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In general, I am a healthy eater. Bring on ALL the veggies. But I also believe in allowing yourself the freedom to taste the world, and if that means going out for ice cream once a week, so be it Beyond ice cream as my sweet treat fix, I love baking a good cookie. My ideal is a chocolate chip cookie that stays chewy and isn’t too puffy. I don’t know who can relate, but I like them to deflate just a little as they come out of the oven. It’s just perfect! And don’t get me started on browned butter…if you haven’t tried it in a cookie yet, you are definitely missing out. It’s nutty and the smell just makes my mouth water. Luckily, you can give it a try in this recipe right here!
Your ingredients:
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/4 cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I like to use coarse kosher salt)
- 3 cups old fashioned oats
- 1 1/2 cups chocolate chips
- 1/2 cup coconut flakes (optional-If you leave these out, increase your chocolate chips to 2 cups)–I toasted these on the stove first by spraying a pan with some cooking spray, sprinkling in the flakes, and cooking them over a medium heat until golden brown. Again, optional, but delish!
Preheat your oven to 350 degrees. Place ONE stick of butter (1/2 cup) in a small sauce pan and heat over medium heat. Once entirely melted, stir frequently until it browns, smells nutty, and has these perfect little browned bits in it, about 3-5 minutes. Watch it, it will go from perfect to burned quickly. Allow to cool. Meanwhile, cream remaining stick of butter and sugars together. Once well mixed, scrape in the browned butter, making sure to get ALL of its nutty goodness. Add eggs and vanilla as well. Mix. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Add chocolate chips, oatmeal, and coconut flakes. Place on ungreased cookie sheets in 1 1/2 inch diameter balls about 2-3 inches about apart. Bake for 8-10 minutes. Yes, that is a smaller cookie, but my mama raised me to make small cookies so you don’t feel bad when you eat three, so that’s still the same way I make them. At that size, I got about 80 (!) cookies! These were a big hit at our house, where my husband ate them by the handful, which you can do when they are small and bite size I hope your house enjoys them too!
Perfect and out of the oven All set to get baked! Mix, mix, mix. Toasted coconut. So easy on the stove! Browned butter is honestly the best for cookies. A must!
