Browned Butter Island Cookies

Okay folks for starters, I don't think I EVER want to make another cookie without melting and browning the butter first!!!!  Talk about incredible depth of flavor!  I took another awesome recipe from Picky Palate and modified it by adding butterscotch morsels and coconut!  I have to admit I was a little skeptical at first.  I mean how in the world is a cookie that will already be temperamental because you are using butter even have a chance of holding up when you melt that butter down to liquid right???!  Well I decided to try it anyway and the results equaled perfection!  The combination of the butterscotchy and nutty aroma from the browned butter, butterscotch morsels and sweetened coconut was nothing less than an awesome combination!  Total satisfaction in the mouth!

Preheat your oven to 375 degrees
In a saucepan over medium heat add:
1 cup (2 sticks) salted butter
Allow butter to melt, it will start to pop and crackle.  Watch it closely and with in about 5 minutes you should start to see little brown bits forming accompanied by a warm nutty aroma.  Immediately remove from heat, transfer to a small bowl to cool down for about 5-10 minutes.
In the bowl of an electric mixer add and mix well:
1 1/4 cups brown sugar
1/4 cup granulated sugar
1 cup cooled browned butter
Add and mix well:
2 large eggs
2 teaspoons vanilla
Add and mix just until incorporated:
2 3/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Add and mix well:
3/4 of an 11 oz package of butterscotch morsels
1 cup firmly packed sweetened, shredded coconut
A small 1-1 1/2 in ice cream scoop works best to keep cookies uniform and all the same size.  If you don't have one of these don't fret just use a cereal spoon and drop 1-1 1/2 in balls onto your cookie sheet.  Then into the 375 oven for 9-11 minutes.  This recipe makes around 3 dozen cookies!


image by Kara