Some Pretty Special Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

I was craving some cookies yesterday, and what is better than oatmeal chocolate chip cookies that also have coconut in them!? I think this recipe would be great with gluten free flour. Click here to see the original recipe. The recipe yielded 30 cookies, but when I made it (I must have made the cookies smaller than called for) made 54! I also only had milk chocolate chips which gave the cookie that subtle chocolate taste. For the browning of the butter, check out the original recipe if you are confused as there are photos.

This recipe may seem long and tedious, but I found it rather simple to make, and the steps are fairly short (though it looks like a lot to do). They are definitely worth the effort!

Ingredients

• 1 cup unsalted butter
• 1 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup brown sugar, packed
• 1/2 cup white granulated sugar
• 2 eggs (large), lightly beaten
• 1 teaspoon vanilla extract
• 2 Tbsp water
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup chopped pecans (optional)
• 1 cup sweetened, shredded coconut (optional)
• 3 cups rolled oats or quick oats

Step 1: Preheat oven to 350°F. In a stainless-steel saucepan (very important!) brown the butter.

"Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients." (Instructions from the original recipe)

Step 2: Whisk together the flour, salt, baking soda, cinnamon and nutmeg in a separate bowl.

Step 3: Put cooled browned butter and browned bits in a mixer bowl with the brown and white sugar. Mix on high for 3 minutes (should be smooth). Add (lightly beaten) eggs and vanilla to the bowl and beat on medium for another 3 minutes.

Step 4: Mix with a rubber spatula or wooden spoon the flour mixture into the butter and sugar mix then add the 2 tbsp of water.

Step 5: Mix in the chocolate chips and the pecans and coconut (if desired) before adding the oatmeal. Stir until all is combined.

Step 6: Grease your cookie sheets or line it with parchment paper, then add tablespoon balls of cookie dough to the cookie sheet. Make sure to leave enough space between dough balls so that the cookies can spread out when baking. Bake for 10 minutes at 350°F or longer if you want them crispier. After baking, allow the cookies to cool for a couple of minutes before removing them to a cooling rack.

Yield: Calls for 30 (mine made 54)