Browned Butter Salted Cowboy Cookies

Browned Butter Salted Cowboy Cookies - made dough January 17, 2020 from Lemons for Lulu

This is what I refer to as a "hearty cookie". Not only do they have the standard chocolate chips but they're also fortified by coconut and oats. Not a dainty tea cookie for sure.

But I deliberately chose them to send in the next care packages I sent for Soldiers Angels. You're going to see a lot of baking for those care packages from now on as that's how I'm trying out new recipes. I've actually baked more than I've blogged recently but many of those are recipes already up on my blog so I haven't re-posted them again.

This was a pretty good cookie if you like coconut, oatmeal and chocolate chips. It's pretty filling since it's such a substantial cookie (hence why they're good for mailing) so make them small if you wish. As always, I freeze the dough and bake from frozen dough so they don't spread too much. That also helps keep them thick.

1 cup butter
1 1/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1/2 cup shredded coconut
7 ounce dark chocolate chips
1-2 tablespoons sea salt

1. Melt butter in saucepan over medium high heat. Stir constantly, until melted, butter foams, brown bits form and a nutty fragrance arises. Pour into mixing bowl and refrigerate until butter solidifies but is still soft.
2. Cream butter with brown sugar and granulated sugar until fluffy, 2-3 minutes. Add eggs, one at a time, beating after each addition until combined.
3. Combine flour, baking soda, baking powder and salt in a separate bowl. Add dry ingredients to batter, mixing until just combined. Stir in oats, coconut and chocolate chips. Cover and refrigerate for 15 minutes. Portion into golf-ball size dough balls, cover and refrigerate or freeze for several hours or overnight.
4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space chilled dough balls on baking sheets. Bake for 8-10 minutes or until edges are set and middles no longer look raw. Remove from oven and immediately sprinkle each cookie with a pinch of sea salt. Let cool on baking sheet for 3-5 minutes before removing cookies to a wire rack to cool completely.