Oatmeal Coconut Chocolate Chip Cookies - Sweet & Savory Kitchens
Oatmeal, Coconut and Chocolate Chip Cookies - Sweet & Savory Kitchens

Margaux says…

Oatmeal, coconut and chocolate chip really doesn’t adequately describe these cookies. It’s more like: Oatmeal Coconut Chocolate Chip Browned Butter Almond and Craisin Cookies. But that’s too hard to remember. These cookies are jam packed with yummy goodies, and I LOVE cookies with everything but the kitchen sink in them. These are exceptional, and I think it’s the coconut. So, if you’re like me, and love coconut and chocolate together, you should give these a try. My Aunt Cindy emailed me this recipe last spring, and I have made them several times.

Browned Butter

The original recipe didn’t call for browned butter, but after making cookies with browned butter in them, I’m always willing to go the extra mile. It really enhances the flavor! These cookies have so much in them, that I don’t feel bad grabbing one for breakfast even. Protein, fiber, carbs, vitamin C…it has it all. Right? ūüėČ

cookie dough

oatmeal coconut chocolate chip cookies - Sweet & Savory Kitchens
Oatmeal, Coconut and Chocolate Chip Cookies

Makes about 24 large cookies

Ingredients

2 sticks (1 cup) unsalted butter
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut (see note below)*
12 oz semisweet chocolate chips or chocolate chunks
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
1/2 cup chopped dried cranberries or raisins

Preheat oven to 375¬įF.

Brown the butter: In a large saucepan (preferably light in color so that you can see when the butter browns so that it doesn’t burn), melt one and a half sticks of the butter on high heat. When it’s just melted, start swirling the pan around on the burner, until you see the butter starting to brown on the bottom of the pan (it will appear as little brown bits on the bottom). Remove from the heat, and put the remaining half stick of butter in the pan and swirl around until completely melted. Set aside to allow to cool slightly.

Beat together butter and sugars in a bowl with an electric mixer at medium
speed (or beat by hand with a wire whisk). Add eggs and beat until just blended, about 30 seconds. Let sit for one minute, then beat for 30 more seconds. Then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended (or carefully stir in by hand with a wooden spoon). Stir in oats, coconut, chocolate, nuts and dried fruit.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on large cookie sheet lined with parchment paper (or greased) (about 8 cookies per sheet). Pat down cookie dough slightly so that it’s about 1/2 inch thick.¬†Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until¬†golden, 12 to 15 minutes total (it should still look just slightly underdone in the center).

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Cook’s notes: I have made these without the browned butter step, also, and they are still great. Just use room temperature butter, and beat it on high speed with the sugars until light in color and texture. I have also used pecans instead of almonds, and left out the craisins altogether, although I like the tartness of the craisins paired with the sweetness of the chocolate.

My Aunt Cindy just reminded me that these also can be made subbing half the butter for coconut oil! It gives a more intense coconut flavor. If you still want the browned butter, just brown one stick of butter, and then swirl in the coconut oil once the butter is browned.

*note on coconut: I have used both unsweetened shredded and sweetened (the regular Baker’s shredded coconut found in the baking aisle). The unsweetened is preferable, but in a pinch you can use sweetened. It makes the cookies MUCH more sweet, and I feel like the coconut flavor is lost a little because of that. So maybe decrease the sugar a bit and use only a tablespoon or two of the granulated.

I love these warm, and highly recommend microwaving them for 20 seconds or so before eating them (or just eating them right off the pan!).

Margaux says . . . 

I know, I know…here we are posting another &^%#@! Cook’s Illustrated recipe. But I promise, these will be the best chocolate chip cookies you will ever make, so all the extra work that those blasted people at Cook’s make us do is very worth it. They really are for everyone: they’re chewy, soft and crispy all at the same time. Crispy on the edges, chewy and soft in the middle. One of the extra steps is browning the butter, which gives them a nutty, toffee-like flavor (and adds to the chewiness). The whisking and resting for 3 minutes (the other extra step in the recipe) is key to the success of your cookies. ¬†I don’t remember the scientific stuff from the original article in¬†Cook’s, but this process, along with the browned butter, is what makes them so chewy on the inside and crispy on the edges. ¬†It’s tiresome, I know, but just think of it as extra arm exercises for the day! I promise you will never make a Toll House batch again.

Aunt Suzy says . . .

