Oatmeal Chocolate Chip "Pantry" Cookies
My grandmother's recipe calls these hearty cookies "pantry" cookies, as in--add in whatever you have in the pantry. Don't skip the browned butter. It takes a few extra minutes but adds a deeper layer of flavor.
Ingredients
- 1 cup butter
- 1 1/2 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 tbsp water
- 1 1/2 cups dark chocolate chips (Ghirardelli bittersweet are great)
- 3 cups Old Fashioned Oats
- 1 cup chopped pecans OR walnuts
- 1 cup coconut OR raisins/cranberries/dried fruit
Instructions
- In a small sauce pan, over medium heat, melt butter. Whisk while melting and keep whisking until brown flakes appear in the bottom of the pan. Remove from heat and allow to cool. (Resist the urge to remove from heat until the flakes appear--about 6-8 minutes)
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Combine flour through nutmeg in a large bowl. Whisk and set aside.
- In a large mixing bowl, pour browned butter over sugars. Beat at med high speed for 2-3 minutes
- Add eggs and vanilla and beat for 2-3 minutes more.
- With a spoon stir flour into butter mixture adding water to combine.
- Stir in oats, chips, nuts and coconut. Mixture will be stiff.
- Drop large tablespoonfuls 2" apart on parchment. Bake for 9-11 minutes.
- Allow to cool slightly on baking sheet before transferring to wire rack to cool. Store in an airtight container.
Notes
- The browned butter in this cookie makes all the difference! It gives the cookies a deep, caramel taste that pairs well with the chocolate and oats. Once the brown flakes appear in the bottom of the saucepan, remove from heat. The butter will turn a maple brown.