Name: Brown Butter Oatmeal Pecan Cookies
Prep time: 20 min
Cook time: PT-488495H58M21S
Total time: PT-488495H58M21S
Cuisine: American
Ingredients: ½ cup unsalted butter; 1 cup light brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 ¾ cups all‑purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; ½ teaspoon ground cinnamon; 1 ¾ cups old‑fashioned rolled oats; ¾ cup chopped pecans

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These brown butter oatmeal pecan cookies are rich, chewy, and deeply flavorful. The nuttiness of browned butter pairs perfectly with old-fashioned oats and toasted pecans, delivering crisp edges and soft, melt-in-your-mouth centers. It’s a classic cookie with an elevated twist that I always reach for when I want something comforting yet special. Brown Butter Oatmeal Pecan Cookies

Why You’ll Love This Recipe

I love how these cookies balance flavor and texture—crispy on the outside, chewy in the middle, and loaded with nutty, caramel-like depth from the browned butter. The oats give them a hearty chew while the pecans bring just the right amount of crunch. They’re quick to make, easy to customize, and perfect for any occasion, whether it’s a cozy evening or a crowd-pleasing bake sale.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 ¾ cups all‑purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon
1 ¾ cups old‑fashioned rolled oats
¾ cup chopped pecans

directions

I start by browning the butter in a saucepan over medium heat, stirring until it foams, darkens, and smells wonderfully nutty—this takes about 5–7 minutes. I let it cool until just warm.
While it cools, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon, then set it aside.
In a large mixing bowl, I beat the cooled brown butter with both sugars until the mixture is smooth. I add the eggs one at a time, then pour in the vanilla and mix until well combined.
I slowly add the dry ingredients to the wet, mixing on low just until everything comes together—no overmixing here.
Then, I fold in the oats and chopped pecans by hand.
Using a cookie scoop or spoon, I shape the dough into balls (about 2 tablespoons each) and space them out on the baking sheets. For a thicker cookie, I sometimes chill the dough for 30 minutes before baking.
I bake the cookies for about 10–12 minutes, just until the edges turn golden and the centers look slightly underbaked.
Once out of the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24–30 cookies, depending on the size of each scoop.
Prep time: 20 minutes
Cook time: 10–12 minutes per batch
Total time: About 40 minutes (including optional chilling time)

Variations

I sometimes swap the pecans for walnuts or add a handful of chocolate chips for a decadent twist.
For a spiced version, I add a pinch of nutmeg or cloves with the cinnamon.
If I’m aiming for a lower sugar cookie, I reduce the granulated sugar by a few tablespoons without sacrificing too much flavor.
For extra texture, I mix in some shredded coconut or dried cranberries.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 2 months. When I’m ready to eat, I let them thaw at room temperature or warm them in the microwave for 10–15 seconds to bring back that fresh-baked feel.

FAQs

How do I know when the brown butter is ready?

I look for a golden-brown color, a nutty aroma, and tiny brown bits forming at the bottom of the pan—usually around 5–7 minutes on medium heat.

Can I use quick oats instead of old-fashioned oats?

I prefer old-fashioned oats for their hearty texture, but in a pinch, quick oats can be used. The cookies will be slightly softer and less chewy.

Why chill the dough before baking?

Chilling helps prevent spreading, leading to thicker cookies with a more defined shape and chewier center. I do it especially when I want a bakery-style cookie.

Can I toast the pecans beforehand?

Absolutely. I like to toast them in a dry skillet or oven for 5–7 minutes to enhance their nutty flavor—it makes a big difference.

Can I freeze the dough instead of the baked cookies?

Yes, I scoop the dough into balls, freeze them on a tray until solid, then store in a freezer bag. When baking from frozen, I just add a couple of extra minutes to the bake time.

Conclusion

These brown butter oatmeal pecan cookies are one of my all-time favorites to bake and share. They’ve got it all—rich, deep flavor, chewy oats, nutty pecans, and that irresistible brown butter aroma. Whether I’m making them for a cozy weekend or packing them up as gifts, they never fail to impress. Give them a try—I think you’ll love them as much as I do.

Brown Butter Oatmeal Pecan Cookies