Cinnamon Oatmeal Espresso Cookies

 

In looking through recipes to find something different, something that isn’t a bar cookie as I have made a lot of those recently, I certainly strayed far from my goal. I ended up picking these cookies, with browned butter, oatmeal, cinnamon, espresso, and brown sugar and I don’t think that I could have found a more fall-like cookie. Oh well, that’s really what I like anyway. I did find a recipe better suited to the summer season, but I couldn’t find all of the ingredients (yet).


I likely also chose these cookies as they look a lot like Mother’s Iced Oatmeal Cookies, which are a favorite. They have more flavors of browned butter and espresso and are a bit darker, but they do have a lot of similarities. I happened to have some dark brown sugar on hand, which I did use in these cookies. It made some difference, as the molasses flavor is stronger, but if you only have light brown sugar that would be just fine.

Browning the butter takes a couple of extra minutes, but I have new pans and it is much easier to monitor the butter than my old pans! I made the dough then refrigerated it, closer to 90 minutes, but any time in the refrigerator is what is needed. I also shaped the cookies all at once and refrigerated the dough balls unless they were in the oven baking, as my kitchen is fairly warm. These cookies are so tasty- all the flavors come together but no one flavor is overpowering, which was a concern I had. You taste the espresso, the brown sugar, the oats, and they all come together to make a lovely cookie.

Cinnamon Oatmeal Espresso Cookies
1 cup butter
1 ½ cups packed dark brown sugar
2 eggs
2 teaspoons vanilla 
2 cups flour
1 ¾ cups 
1 teaspoon baking soda
1 tablespoons espresso powder
½ teaspoon cinnamon
¼ teaspoon salt

1 tablespoon reserved brown butter
1 cup powdered sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2-3 tablespoons milk

Brown the butter: cut the butter into  chunks and place in a small saucepan. Heat the butter on low, swirling the pan frequently. Once the butter has melted, continue swirling the pan, until the butter begins to turn amber and smells nutty. It can burn quickly, so make sure you watch carefully. Transfer the browned butter to a large mixer bowl and 1 tablespoon to a separate small bowl (for the icing). Allow the butter to cool for 10 minutes.

Once the butter has cooled, add the brown sugar to the mixer bowl. Mix in medium until the mixture looks like wet sand. Add the eggs and vanilla and stir again on medium to combine. In a separate bowl, whisk together the flour oats, baking soda, espresso powder, cinnamon, and salt. With the mixer running on low, gradually add the flour mixture, stirring until the dough is cohesive. Cover the dough with plastic wrap and refrigerate for 30 minutes. 

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1” balls and place on the prepared baking sheets. 

Bake for 10-12 minutes, until set. Be careful not to overbake the cookies. Allow the cookie to cool on the baking sheet for 5 minutes before removing to a wire rack.

Once the cookies are cool, make the icing: in the bowl with the reserved browned butter, add the powdered sugar, vanilla, and cinnamon. Add 1 tablespoon of milk and begin whisking, adding additional milk until the icing is the proper, runny consistency. Brush the icing on the cooled cookies and allow the icing to set for 10 minutes.

Recipe from Ambitious Kitchen