Salted Espresso Oatmeal Chocolate Chip Cookies

By jaisarra

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons instant espresso powder
• 1/2 teaspoon baking powder
• 1/2 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
• 1 1/2 cups semisweet chocolate chips
• Fleur de sel, for sprinkling

Details

Servings 18
Preparation time 15mins
Cooking time 40mins
Adapted from browneyedbaker.com

Preparation

Step 1

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.