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Espresso Date Oatmeal Cookies

These Espresso Date Oatmeal Cookies are an elegant and rich upgrade to the classic recipe!

If you know me, you know I’m a chocolate girl. It is RARE of me to say that I prefer a cookie when there’s not a chocolate chip in sight. These Espresso Date Oatmeal Cookies are the exception. The flavor of these oatmeal cookies is so complex, that each bite has you clamoring for another one to try to pick out every ingredient.

I think these would be the perfect unique addition to bring to Easter or Mother’s Day brunch or you could even be the cool parent at the school bake sale. Trust me, you have to try these. 

Ingredients & Subs for Espresso Date Oatmeal Cookies

unsalted butter
Medjool dates – I prefer Medjool dates, but you could also use deglet dates or other dried fruit.
espresso – If you don’t have an espresso machine, you could also use 1/3 cup of instant espresso.
dark brown sugar – you could use light brown sugar, but I love the rich molasses flavor dark adds. 
granulated sugar
large eggs
vanilla extract
all-purpose flour
salt
baking soda
ground cinnamon
ground nutmeg – You can also use freshly grated nutmeg.
ground cardamom – You could sub for ground ginger, but the cardamom is one of my favorite parts of these flavorful cookies. 
old-fashioned rolled oats – Not instant, I’m afraid. 

 

How to make Espresso Date Oatmeal Cookies

Begin by browning and chilling the butter. Heat a skillet over medium heat. Add the butter and allow it to melt, whisking frequently. The melted butter will foam up a bit, then dissipate. At this point, watch carefully as lightly browned specks begin to form at the bottom of the pan.

Swirl the pan frequently until the butter is nicely browned and has a nutty aroma. It’s better to take the butter off the stove too early than let it burn. Allow the butter to cool and then transfer to a large mixing bowl and place in the fridge for a few minutes. You want the butter to be softened but not completely solid.
Return the skillet to the stove over medium heat. Add the chopped dates and the espresso to the skillet and cook, stirring often, until the dates soften and absorb the coffee, 3 to 5 minutes. Remove from the feat and set aside to cool.

Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using an electric mixer, beat the softened browned butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg, and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and dates.

Using a medium cookie scoop, scoop cookie dough into balls and place 2 inches apart on the cookie sheets.
Bake until cookie edges turn golden brown, about 10 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

What makes these Espresso Date Oatmeal Cookies special?

There are 4 elements to these cookies that make a big difference in my opinion.

#1 – browning the butter. It’s a simple step that adds a few extra minutes to prepare, but it’s so worth it. The nutty warmth that browning the butter brings is unmatched. 

#2 – dark brown sugar. Dark brown sugar has a stronger molasses flavor that goes so well with all of the other complexities.

#3 – espresso. When you get a bite of the sugary sweet date that explodes with espresso, it’s pure bliss. 

# 4 – cardamom. My favorite warming spice of them all. It has just enough to be complimented by the cinnamon and nutmeg, but it’s the one thing that will have people asking, “What is that I taste?”. 

More Cookie Recipes You’ll Love!

Ultimate Chocolate Chunk Cookies

Pumpkin Oatmeal Chocolate Chip Cookies

Chocolate Chip Cornflake Cookies

Peanut Butter Mini Egg Thumbprint Cookies

Soft-Baked Lemon Cookies with Lavender Glaze

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Espresso Date Oatmeal Cookies

Espresso Date Oatmeal Cookies

Yield: 36 Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
These Espresso Date Oatmeal Cookies are an elegant and rich upgrade to the classic recipe!

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups medjool dates, pitted and chopped
  • 2 shots espresso
  • 1 cup dark brown sugar, packed
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 3 cups rolled oats

Instructions

  1. Begin by browning and chilling the butter. Heat a skillet over medium heat. Add the butter and allow it to melt, whisking frequently. The melted butter will foam up a bit, then dissipate. At this point, watch carefully as lightly browned specks begin to form at the bottom of the pan.
  2. Swirl the pan frequently until the butter is nicely browned and has a nutty aroma. It's better to take the butter off the stove too early than let it burn. Allow the butter to cool and then transfer to a large mixing bowl and place in the fridge for a few minutes. You want the butter to be softened but not completely solid.
  3. Return the skillet to the stove over medium heat. Add the chopped dates and the espresso to the skillet and cook, stirring often, until the dates soften and absorb the coffee, 3 to 5 minutes. Remove from the feat and set aside to cool.
  4. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  5. Using an electric mixer, beat the softened browned butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  6. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg, and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and dates.
  7. Using a medium cookie scoop, scoop cookie dough into balls and place 2 inches apart on the cookie sheets.
  8. Bake until cookie edges turn golden brown, about 10 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Notes

See the blog post above.

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