Brown Butter Oatmeal Cookies

Makes about 2 dozen cookies

1 stick butter
2/3 cup brown sugar
1 large egg
½ tsp vanilla extract
½ coconut extract
½ tsp table salt

¾ cup all purpose flour
½ tsp baking soda
2 cups rolled oats
1 scant cup dark chocolate chips (semi-sweet or beyond)
1 cup sweetened flake coconut
2/3 cup toffee bits

Melt butter in a small saucepan over medium heat.  Once butter is melted, reduce heat to low & cook–watching very closely & swirling a good bit, until the butter turns a light, golden brown.  Remove from heat & mix in sugar until smooth.  Allow to cool.  Add extracts & salt.  Beat in the egg rapidly to cooled mixture.

Combine flour and baking soda in a large bowl.  Add butter-sugar mixture and stir to combine.  Add oats, chocolate chips, coconut & toffee bits and stir to mix well.  Refrigerate at least 2 hours.

Preheat oven to 350.  Spray a cookie sheet lightly with non-stick cooking spray (or use parchment paper).  Use a heaping tablespoon of dough for each cookie.  Gently shape each cookie into a disc (no more than ½ an inch thick) with your hands.

Bake 9-11 minutes until lightly browned. Leave on cookie sheet 5 minutes before removing to a cooling rack.  Cool completely or devour instantly.

This recipe is very flexible.  Leave out the coconut if you don’t like it, maybe add an additional ½ cup of oats to compensate.  Try some tart dried cherries.  Leave out the toffee if you don’t have it.