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Brown Butter Cowboy Cookies

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Ingredients

  • 1 ½ cups (3 sticks) Unsalted Challenge Butter

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon salt

  • 1 ½ cups granulated sugar

  • 1 ½ cups packed light-brown sugar

  • 3 eggs

  • 1 tablespoon vanilla

  • 3 cups semisweet chocolate chips

  • 3 cups old-fashioned rolled oats

  • 2 cups unsweetened flake coconut

  • 2 cups chopped pecans 

 

Directions

  1. Place butter in a pan over medium-high heat. Cook until butter begins to smell nutty, and brown pieces start to form. Remove from heat and refrigerate until solid.

  2. Preheat the oven to 350 degrees.

  3. Mix flour, baking powder, baking soda, cinnamon, and salt in a bowl.

  4. In a very large bowl, beat browned butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.

  5. Add eggs one at a time, beating after each. Beat in vanilla.

  6. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut, and pecans.

  7. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

  8. Bake for 15 to 17 minutes, until edges are lightly browned. Remove cookies from the rack to cool.

Makes 3 ½ dozen cookies

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Chef Tip: Using a cookie scoop will help maintain a consistent cookie size, and cookies will bake evenly. If a thick, taller cookie is desired, place dough on a cookie sheet into the refrigerator before baking for 15 minutes.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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