These cookies are a glorious blend of flavors and textures, combining the rich, nutty essence of brown butter with a medley of your favorite mix-ins.
Ingredients
Scale:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
1 cup unsalted butter (browned)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
1 cup chocolate chips (dark or semi-sweet)
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup shredded coconut (optional)
1/2 cup butterscotch chips (optional)
Instructions
In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until it turns a deep golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Stir in the rolled oats and set aside.
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips, nuts, shredded coconut, and butterscotch chips until evenly distributed.
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your palm.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
