Maple Sea Salt Latte Oatmeal Cookies

These Maple Sea Salt Latte Oatmeal cookies are chewy in the center, crisp on the edges, full of two types of espresso and topped with a maple glaze.

What kind of oats should you use for oatmeal cookies?

Traditionally whole rolled oats are used for oatmeal cookies, this recipes uses mostly whole rolled oats plus a little bit of quick cooking oats to hold them together. If you don’t have quick cooking oats on hand, you can quickly blend some of your rolled oats up to break them down and it will work just as well!

How to freeze cookie dough?

Freeze your cookie dough in little balls and then bake from (mostly) frozen. I scoop the cookies onto a parchment lined baking sheet or plate and place it in the fridge first to firm up for 30 minutes. Put the cookie dough balls into a freezer bag, press out all the air, seal it shut, and pop it in the freezer. Whenever you want a freshly baked cookie, take out however many you want right before preheating the oven. Then bake according to the instructions below (aka 10 minutes, rotate, 4 minutes @ 350 F).

How to make chewy chocolate oatmeal cookies?

To make chewy chocolate chip cookies, you need to be using brown sugar. However, only using brown sugar will give you an overly chewy, caramel type cookie. So this recipe combines brown and white sugar for the best texture and flavor. I tried putting maple syrup in the cookies and while it creates a yummy chewy texture you lose 99% of the maple flavor.

Additional Recipes to try:

• Chocolate Chip Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies
• Double Chocolate Orange Cardamom Cookies

Tips for making Maple Latte Oatmeal Cookies

• Browning butter is quite simple once you get the hand of it. Use a pot larger than you think because it will splatter. Once it starts to go quiet is when it actually starts to brown so stir occasionally to keep the brown bits from sticking. The foam that rises should become brown and that’s when the butter is ready.
• Use finely ground espresso beans so they are able steep completely in the hot butter.
• This is one of those recipes where your eggs don’t need to be at room temperature because they actually help to cool down the butter and sugar mixture.
• Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
• These cookies are great because they don’t need an overnight chill. They do however need about 30 minutes in the fridge just to hold their shape.
• To get a perfectly round shape, use an open deli container, open upside down over the freshly baked cookies – one at a time wring the cookie around on the baking sheet under the container in a clockwise direction.
• The cookies need to be mostly cooled before glazing.
• If you’re going to bake them all at once, storing them in an airtight bag or container at room temperature is best.

Ingredients

• Butter: I recommend salted butter for these cookies but you can also use unsalted. The butter doesn’t need to be at room temperature because we will be browning it.
• Espresso: Ground coffee beans and instant espresso/espresso powder are used in these cookies, make sure to use the correct one at each step. Any coffee beans will work as long as they are finely ground.
• Cinnamon: The cinnamon gives that classic warm oatmeal cookie flavor.
• Sugar: Both white and dark brown (light brown works too!) sugar are used in these cookies for optimal flavor and texture. Powdered sugar is used as the base of the maple glaze.
• Salt: sea salt balances out the sweetness of the cookies, also add flaked salt after glazing in addition to the salt in the cookie dough.
• Vanilla Extract: Vanilla extract enhances the flavors in the cookies.
• Eggs: I use one large egg from the store and one large egg yolk.
• Flour: This recipe uses all purpose flour since we’re also adding oats but you could do a combination of whole wheat and regular all purpose flour if you prefer!
• Baking Soda & Baking Powder: these help make the cookies get a little puffy and prevent them from spreading too much. Don’t forget to check the expiration dates!
• Oats: These cookies use both whole rolled oats and quick cooking oats but you can also quickly pulse whole oats in the blender for the small amount of quick cooking oats in these.
• Maple Syrup: I recommend using a dark maple syrup for the glaze for the best flavor and color!

How to make Maple Latte Oatmeal Cookies

Brown the butter

• In a medium, heat safe, mixing bowl add in 2 tablespoons of finely ground coffee beans.
• Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula. Continue cooking until brown bits start to appear. We want all of those brown bits but we don’t want it to burn so turn down the heat if necessary. It will start to get quiet when ready.
• Once browned, remove from the heat and pour it into the mixing bowl, cover the bowl and leave the coffee to steep for 10 minutes.

Cookie Dough

• After 10 minutes, add in the instant espresso, cinnamon, vanilla, salt, and both sugars. Whisk until smooth and leave it to cool for another 5 minutes.
• Crack in the egg and egg yolk and mix again until smooth, it should start to thicken because the eggs are cold. Give it a quick 10 second aggressive whisk once it starts to thicken.
• Dump in the flour, baking soda, and baking powder and whisk until just combined.
• Add in the whole rolled oats and quick cooking (or ground up oats) and use a flat rubber spatula to mix them in until just combined.
• Place the bowl in the fridge for 15-20 minutes until scoopable.
• I like big cookies so I used a quarter cup ice cream scoop. You can do any size you want, you’ll simply need to adjust the baking time accordingly.
• Place the cookie scoops on a parchment lined baking tray (13″ x 18″) – no more than 6 on the tray. At this point you could also scoop all of the dough onto a small baking sheet, cover them with plastic and leave in the fridge overnight but it’s not necessary!

Bake the cookies

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
• The centers will look very soft but they are baked.
• Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.
• To get a perfectly round shape, use an open deli container, open upside down over the freshly baked cookies – one at a time wring the cookie around on the baking sheet under the container in a clockwise direction.
• Allow the cookies to all cool to room temperature before glazing.

Glaze the cookies

• In a small bowl whisk together the powdered sugar and maple syrup. Drizzle or spoon the glaze overtop of the cooled cookies, then sprinkle with a bit of flaky salt.
• Be sure to let the glaze dry completely before storing in an airtight container at room temperature.

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