Salted Espresso Oatmeal Chocolate Chip Cookies

Many of you know that my quest for the perfect chocolate chip cookie ended years ago when I discovered the Thick and Chewy Chocolate Chip Cookie recipe. It’s the ultimate when it comes to chocolate chip cookies and as far as I’m concerned, no other cookie can hold a candle to it. Not long after I settled on that recipe I found my favorite chewy oatmeal-raisin cookie. I’ve thought multiple times about some different variations on that oatmeal cookie, but hadn’t gotten down to it until now. One of my Chief Culinary Consultant’s favorite cookies is an oatmeal-chocolate chip cookie that his mom makes, so I wanted to start with the addition of chocolate and go from there. What I ended up with was a cookie spiked with espresso powder, which kicked the chocolate up a notch while giving the cookies just the slightest undertone of a Kahlua-like flavor, and sprinkled with flaky sea salt. The salt provides the perfect amount of balance to the espresso and chocolate and makes these cookies total show stoppers.

You know I’m not one for small, dainty cookies and these definitely fall into the “go big or go home” category, which is just the way I like ‘em. I have been seeing a lot of cookies around lately that include chopped up pretzels in the batter, for an addition of something salty. I love the idea, but have always found that the pretzels get quite soft and lose their flavor once baked into the cookies. The addition of the fleur de sel on the top of the cookies provides that salty flavor without the lackluster pretzels. These cookies are packed full of oatmeal and chocolate chips and are the ultimate combination of salty and sweet. Be prepared for an empty cookie jar immediately after you make these!

One year ago: White Bean and Garlic Scape Dip
Two years ago: Anise Cookies
Three years ago: Scallion Pancakes with Ginger Dipping Sauce
Four years ago: Fresh Blueberry Pie

Salted Espresso Oatmeal Chocolate Chip Cookies

Yield: 18 cookies

Prep Time: 15 minutes

Cook Time: 22 to 25 minutes

Total Time: 40 minutes

Ingredients:

1½ cups all-purpose flour
2 teaspoons instant espresso powder
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chips
Fleur de sel, for sprinkling

Directions:

1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.

2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.

3. Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.

4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.

5. Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. Sprinkle the tops with a pinch of fleur de sel.

6. Bake until the cookie edges turn golden brown, 22 to 25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wire rack and let cool for at least 30 minutes.

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61 Responses to “Salted Espresso Oatmeal Chocolate Chip Cookies”

  1. Kristen on July 6, 2012 at 12:48 am

    Oh my goodness! These look amazing! I need to get some espresso powder so I can make these.

    Reply

  2. Averie @ Averie Cooks on July 6, 2012 at 1:52 am

    finding one’s perfect go-to cookies, both choc chip and oatmeal, and being able to cross those two off the life bucket list is big stuff…well, for anyone who likes cookies as much as I do, it’s big stuff!

    Reply

  3. Ashley @ Wishes and Dishes on July 6, 2012 at 3:23 am

    OK now I have to try these AND the chocolate chip ones you speak of… I have been on the hunt for the perfect recipe for a while now :)

    Reply

  4. Coleens Recipes on July 6, 2012 at 4:59 am

    Cookies and milk? I’m in!!

    Reply

  5. Katrina on July 6, 2012 at 6:56 am

    These are lovely! Can’t wait to try!

    Reply

  6. Ellen @ The Baking Bluenoser on July 6, 2012 at 7:19 am

    Great flavor combination! Can’t wait to try these.

    Reply

  7. Lori on July 6, 2012 at 7:54 am

    where can I buy espresso powder. Can you recommend a brand? Thanks

    Reply

    • gm on July 9th, 2012 at 2:56 pm

      Nescafé makes an awesome espresso powder

      Reply

    • Laurie on December 23rd, 2012 at 1:56 pm

      Williams Sonoma makes a wonderful one for baking. I think the King Arthur Flour site has it too.

      Reply

  8. Annie on July 6, 2012 at 8:00 am

    I am most definitely trying these tonight!!! salty+sweet+COFFEE?!?!?! YES!

    Reply

  9. Ali @ Gimme Some Oven on July 6, 2012 at 8:57 am

    Oh my goodness — this combination sounds right up my alley! Can’t wait to give them a try!!

    Reply

  10. danielle on July 6, 2012 at 9:06 am

    Wow! these are all my favorite things rolled up into one big cookie -I need these!

    Reply

  11. Jessica@AKitchenAddiction on July 6, 2012 at 9:13 am

    These sound amazing! Must go get espresso powder!!

    Reply

  12. Jennifer on July 6, 2012 at 9:21 am

    These look yummy! I love “go big or go home” cookies. No wimpy cookies here :)

    Reply

  13. Jill on July 6, 2012 at 9:56 am

    These look great!! I can’t wait to try them.

    Reply

  14. Alyce on July 6, 2012 at 10:26 am

    bake for 22 to 25min? I know they are big but that seems like a long time to me for a cookie.

