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Chewy Brown Butter Cookies
5 min
1 hr 30 min
1 hr 35 min
1 dozen
Steps
- Melt 2 tablespoons/28 grams butter in a large saucepan over medium heat, stirring until the milk solid bits are tan and smell toasty, 3 to 5 minutes total.
- Add the pecans and stir until the milk solid bits are dark brown and the nuts smell toasty, 2 to 3 minutes. Turn off the heat and stir in the oats and salt until the oats have soaked up the butter. Cool until ready to use.
- Whisk the flour and baking soda in a small bowl; set aside. Using a stand mixer fitted with the paddle or a large bowl and wooden spoon, beat the brown sugar and remaining 6 tablespoons/86 grams butter until the mixture looks like a mound of wet sand. Add the egg and maple syrup and beat until evenly blended in.
- Add the flour mixture and mix on low speed (or gently by hand) just until incorporated, then add the pecan-oat mixture, being sure to scrape in all the salt and bits from the pan. Mix until evenly dispersed.
- Form the dough into 12 even balls using an ice cream or large cookie scoop (or your hands). Place on a large plate (it’s OK if they’re touching) and refrigerate until firm, at least 30 minutes. The dough can be chilled, covered or in an airtight container, for up to 3 days, or frozen for up to 1 month.
- When ready to bake, heat the oven to 350 degrees. Line 1 large or 2 regular baking sheets with parchment paper. Arrange the cold dough balls 3 inches apart on the prepared sheet(s) and flatten slightly if chilled for longer than an hour. Sprinkle the tops with flaky salt.
- Bake until golden brown around the edges, 15 to 18 minutes. (If baking from frozen, the cookies will need a few more minutes). Cool completely on the sheets. The cookies will keep in an airtight container for up to 5 days at room temperature or up to a month in the freezer.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
