While the hot muggy hand of summer has yet to release the sunshine state, I am ready to enthusiastically jump into fall with both feet. Who knows, maybe a little wishful thinking will speed up the season dip of the thermostat. Since sweaters and long sleeves are out of the question, I’ve turned instead to warm toasty baked goods to help us get into an autumnal state of mind. These Brown Butter Oatmeal cookies are the perfect complement to almost any warm or cold fall beverage.
2 sticks (1 cup) unsalted butter
1 cup dark brown sugar
2 large eggs
1 tsp vanilla extract or paste
2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cups chopped pecans
*Flaky Sea Salt for finishing – Optional
1. Preheat oven to 350 degrees F.
2. In a frying pan, toast chopped pecans over medium heat for 3-5 minutes, stirring occasionally until they become fragrant. Set aside to cool.
3. In a sauce pan, brown butter over medium heat, stirring occasionally, until it has become golden brown. Remove from heat and transfer to a heat safe bowl to cool for 1 hour.
4. Sift together flour, salt and baking soda and set aside.
5. Using a hand or stand mixer beat together the browned butter and dark brown sugar for 5 minutes. The mixture should be lighter in color and slightly fluffy.
6. One at a time, beat in the eggs and add the vanilla.
7. Add the flour mixture to the wet mixture and stir until just combined.
8. Fold in the oats and the chopped pecans.
9. Place the cookie dough into the fridge for 20-25 minutes so it can firm up.
10. Using a medium cookie scoop, scoop mixture on to lined baking sheet leaving 1-1 1/2 inches between each cookie.
11. Bake cookies for 9-12 minutes (depending on size) and sprinkle with sea salt as soon as they are removed from the oven. Allow cookies to cool for 5 minutes before removing from the cookie sheet.
*With my cookie scoop, this recipe made 18 cookies.