Randy made these cookies for Valentine’s Day and they were so fabulous, I suggested to Margaux that we each bake a batch and do a joint post. ¬†She had made them before so she readily agreed! ¬†I must say these are the best chocolate chip cookies I’ve ever eaten for all the reasons Margaux stated. ¬†I also proposed that we title these cookies “Best Chocolate Chip Cookie Dough Ever” :-). These are totally worth the Cook’s Illustrated extra-scientific steps, although when I got to the part where you whisk for 30 seconds and let rest for 3 minutes – TIMES 3! – I thought that a funny video could easily be made about these cookies like the one about CI beef stew that was going around recently. ¬†You might be tempted to use an electric mixer, but these cookies are totally done by hand mixing – another thing that contributes to their delicousness.

Chocolate Chip Cookies

adapted from¬†Cook’s Illustrated

Makes 16 large cookies.

14 tablespoons (1-3/4 sticks) unsalted butter, divided use
3/4 cup (5-1/4 ounces) packed dark brown sugar
1/2 cup (3-1/2 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg plus 1 large yolk
1-3/4 cups (8-3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
1-1/4 cups (7-1/2 ounces) semisweet chocolate chips or chunks
3/4 cup pecans or walnuts, toasted and chopped (optional)

To prepare oven, baking sheets: Adjust oven rack to middle position. Preheat oven to 375 degrees. Line 2-3 baking sheets with parchment paper. (AS note: my cookie sheets were on the small side, so I ended up needing 3.) Set aside.

To brown butter: In 10-inch skillet, melt 10 tablespoons butter over medium-high heat. (Note: Avoid using nonstick skillet; dark color of nonstick coating makes it difficult to gauge when butter is sufficiently browned.) Cook, swirling pan constantly, for 1 to 3 minutes or until butter is dark golden brown and has nutty aroma. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter. Stir until completely melted.

To make cookie dough: Add brown sugar, granulated sugar, salt and vanilla to melted butter. Whisk until fully incorporated. Add egg and yolk. Whisk for 30 seconds or until mixture is smooth and no sugar lumps remain. Let rest for 3 minutes. Whisk for 30 seconds. Let rest and whisk 2 more times or until mixture is thick, smooth and shiny.  (I think this method sets up the leavening of the cookies, as you can see with the bubbles in the pic.)

In medium bowl, whisk together flour and baking soda. Using rubber spatula, stir flour mixture into sugar mixture for 1 minute or until just combined. Stir in chocolate chips and nuts. Give dough final stir to ensure no flour pockets remain and ingredients are evenly distributed.

To shape and bake cookies: Scoop up 3 tablespoons dough. Roll into ball. Place on prepared baking sheet.  Repeat with remaining dough, placing balls 2 inches apart.

Bake 1 sheet at a time for 10 to 14 minutes or until cookies are golden brown and still puffy and edges have begun to set but centers are still soft. (Note: Rotate baking sheet halfway through baking.) Transfer baking sheet to wire rack. Cool to room temperature.

Baker’s Notes:

(Margaux): You definitely want to make these the size that the recipe says…I know it seems like really extra-big cookies, but they don’t turn out the same when smaller. ¬†I tried making them smaller once (1 1/2 tbsp) in order to get more cookies out of it, and they turned out flatter and crispy. ¬†When baking, err on the side of under-done. ¬†They still taste great if they get a little over-done, but they’re really great when you take them out when the center looks puffy and slightly raw. ¬†Because you let these cookies cool in the pan, they continue to cook after taking out of the oven. ¬†I found that for my oven and pan combination (I used a regular aluminum cookie sheet) that 12 minutes was just right.

(Aunt Suzy): ¬†Because I like a cookie with not so much chocolate, I used 1 cup of chocolate chips and increased the nuts (pecans) to 1 cup. I agree with Margaux about the amount of cookie dough to use – don’t make them too small, although it’s tempting because these cookies are a lot of work for a small number of end product. ¬†I ended up with 19 cookies, a little more than promised. ¬†Taking a cue from Cook’s Illustrated, I did an experiment of my own. I baked a batch on an insulated cookie sheet – the kind with air in-between¬†2 layers of metal ¬†– and a batch on a regular aluminum cookie sheet. ¬†They came out very different! ¬†The ones on the insulated spread out more and those on the non-insulated sheets were rounder and ¬†a little more well-done. ¬†Perfect timing for my oven was 10 min for non-insulated and 12 min for the insulated. ¬†Both batches taste great, but if you’ve got an insulated cookie sheet, I’d recommend using it. ¬†