Description
Chewy oatmeal cookies enriched with nutty brown butter and crunchy pecans. Rich flavor, crisp edges with a soft center.
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
Instructions
- Brown the butter: melt butter in saucepan over medium heat, stirring until it foams, darkens, and smells nutty (about 5‑7 minutes). Let cool until just warm.
- Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
- In a large bowl, beat cooled brown butter with brown and granulated sugars until smooth. Add eggs one at a time, then vanilla; mix until incorporated.
- Gradually add the dry mixture into the wet ingredients, mixing on low until just combined. Do not overmix.
- Fold in oats and chopped pecans.
- Scoop dough into balls (about 2 tablespoons each) and place on prepared baking sheets, spacing a few inches apart. Optionally, chill dough for 30 minutes for less spreading.
- Bake for about 10‑12 minutes, until edges are lightly golden and centers are still soft.
- Allow cookies to cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and improves texture.
- Toast the pecans before chopping to enhance their flavor.
- If you like more chew, don’t bake until fully golden—edges set first, centers continue to cook slightly after removing.
- You can adjust sugar—reduce granulated sugar if wanting slightly less sweetness.
Nutrition
- Serving Size: 1 cookie (assuming 24 cookies total)
- Calories: ≈ 190 kcal
- Sugar: ≈ 14 g
- Sodium: ≈ 115 mg
- Fat: ≈ 10 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 3‑4 g
- Trans Fat: ≈ 0.2 g
- Carbohydrates: ≈ 24 g
- Fiber: ≈ 2 g
- Protein: ≈ 2 g
- Cholesterol: ≈ 25 mg
