Friday, September 19, 2014

Browned Butter Oatmeal Coconut and Caramel Cookies

Have you tried browned butter yet?
Because if you haven't yet, you reeeeeally, reeeeeally need to. 
You can turn a regular ol' oatmeal cookie into something to write home about simply by browning the butter and throwing in a little coconut and caramel bits. 
(If you want to check out our other browned butter recipes then simply search "browned butter" in the little search bar in the top left corner of your screen!)
You can have these cookies made - from start to finish - in under an hour, including time for the browned butter to chill!

Browned Butter Oatmeal Coconut & Caramel Cookies

1 cup butter
3/4 cup brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/3 cup Skor caramel baking bits
1/2 cup flaked coconut
2 3/4 cup Quaker Quick Cooking Oats

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
In a medium large saucepan over medium heat, cook butter - stirring often - until butter starts to turn brown. As soon as the butter is a light golden brown, remove it from the heat and pour the butter out of the pan into a heat safe bowl. (Keep an eye on it once it starts to turn brown as it can burn very quickly!!)
Chill the browned butter until it starts to solidify again  - about 30 minutes or so in the fridge, stirring every so often.
Once butter has chilled a bit, beat it with the brown sugar until creamy. Beat in the eggs until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, Skor bits, and coconut.
Beat the dry ingredients into the wet ingredients until well mixed. Stir in the oats until stiff dough forms.
Using a medium cookie scoop (about 2 Tbsp), scoop dough onto prepared cookies sheet, about 2 inches apart. Lightly press down cookies with the palm of your hand to flatten slightly.

Bake at 350 for 13 - 15 minutes, until edges/bottoms of cookies are lightly browned.

Let cool on cookie sheet for 5 minutes before moving to wire rack to cool completely.

I believe I got 36 or so cookies using the medium cookie scoop. (If you don't have a cookie scoop you can just use a large tablespoon to scoop up the dough and lightly roll it into a ball.) 

They may not look like anything terribly fancy but the browned butter lends a nutty taste the cookies that you just can't get from anything else. They are super addicting!
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  1. I had a former co-worker that used to talk about browned butter all the time. Well here is a recipe I can try that with. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  2. Oh, browned butter and I are bffs! I like the sound of browned butter, caramel and oatmeal together.
    Speaking of oatmeal, I thought of you two the other day--I made you cinnamon roll baked oatmeal (again!).
    Thanks for sharing, ladies!