Oatmeal chocolate chip cookie

I dress up my chocolate chip cookies with some rolled oats so I can enjoy in my indulgence minus the guilty.  I tweaked the recipe a little by cutting down the amount of sugar and added some oat flour with the flour.

Unlike me,  my boys were pretty bumped when they saw the cookie covered with oatmeal, obviously they were not  into the  healthy crap I've been  trying to lure them... 
That's their lost cos this is one of the best oatmeal cookie I've ever had  in a while. 

225 g unsalted butter

1  cup unbleached all-purpose flour

1/2 cup oat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup brown sugar, packed

2 eggs (large), lightly beaten

1 teaspoon vanilla extract

2 Tbsp water

1 1/2 cups bitter-sweet chocolate chips

1 cup chopped pecans

1 cup shredded coconut

3 cups rolled oats

Place  butter in a  saucepan. Heat on medium. Melt the butter, whisking so that the butter melts evenly. 
Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside.

Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan. Watch carefully, it's easy for the butter to go from browned to burnt.

When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.
  
Sift together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

Preheat oven to 175°C.  Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown sugar. 
Beat on medium high speed for about 3 minutes, until smooth. 
Add the eggs and vanilla. 
Beat for three more minutes on medium speed until smooth and light.
Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water .

Stir in the chocolate chips, and the pecans and shredded coconut. Stir in the oatmeal. 
Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator

Butter two large cookie sheets, or line them with  parchment paper. Spoon out heaping tablespoon of cookie dough and lay them on the cookie sheet.

Bake at 175°C for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool.  
recipe fr simple recipes

Enjoy...jue