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Espresso Oatmeal Cookies

Chewy oatmeal cookies infused with espresso for a bold, slightly crispy, yet soft treat that doubles as breakfast and dessert.
Prep Time10 minutes
Active Time12 minutes
Total Time22 minutes
Yield: 20 cookies
Author: moka coffee pot

Materials

  • 1 ½ cups rolled oats for that classic texture
  • 1 cup all-purpose flour because structure matters
  • ½ tsp baking soda so they don’t turn into hockey pucks
  • ¼ tsp salt brings out flavors
  • ½ cup butter softened, not melted
  • ½ cup brown sugar for chewiness
  • ¼ cup granulated sugar for crisp edges
  • 1 egg room temperature for easy mixing
  • 1 tsp vanilla extract adds depth
  • 1 tbsp espresso powder because caffeine belongs in cookies
  • ½ cup chocolate chips optional, but highly recommended

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Whisk oats, flour, baking soda, and salt in a bowl. Set aside.
  • In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
  • Add the egg, vanilla, and espresso powder. Mix until smooth.
  • Slowly fold in the dry ingredients, mixing just until combined.
  • Stir in chocolate chips if using (because why wouldn’t you?).
  • Scoop dough into small balls and place them on the baking sheet.
  • Bake for 10–12 minutes until golden brown but slightly soft in the center.
  • Let cool for 5 minutes before eating—if you can wait.
  • Enjoy with coffee, milk, or straight from the tray.

Notes

Nutritional Values (Per Serving)

  • Calories: ~140
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g

Vitamins & Minerals (Per Serving)

  • Iron: 5%
  • Magnesium: 4%
  • Potassium: 3%
  • Niacin: 6%
  • Calcium: 3%

Additional Notes/Tips

  • Use dark chocolate chips for a richer taste.
  • Swap granulated sugar for coconut sugar if you’re feeling fancy.
  • Store in an airtight container—they stay fresh for 4–5 days (if they last that long).
  • Want a stronger coffee flavor? Add an extra ½ tablespoon of espresso powder.
Now go make these before you regret settling for a plain, lifeless cookie.