This is a family staple.
Ingredients
284g all-purpose flour
1 ½ teaspoon salt
1 teaspoon baking soda
114g unsalted butter
1 teaspoon ground cinnamon
150g dark brown sugar
150g granulated sugar
1/2 cup Vegetable/coconut oil
2 large eggs plus 2 large yolks
1 tablespoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 cup desiccated coconut (unsweetened)
½ cup raisins, dried cranberries or blueberries
½ pecans or almonds
Instructions
Adjust oven rack to middle position and heat oven to 180c. Line 2 rimmed baking sheets with parchment paper.
Whisk flour, salt, and baking soda together in medium bowl. Add oats, dried fruit and roasted nuts. Combine.
Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon. Enjoy the incredible aroma.
Add sugars and oil to the bowl with butter and whisk until combined. Add eggs and vanilla and whisk until mixture is smooth. Add flour, oats, dried fruit and nuts and mix until evenly distributed (mixture will be stiff).
Scoop out dough using 1 1/2 tablespoon ice cream scoop or spoon. Arrange dough balls 2 inches apart on prepared sheets. Using your damp hand, press down gently to flatten slightly.
Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centres are still soft but not wet, 10-12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
Enjoy!