Hi there! Let me introduce myself. I’m Jamie I’m obviously Jamie this blog is called Hey, Jamie Bakes it makes sense right? Now that I have that awkward introduction out of the way lets start talking about these cookies.
Ah yes, cookies. Who doesn’t like cookies? Weird people that’s who. Did I just answer myself on this blog? Don’t answer that! No this is not awkward at all… Okay, okay, yes cookies lets talk about cookies this is why you are here right?
Lets just with this… Brown butter! Nothing is like it, it’s so delicious and makes things have a nutty flavor.
Be sure to get all the brown bits in there so yes get that pan empty trust me on this!
Now these cookies and very sweet. like wowza sweet, maybe you can impress a certain bearded guy that you know with them? He may just fall in love with you they are just that great. I mean these cookies are full of chocolate covered sunflower seeds and coconut don’t get worried this cookie you will not have texture issues with I promise. But seriously if you don’t like coconut or sunflower seeds you can use white chocolate chips or chocolate chunks or nuts or dried fruit.
Look at those Gems in that Batter!
Okay so after you fold in those delicious gems you scoop your batter on to a pan even spaced of course. and place them in your preheated oven and they bake 10 to 12 minutes. Be sure to let them cool before you eat them, unlike me. I’m a sucker for a warm cookie and maybe I like to burn my mouth okay? I mean I’m a lady here I take responsiblity for my own actions. with that being said. No one judges here at Hey Jamie Bakes.
Now lets get you that recipe!
BROWN BUTTER CHOCOLATE SUNFLOWER SEED COOKIES
1/2 cup (1 stick) butter, don’t even think of using margarine
1 cup packed light or dark brown sugar
2 Tablespoons milk
1 large egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
Half cup of coconut
1 cup chocolate covered sunflower seeds
Preheat oven to 350 degrees F. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.
Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed in. Fold in the coconut and sunflower seeds.
Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are deliciously golden. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.