I found a recipe on a newspaper clipping in an old cookbook of my Grandma Kelly's. Then I found a similar recipe on-line. The only difference was in which ingredients from the pantry that were added--raisins, coconut, chocolate chips, etc. In both recipes, the secret is the rich flavor of the browned butter. Worth the wait!
Ingredients:
1 cup butter
1 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons water
1 1/2 cups dark chocolate chips
1 cup chopped pecans
1 cup sweetened, shredded coconut
3 cups rolled oats
Directions:
- Heat butter over medium heat; whisk while and melts and keep whisking until brown flecks start to appear in the bottom of the pan; resist the urge to remove from heat until you see the brown flecks. Remove from heat and allow to cool
- Combine flour through nutmeg in a large bowl; whisk together.
- Pour browned butter into large mixing bowl and add sugars. Beat for 2-3 minutes.
- Add eggs and vanilla and beat for 2-3 minute more.
- Stir flour (with spoon) into butter mixture adding water.
- Stir in chips, coconut and pecans. Mixture will be stiff.
- Grease cookie sheets or line with parchment. Drop large teaspoonfuls 2" apart.
- Bake in a 350 degree oven for 9 minutes
- Allow to cool slightly on pan before transferring to wire rack to cool.
- Store in airtight container.
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