Browned Butter Oatmeal Milk Chocolate Chunk Coconut Cookies

To me cookies are pure comfort food.  I love to make cookies, cookies of any kind; chocolate chip, oatmeal of any type, peanut butter cookies, sugar cookies, etc. Cookies can soothe a boo boo, make a rainy day sunny, turn a smile to a frown, welcome a new neighbor, tame your inner "cookie monster.", celebrate a win for your favorite team, or for your Sweetie on Valentine's Day and on and on.  Most cookies are pretty easy to make and you usually have the ingredients in your pantry to make many types. I was the lucky recipeirnt of a huge milk chocolate bar recently. We had a neighborhood get together and one of the neighbors brought this huge chocolate bar, which was hardly touched.

 I decided to make cookies to freeze for our next neighborhood gathering,  I made these Browned Butter Oatmeal Milk Chocolate Chunk Coconut Cookies, which are amazing.  Of course, I had to sample a few for quality control purposes:)  I had been seeing a lot of browned butter recipes on the blogosphere, and decided to give it a go. These cookies are oatmeal chewy, chocolate, coconut delights with nutty taste of browned butter. The browned butter gives the cookies another layer of flavor, oh my!  I like to drink coffee or tea with my cookies.  I am not a a lover of milk.  Do you dunk your cookies?  Go ahead and make these cookies for your family, for your Sweetie for Valentine's Day, or for no reason at all, just because you like cookies.  You won't be disappointed.

 Browned Butter Oatmeal Milk Chocolate Coconut Cookies  Adapted from QuakerOats.com

Ingredients

• 1  cup (2 sticks) browned***
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1/2  teaspoon salt (optional)
• 3  cups  Oats (quick or old fashioned)  I used old fashioned oats
• 1 cup flaked coconut
• 2 cups milk chocolate chunks

Directions

Heat oven to 350 degrees F.

1. Browned Butter: Heat butter in a saucepan over medium heat, whisking frequently to melt butter. Continue to cook the butter. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour melted butter and browned bits in a heatproof bowl and allow to cool a bit.
2. Beat together browned butter and sugars until creamy.
3. Add eggs, and vanilla; beat well.
4. Add combined flour, baking soda, and salt; mix well.
5. Stir in oats and coconut; mix well;  stir in milk chocolate chunks
6. At this point, for best results, you can store the dough in the refrigerator forup to a day and a half. (I put mine in the fridge overnight.)  After taking dough out of fridge, warm up a bit to scoop dough out of bowl.
7. Drop by rounded tablespoonfuls onto ungreased cookie sheet. I used my 1” cookie scoop for smaller cookies
8. Bake 10-12 minutes or until golden brown for chewy cookies, 12-14 min. for crispy cookies.
9. Cool 2 minutes on cookie sheet; remove to wire rack  
10. Store in covered container

 
l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #51
 Stop by and say Hi to Brandie!