Pecan and Brown Butter Oat Cookie Recipe

We’re diving into a cookie recipe that’s guaranteed to win over your heart (and your taste buds): Pecan and Brown Butter Oat Cookies. Think chunky dark chocolate, buttery pecans, and the nutty magic of brown butter coming together in a chewy, oaty cookie that feels like a warm hug straight from the oven.

This isn’t your average cookie recipe. Oh no, I’ve taken the classic oatmeal cookie and given it a decadent twist. The hero ingredient here is brown butter, with its rich, nutty aroma that elevates every single bite. Paired with crunchy chopped pecans, it brings a buttery depth that’s perfectly balanced by the bittersweet chunks of dark chocolate. And let’s not forget the oats – they provide that hearty texture we all love, making these cookies wholesome and utterly irresistible. I promise you that you’ll end up eating as much raw cookie dough as you will the baked cookies.

You need to hold your nerve when browning the butter, you want to toast all those milk solids to give that nutty flavour. It will start smelling of hazelnuts, which can’t be a bad thing at all.

Whether you’re baking for a weekend treat, a cosy night in, or just having delicious cookie dough in the freezer to hand, these cookies will deliver. They’re easy to whip up, but they taste like something that took hours of careful crafting.

In this recipe, I’ll walk you through every step, from browning the butter to achieving the perfect oaty chew. Ready to fill your kitchen with the aroma of nutty, chocolatey goodness? Let’s preheat that oven and get baking!

Pecan and Brown Butter Oat Cookie Recipe - www.foodnerd4life.comStack of Pecan and Brown Butter Oat Cookie Recipe - www.foodnerd4life.com

Equipment You'll Need

Ice Cream Scoop
Baking Tray
Bowl
Cooling Rack
Parchment Paper
Spatula
Kitchenaid Mixer
Ice Cream Scoop
Baking Tray
Bowl
Cooling Rack
Parchment Paper
Spatula
Kitchenaid Mixer
Print
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Pecan and Brown Butter Oat Cookie Recipe - www.foodnerd4life.com

Pecan and Brown Butter Oat Cookie Recipe


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  • Author: foodnerd4life
  • Total Time: 30 minutes
  • Yield: 8 Cookies 1x

Description

Makes 8 Cookies


Ingredients

Units Scale
  • 113g Unsalted Butter
  • 100g Light Brown Sugar
  • 50g Caster Sugar
  • 1 Free Range Egg
  • 1/2 tsp Vanilla Extract
  • 130g Plain Flour
  • 60g Oats, plain porridge oats
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 130g Pecans, roughly chopped
  • 130g Dark Chocolate, big chunks

Instructions

1. In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. At this point, weigh your brown butter to make sure you have at least 90g. If you have a little less, mix in some water until you reach 90g.
2. Transfer the brown butter to a medium sized mixing bowl and  chill. Once the butter has cooled, whisk in both sugars. Whisk in the egg and vanilla until well combined.
3. Add in the flour, oats, bicarbonate of soda, baking powder, and salt. Use a rubber spatula to fold the mixture together until a few flour streaks remain.
4. Add in the chopped pecans and chocolate and fold just until no flour streaks remain. Cover the bowl with cling film, and chill the dough in the fridge for at least 30 minutes.
5. Preheat the oven to 175°C. Line a baking sheet with parchment paper. Scoop out heaping 3 tbsp. scoops of dough (I use an ice cream scoop) setting them on the cookie sheet at least 2″ apart to allow room for spreading. Bake for 12-14 minutes, until the edges of the cookies turn golden brown.
6. Allow the cookies to rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

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