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