Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter, (cut into tablespoon pieces)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup brown sugar, (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 cup toasted coconut
  • 1 cup chopped pecans or candied pecans
  • 1 1/4 cups semi-sweet chocolate chips
  • Sea salt for sprinkling on cookies, (optional)

Instruction

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  • Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge for 45 minutes so it can cool.
  • In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
  • Add the eggs and vanilla extract. Mix until combined.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Stir in the oats, toasted coconut, pecans, and chocolate chips.
  • Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
  • Bake for 10 to 14 minutes or until cookies are golden brown around the edges but still a little soft in the center.
  • Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.