    Reply

    • yvette perez on July 7th, 2012 at 5:05 pm

      It was way too long when I made this recipe. The first 2 batches were burnt to a crisp. I did the next 2 batches for 10 minutes and it was perfect.

      Reply

      • Michelle on July 21st, 2012 at 1:54 pm

        Ovens can run hotter or cooler, however as you can see, mine were definitely not burnt at 22 minutes. My guess is that your oven runs quite warm if they were done in 10 minutes.

        Reply

  15. Liz @ Tip Top Shape on July 6, 2012 at 10:27 am

    These look amazing!!! I love oatmeal cookies!

    Reply

  16. sally @ sally's baking addiction on July 6, 2012 at 10:27 am

    Love the addition of espresso powder here Michelle! I also like that you use a very high ratio of oats to flour. I like a lot of oat texture in my oatmeal cookies! And finding the “perfect” cookie is exhausting but such a blessing to finally have it. :)

    Reply

  17. julie @ the semi-reformed nerd on July 6, 2012 at 10:27 am

    Putting espresso in my cookie recipes is one of my most favorite things to do — SO GOOD. This looks awesome. I guess I’ll just have to try it. ;)

    Reply

  18. Meghan @ After the Ivy League on July 6, 2012 at 10:31 am

    I’m a huge fan of your thick and chewy chocolate chip cookies, they’re perfect.
    Adding oats and espresso to the mix? Things can only go up!

    Reply

  19. Riley on July 6, 2012 at 10:41 am

    Salted espresso? That sounds wonderful!

    Reply

  20. Stephanie on July 6, 2012 at 10:49 am

    I’m afraid to make these. I’m imagining all the extra pounds I’d gain!

    Reply

  21. Maria Hanrahan on July 6, 2012 at 11:15 am

    Wow, these look amazing. I’ve had a craving for oatmeal cookies, so I think I will make these today or tomorrow. I’ll have to try your chocolate chip recipe, too, and see if I like it better than the Jacques Torres recipe, which is my current favorite.

    Reply

  22. Angelyn on July 6, 2012 at 1:09 pm

    Mmmm, these look amazing!! Love how big they are!

    Reply

  23. Annie on July 6, 2012 at 2:36 pm

    well – i tried to upload my image of these cookies – they turned out fantastic! Thanks again for the recipe!

    Reply

  24. Anna @ Crunchy Creamy Sweet on July 6, 2012 at 8:58 pm

    The “salted espresso” in the name called me :) Love these cookies!

    Reply

  25. Maria Hanrahan on July 6, 2012 at 10:51 pm

    @ Lori re: espresso powder:
    I used to be able to get Medaglia D’Oro instant espresso in my local grocery stores; it’s very dark and has that crystal flake texture of an instant coffee. I used this for baking in the past, but I havent been able to find it again in my relatively small town, so I recently purchased Williams Sonoma espresso powder at one of their stores. It has a much more powdery texture, almost looks like cocoa powder. It’s worked great in the couple recipes I’ve used it for. Another option is to ask your local cafe to grind some espresso into a fine powder for you to use in baking.

    Reply

  26. Christina @ Oven Adventures on July 7, 2012 at 1:57 am

    You had me at kahlua-like.

    Reply

  27. purelylori on July 7, 2012 at 10:50 am

    Now I just need to go get some espresso powder as these look heavenly. I love coffee, and I have yet to make a dessert or cookie with using it in it!! I must try :)

    Reply

  28. Tracy {Pale Yellow} on July 7, 2012 at 11:11 am

    Excellent addition to jazz up these cookies! I love the idea of salt and espresso together.

    Reply

  29. Christine on July 7, 2012 at 10:36 pm

    I made these and they were excellent – chewy but soft in the middle, just perfect all the way around! Thanks for another great cookie recipe!!

    Reply

  30. Carole on July 7, 2012 at 11:28 pm

    Awesome looking cookies. I can’t wait to make them.

    Reply

  31. nancy baggett on July 8, 2012 at 12:27 am

    Those cookies do look fabulous. I have 5 or 6 oatmeal cookies already that I really love, but I may have to try these anyway. Especially love the color.

    Reply

  32. Veralynn @ Joie de V on July 8, 2012 at 1:28 am

    You had me at “espresso”! Please feel free to stop by my blog anytime- I just did a post on my favorite challah recipe, and I’m currently featuring a July giveaway! Happy Weekend!

    Veralynn
    joiedeveralynn.blogspot.com

    Reply

  33. Eliana on July 8, 2012 at 11:28 am

    Hi Michelle,
    Made these today and they turned out beautifully….in my oven though, it only took 18 minutes. I love using Fleur de Sel in cookies….yummo!!

    Reply

  34. Valerie @ From Valerie's Kitchen on July 8, 2012 at 1:20 pm

    Chocolate, coffee, and salt in a cookie? Yes, please!

