Description
Each cookie is filled with hearty old-fashioned oats, blended with cocoa powder, and cooked to chewy perfection and dipped in a vanilla powdered sugar glaze. The result feels familiar but is a bit more indulgent.
Ingredients
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp cocoa powder
- 3 tsp espresso powder
- 2 sticks cold butter, cubed
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 3 cups of oats
- Flakey sea salt, for topping
Vanilla Glaze
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- Mix the flour, sugars, baking powder, baking soda, salt, espresso powder and cocoa powder in a bowl, then set aside.
- In an electric mixer with the paddle attachment, add in cold butter and beat on medium until combined. Beat in eggs and vanilla.
- Add in flour mixture and mix on medium speed until evenly incorporated. Add oats and mix until just combined.
- Scoop large cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Bake cookies for 12-15 minutes. Transfer the cookies cookies to a wire rack and let them cool before glazing.
- Make vanilla glaze. In a shallow bowl, whisk together powdered sugar, milk, and vanilla until a thin glaze forms. You don’t want the glaze to be too thin. If it is thin, add some powdered sugar a little at a time until you reach a thicker consistency. If the glaze is too thick, add a couple tbsp of milk at a time.
- Place a paper towel or parchment paper under the cooling rack to catch the excess drip of the glaze. Dip each cookie, top-side-down, into the glaze and place each glazed cookie back on the cooling rack. Let the glaze sit for about 10 minutes to harden.
- Prep Time: 20 minutes
- Cook Time: 20 minutes