Espresso Iced Oatmeal Cookies

These old fashioned cookies will transport you right back to your childhood. Crisp edges and chewy soft center. A touch of warm cinnamon and finished with an espresso glaze. Perfect to fill any cookie boxes this holiday season!

Ingredients

Oatmeal Cookies

• 3/4 cup unsalted butter, browned and cooled
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 2 tsp. vanilla extract
• 2 tsp. espresso powder
• 1 1/4 cups all purpose flour
• 1 cup old fashioned oats
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Espresso Icing

• 1 1/3 cup powdered sugar
• 1 oz espresso
• 1 tsp. vanilla extract
• pinch of salt

Directions

Start by browning the butter over medium heat, stirring constantly so it doesn’t burn. When it starts to foam up, turn golden brown and it smells nutty. It’s done. And as soon as it turns to brown, remove from heat and let it cool for a couple minutes.

Preheat the oven to 350 degrees.

Pour the cooled brown butter into a large mixing bowl. Add in the brown sugar, granulated sugar, eggs, yolk, vanilla extract and espresso powder. Mix until well combined.

Then add in the flour, oats, baking soda and salt continue to mix until it’s a soft dough and everything is incorporated.

Using an ice cream scoop, scoop out onto a baking pan about 2 inches apart. Bake for 12-14 minutes or until golden, crisp on the edges and just barely set in the center.

Remove onto cooling rack, while you make the icing.

In a small bowl combine together the powdered sugar, vanilla, espresso and salt. Whisk it all together until smooth. Gently dip or dunk the cookies into the icing and place back onto a cooling rack to let any excess drip off. Let them sit a couple minutes so the icing can set. Enjoy! Keep in an air tight container for up to five days.