These Chewy Brown Butter Oatmeal Cookies are a well-deserved blue ribbon winning entry from the Washington State Fair.
The award-winning cookie recipe features the nutty deliciousness of browned butter, combined with oatmeal, coconut, and toffee bits. The cookies are full of flavor and have an amazing aroma. As the finishing step, you drizzle melted chocolate and sprinkle extra toffee bits on top.
Recipe credit goes to Rachel Atwood who won 1st place with this re-invented oatmeal chocolate chip cookie at the Washington State Fair (2015, Gold Medal Cookie Contest). Rachel originally titled them as Brown Butter Coconut Chewies. Magically, they are chewy, crispy, and tender all at the same time.
Chewy Brown Butter Oatmeal Cookies are an all-time favorite recipe we make again and again. They wowed the judges at the Washington State Fair and they wow us and every taster every time we bake them.
The recipe takes about two hours max, start to finish and makes about 24 cookies. You might want to double the recipe. It is that good!
The variety of ingredients in this recipe reminds us of kitchen sink cookies, but the texture is quite different.
Aromatic Browned Butter
Browning the butter is an essential step. Also key, is using these mix-in ingredients: toffee bits, oatmeal, coconut, and rice krispies cereal. Altogether they bring on the cookie’s crispy addictive chewiness. You can almost foresee the texture once you mix the dough.
Before baking, you’ll want to slightly flatten each ball you roll.
Use a scale and make them 1 ounce each if you want a consistent size and look. On the baking sheet, be sure you give ample space, about 3 inches, between the balls of dough, as they spread out more than the average cookie.
If you love browned butter like we do, this will become a fast favorite of yours like it did with us. And if you’re looking for another creative oatmeal cookie, check out this strawberries & cream themed one. It will be love at first bite with both. Enjoy!
Chewy Brown Butter Oatmeal Cookies
(with Rice Krispies Cereal, Coconut, Toffee Bits, and Chocolate Drizzle)
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 cup granulated sugar
1/4 cup water
1 teaspoon vanilla
2 1/4 cups all-purpose flour (270 grams)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup quick oats
1/2 cup coconut, shredded, sweetened
1 cup Rice Krispies cereal
1 1/3 cup chopped toffee bits, divided
3/4 cup chocolate chips
In a small saucepan, melt butter over medium heat. Cook, stirring constantly, until it boils and browns, 5-7 minutes. Remove from heat and cool to room temperature. Preheat oven to 350 degrees F. In large bowl, whip the browned butter, shortening, brown sugar, and granulated sugar, until light and fluffy. Add eggs, water and vanilla. Mix until incorporated. In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add to creamed butter mixture, along with the quick oats, coconut, Rice Krispies cereal, and 1 cup toffee bits. Once combined, scoop dough by heaping tablespoon (about 1 ounce each). Shape into slightly flattened balls, about 3/4-inch in thickness. Place on parchment-lined cookie sheet 2-3 inches apart. Repeat with remaining dough, placing about 3 inches apart. Bake 10 minutes or until set. Cool on pan 5 minutes, then move to cooling rack. Once all baked, melt chocolate in microwave safe bowl, just until it stirs smooth, about 1 minute. Drizzle over cooled cookies and garnish with extra toffee bits. Makes 24 cookies.