switch a few things up.. no eggs because I’m allergic. Instead I did two flax eggs. Then I didn’t have espresso powder and made these pretty late at night, so instead I brewed a double espresso in my Nespresso machine and scooped from that. In total I think I did 1 tbsp-1.5 in the dough, and a teaspoon in the frosting. I added a little bit more oatmeal to offset the extra liquid from the coffee (and flax egg, I find those make things wetter). Perfect!!!
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[comment_date] => 2025-11-04 17:18:40
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[comment_content] => Perfect! So glad these were a hit!!
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2025-11-23 16:51:51WP_Comment Object
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[comment_date] => 2025-11-23 10:51:51
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[comment_content] => This has been a crowd pleaser every time I’ve made it. I’ve had success making them gluten free using the same amount of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Some folks said the GF version were better than the original. Highly recommend this recipe year round.
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[comment_date] => 2025-11-24 17:35:25
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[comment_content] => Perfect! Glad they’re a hit!
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