Salted Espresso Oatmeal Chocolate Chip Cookies

It’s summer! And the kids are home! I don’t know about you, but for me, that means I need more coffee.

Ahem.

So, Alison of Writing, Wishing was generous enough to share her amazing recipe for Salted Espresso Oatmeal Chocolate Chip Cookies with us.

Espresso, oatmeal, chocolate chips…perfect!

Salted Espresso Oatmeal Chocolate Chip Cookies – Ingredients

1½ cups all-purpose flour

2 teaspoons instant espresso powder

½ teaspoon baking powder

½ 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

1½ cups semisweet chocolate chips

Fleur de sel, for sprinkling

Salted Espresso Oatmeal Chocolate Chip Cookies – Directions

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.

Whisk together the flour, espresso powder, baking powder and salt in a medium bowl.

Beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.

Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and chocolate chips.

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.

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.

EAT THEM FOR BREAKFAST.