Tuesday, August 19, 2014

Browned Butter Dark Chocolate Oatmeal Coconut Cookies


Browned Butter makes everything better.  True or false?  I would give a resounding "True", based on my experience baking with browned butter.  Browning the butter gives your baked goods, a deeper, nutty, richer flavor. Add in dark chocolate chips, some oatmeal, and some coconut flakes for good extra chewiness,, and you have a huge winner in my book.  And I am not alone.  I sent some of these to my dear blogging friend, Gin@SPcookiequeen, and she said these are her favorite ones that I had  sent to her so far.  That's good enough for me.  I'm glad that she liked them so much.  When mailing cookies you have to send sturdy cookies that can survive a cross country plane trip, and these cookies were perfect and dense cookies to survive the cross country trek


Of course,  I didn't send the whole batch to Gina, because I had to have some cookies left for my Cookie monster, aka Scott.  He loved these cookies, too, and I always have to hide a few for me, so he doesn't eat them all.  Another reason that these cookies are so good, besides the browned butter, is that I have been refrigerating the cookie dough.  Refrigerating the dough before baking gives all of the ingredients a chance to blend, and keeps the cookies from spreading, too much. These cookies taste so good, but they still aren't pretty.  You can change up this recipe to suit your preferences and swap out the dark chocolate chips for semi or milk chocolate chips.  If you don't like coconut, don't add it or add nuts.  There are many options for these cookies, the choice is yours Enjoy!

 Browned Butter Dark Chocolate Oatmeal 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 dark chocolate o 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 for up 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 tablespoons 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

8 comments:

  1. A true cookie monster doesn't care about the looks, just that they taste fantastic. Not too sweet, ample amount of chocolate, and a nice chewiness, overall super delicious. Thank you again Becky for your generosity and being my blogging bff. Scott is a lucky man you are always whipping up goodies for him. Saving this recipe for later. I think fall is finally in the air here, yippee. Hope you have the best week my friend.
    -Gina-

    ReplyDelete
    Replies
    1. Gina,
      These cookies certainly meet the criteria for cookie monster cookies. I'm glad that you liked them You are the best BFF, and we are enjoying all of your jams, so good. Thank you! You are so sweet.

      Talk to you soon,
      Hugs,
      Becky

      Delete
  2. TRUE X A MILLION!!! LOOOVE browned butter + dark chocolate and just everything about these delish oatmeal cookies!

    ReplyDelete
    Replies
    1. Kayle,
      I think that you are the Queen of browned butter;) I love the browned butter, too.

      Delete
  3. Oh, Becky, I'm adding coconut to my next oatmeal cookies...how yummy! And browned butter? I'm a huge fan, too!!! xo

    ReplyDelete
    Replies
    1. Liz,
      Coconut in oatmeal gives the cookies extra chewiness, and You know about browned butter!

      Delete
  4. I need to try your recipe! I have never taken the time to brown butter for cookies. I am usually so far into a cookie craving when I start, that I won't take the time. But, seeing your cookies, I need to plan better and make the time for the extra step!

    ReplyDelete
    Replies
    1. It's amazing what a difference browning the buttter makes to the flavor of the cookie. The cookies have a deeper, richer, almost nutty flavor. Let me know how your cookies turn out,. It is worth the time to brown the butter.

      Delete

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