Maple Sea Salt Latte Oatmeal Cookies

Name: Maple Sea Salt Latte Oatmeal Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 10
Cuisine: American
Ingredients: O Organics Cane Sugar, Granulated, Organic; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Land O Lakes Butter Spread, Garlic & Herb; Starbucks Italian Roast Dark Roast Instant; Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Rolled Oats, Extra Thick; O Organics Sugar, Organic, Powdered; Arm & Hammer Fridge-N-Freezer Baking Soda; Crunch Easter Flatback Egg; Morton Sea Salt, Coarse; Large Yellow Egg Cake; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Baking Powder, Double Acting; O Organics Maple Syrup, Organic, 100% Pure; Don Francisco's Coffee Don Francisco's French Roast, Dark Roast Ground Coffee; Bob's Red Mill Gluten Free Oatmeal Cup, Apple & Cinnamon; San Francisco Salt Company Sea Salt, Pure & Natural; SIGNATURE SELECTS Sugar, Light Brown

Serves 10

30 mins prep

12 mins cook

15 mins Cooling

57 mins total

These Maple Sea Salt Latte Oatmeal cookies are chewy in the center, crisp on the edges, full of two types of espresso and topped with a maple glaze.

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Brown Butter

In a medium, heat safe, mixing bowl add in 2 tablespoons of finely ground coffee beans.

Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula. Continue cooking until brown bits start to appear. We want all of those brown bits but we don't want it to burn so turn down the heat if necessary. It will start to get quiet when ready.

Once browned, remove from the heat and pour it into the mixing bowl, cover the bowl and leave the coffee to steep for 10 minutes.

Cookie Dough

After 10 minutes, add in the instant espresso, cinnamon, vanilla, salt, and both sugars. Whisk until smooth and leave it to cool for another 5 minutes.

Crack in the egg and egg yolk and mix again until smooth, it should start to thicken because the eggs are cold. Give it a quick 10 second aggressive whisk once it starts to thicken.

Dump in the flour, baking soda, and baking powder and whisk until just combined.

Add in the whole rolled oats and quick cooking (or ground up oats) and use a flat rubber spatula to mix them in until just combined.

Place the bowl in the fridge for 15-20 minutes until scoopable.

I like big cookies so I used a quarter cup ice cream scoop. You can do any size you want, you'll simply need to adjust the baking time accordingly.

Place the cookie scoops on a parchment lined baking tray (13" x 18") - no more than 6 on the tray. At this point you could also scoop all of the dough onto a small baking sheet, cover them with plastic and leave in the fridge overnight but it's not necessary!

Bake

Preheat the oven to 350 F and place a rack in the center of the oven.

Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.

The centers will look very soft but they are baked.

Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.

To get a perfectly round shape, use an open deli container, open upside down over the freshly baked cookies - one at a time wring the cookie around on the baking sheet under the container in a clockwise direction.

Allow the cookies to all cool to room temperature before glazing.

Glaze

In a small bowl whisk together the powdered sugar and maple syrup. Drizzle or spoon the glaze overtop of the cooled cookies, then sprinkle with a bit of flaky salt.

Be sure to let the glaze dry completely before storing in an airtight container at room temperature.

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