    Reply

  35. Tracy on July 8, 2012 at 4:29 pm

    I love oatmeal cookies of all kinds and I can’t wait to give these a try!

    Reply

  36. Amber, RD on July 8, 2012 at 10:47 pm

    You have officially made the perfect cookie. Salt. Espresso. Oatmeal. Chocolate Chips. My life is now complete! :)

    Reply

  37. Lori on July 9, 2012 at 8:02 am

    Maria thanks for the suggestions! I will do what you recommended.

    Reply

  38. chicago foodie girl on July 9, 2012 at 11:46 am

    I LOVE salted caramel anything… and these look especially amazing! :-)

    Reply

  39. Connie the Cookie Monster on July 10, 2012 at 12:09 am

    this is a flavour that ive never even heard of! they look so delicious!

    Reply

  40. Michelle on July 10, 2012 at 1:07 am

    Hey Michelle,
    I am dying to make these! Question: What brand espresso powder do you use? Where do you buy it?

    Reply

  41. Joe on July 10, 2012 at 1:35 am

    Anyone looking for espresso powder, check the coffee aisle for Starbucks VIA, almost every one has them and it’s great. I love it in a pinch for a fast cup of coffee, but it also makes some amazing brownies, chocolate custards, hot chocolate, whatever you want. I prefer the italian roast cause it has a nice acidic twang, but they are all great. Thinking of this particular recipe, I bet the carmel flavor would add a nice layer of flavor to these… hmmm… yes…

    Reply

  42. Margo on July 15, 2012 at 6:30 pm

    I found that simply sprinkling salt on top wasn’t enough for me. So I melted up some chocolate and drizzled it over the chocolate and added more salt which stuck to the chocolate drizzle. I would say it made them even tastier.

    Reply

  43. Carrie on July 16, 2012 at 11:55 am

    This is a stupid question but do you leave the dough in balls for sprinkling the salt and baking or should I flatten them out a bit? Thanks!

    Reply

    • Michelle on July 27th, 2012 at 6:04 pm

      Hi Carrie, I left them in balls.

      Reply

  44. Diana @ a girl, a dog & an oven on July 19, 2012 at 10:13 pm

    These look so good!! Definitely saving this for after swimsuit season. :-)

    Reply

  45. Daphne on July 20, 2012 at 1:22 pm

    My 13 year old son has made these cookies twice now…all by himself. They are some of the best cookies I have had. YUM! Thank you for sharing!

    Reply

    • Michelle on July 28th, 2012 at 3:56 pm

      Aw, that’s so awesome! I’m glad your family is enjoying the cookies!

      Reply

  46. Jen on August 21, 2012 at 11:27 pm

    I tried this and oh god woman it’s soooooo goooood i loved it!!! Though i used nescafe instant black coffee powder coz i didn’t have espresso and it still tasted great. A little crunchy on the outside and super chewy on the inside, just perfectly the way i like it. Next time i’ll add chopped walnuts for a little crunchy effect. This is my new favorite cookie recipe! Thanks for sharing!

    Reply

  47. tammy on March 27, 2013 at 2:38 pm

    I cut the ingredients in half cuz I didn’t want to make too much, and instead of 2 tablespoon, I rolled 1 tbsp of dough and baked 18 minutes and still come out burnt on the sides. Any suggestions?

    Reply

    • Michelle on March 28th, 2013 at 3:25 pm

      Hi Tammy, Make sure your oven isn’t running hot (use an oven thermometer), make sure you line your baking sheets with parchment or a silicone baking sheet, not greased.

      Reply

  48. morri on June 5, 2013 at 10:17 am

    Hello, I have a question which needs an answer ASAP. I made the dough, but I don’t have enough time to bake all the cookies today. Maybe I rolled the dough balls too small, but I baked two batches now, and I still have half of the raw stuff to go. Can the dough be frozen or refrigerated for a day?

    Reply

    • Michelle on June 5th, 2013 at 1:26 pm

      Hi Morri, You can refrigerate the dough. You may need to add a few minutes to the bake time, however.

      Reply

      • morri on June 6th, 2013 at 6:16 am

        Thanks for the quick answer!

        Reply

  49. Kimi on July 14, 2013 at 1:40 am

    Taste is fabulous….but perfect if you want a scrape off the cookie sheet, crispy cookie. These were a total mess for me. I’m a soft cookie girl, & these aren’t it. They stook like crazy, & were quite a mess to get off. I added flour to the second go round, & that helped some, but still gonna play. W the ingredient list. I love brown eyed baker recipes as an always making girl, buy this one was a flop.

    Reply

  50. kelly eisele on August 29, 2013 at 11:01 pm

    I just made these cookies and YUM!!!! Oatmeal, coffee, chocolate and fleur de sel OMG!!!! I just died and went to heaven!! I didn’t have espresso powder, but I used my espresso beans and grinded them on extra fine like a powder. Perfect! Thanks for this great addition to add to my life long recipe book!!

    Reply

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