Recipe: Browned Butter Oatmeal Chocolate Chunk Coconut Cookies

Finally a baking post and some quick updates from me!

No I have not been lazy and simply eating out. I missed bake of the week last week as I was down with a nasty cold which left me sneezing profusely and a runny nose that refused to stop for 4 days consecutively so I was not about to go near the oven and spread my friendly germs around.

Apart from that, I’ve cut my hair! Like really short… first time since I was 10 when it is at a length which cannot be tied. I was forced to cut it because of the massive amounts of hair I have been dropping every single day due to the sickness and the side effects of all the meds Ive been taking so goodbye to my long straight hair and hello to my new short bob! New hair for new beginnings. I actually do love my new hair. Feels so light and refreshing and dries so quickly after washing. It was funny how I was trying to grab hold of my hair after shower to squeeze it dry but there was nothing to grab hold of.

So that’s all from me…

And back to my bake of the week!

I decided on an oatmeal cookie this time simply because I missed oatmeal. I picked up the oatmeal habit back in Adelaide where cold mornings were made a whole lot more comforting with a bowl of warm oatmeal with a dash of cinnamon and some baked apples. And the container of quick oats sitting on my kitchen table was just too convenient. Furthermore, ever since I tried the ‘browned butter’ concept for my Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling, I really wanted to use it again and so this recipe was born- Browned Butter Oatmeal Cookies! Throw in some dark chocolate chunks and coconut bits for the added crunch, this cookie is destined for great things.

I would advice using an ice-cream scoop if you want bigger cookies but I used my tablespoon measuring spoon because I liked the cute little rounded shape it gave. Sorry for the lopsided one on the far right. If your cookies are the same size as mine, this recipe will probably yield 16- a number just nice for the family. Double the recipe if you want to give them to friends as well.

And you can always drizzle a little icing sugar mixed with lemon juice over the cookies for the added zesty flavour.


1/2 cup unsalted butter
1 egg
1 tsp vanilla extract
2 tbsp soy milk
1/4 raw sugar
1 cup desiccated coconut
1 cup wholegrain oats
1/2 cup plain flour
1 tsp baking powder
pinch sea salt
1/4 cup dark chocolate, chopped


Preheat oven to 180 degrees C.

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until it turns slightly brown. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY.

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again.

In a separate bowl mix coconut, oats, flour, salt and baking powder. Mix dry ingredients into wet ingredients and fold in the chocolate. Using an ice cream scooper or a measuring spoon, make little balls and place onto lined baking tray.

Bake 10-15 minutes or until just golden.

Baking: Cookies, Recipes

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