Ok, not the name I would have chosen for the cookies, but they are very good. Per my co-worker Junior, these cookies are good enough to have one per hour. For the 2 dozen that I brought into our office, they were nearly gone by the time the late afternoon got around.
I was slightly skeptical about the recipe, as I have never seen one that had you melt the butter and then combine with the sugar. However, after trying a few of these cookies, it was clear that they give it almost a chewy toffee consistency. Cooling the dough in the refrigerator prior to baking and the 325 degree oven lead to a cookie that does not really melt but forms a perfect circle that is about 1/3″ thick cookie.
I modified the original recipe by adding coconut to the recipe, and it was very good. I’ll add some nuts to the next batch. Macadamia nuts should be pretty good.
Recipe modified from Melissa Stadler
1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips
1 cup shredded coconut
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.