Brown Butter Coconut Oatmeal Cookies
Brown Butter Coconut Oatmeal Cookies are delicious oatmeal cookies full of nutty, caramel-like flavors from the brown butter. They are slightly crispy, with chewy middles, and have shredded coconut, hearty oats, and tons of brown butter in every bite!
Ingredients
- 3/4 cup + 1 tbsp unsalted butter melted, browned, and slightly cooled
- 4 tbsp extra virgin coconut oil*
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/4 cup white sugar
- 1/2 cup dark brown sugar
- 1 3/4 cups all-purpose flour
- 1 1/2 cups rolled oats*
- 2 tsp cornstarch
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper.
- Brown the butter. In a medium-sized pot on medium-high heat, add the butter and allow it to melt. It will melt, sizzle, crackle, and foam. Continue to stir the entire time to prevent burning. After 3-5 minutes, the aroma of nutty brown butter will arrive, and you see small specks of amber brown butter at the bottom of the pan. Transfer the butter into a heat-safe glass cup or bowl, and then add in the coconut oil so it melts together. Allow it to cool for 20 minutes before using.3/4 cup + 1 tbsp unsalted butter, 4 tbsp extra virgin coconut oil*
- In another bowl, add the flour, oats, baking soda, baking powder, cinnamon, cornstarch, and salt into a bowl. Stir to combine and set aside.1 3/4 cups all-purpose flour, 1 1/2 cups rolled oats*, 2 tsp cornstarch, 3/4 tsp baking powder, 1 tsp baking soda, 1/4 tsp cinnamon, 1/4 tsp salt
- In another large bowl, add the slightly cooled browned butter/coconut oil, white sugar, and brown sugar. Whisk together well to combine.3/4 cup + 1 tbsp unsalted butter, 1/4 cup white sugar, 1/2 cup dark brown sugar, 4 tbsp extra virgin coconut oil*
- Add in eggs and vanilla, and continue whisking until well combined.1 tbsp vanilla, 2 large eggs
- Mix in the dry ingredients with a spatula, and when almost completely combined, add in the shredded coconut. Continue mixing until just combined. Don't over-mix!1 cup unsweetened shredded coconut
- Scoop the cookies 6 at a time per baking tray, evenly placing them apart from one another. Bake for 14-18 minutes or until the edges are a light golden brown and the middles remain slight puffy and underbaked (they will continue to bake as they cool).
- Allow to cool, and enjoy!
Notes
Butter: If you don't brown the butter, add 3/4 cups (170g) total.
Coconut oil*: Try to get extra-virgin coconut oil if you can, I find this one has the best coconut flavor. If you don't have any coconut on hand, substitute for 4 tbsp of any other oil or butter (56g)
Coconut: I used unsweetened shredded coconut, but sweetened works as well.
Oats: I used rolled oats, also known as large flake oats. Steel cut or quick oats won't work.