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Chocolate Chip Cookies with oats, pecans and browned butter
- 1 cup unsalted butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup uncooked quick oats
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- 12 ounces semisweet chocolate chips (2 cups)
- 1 cup pecans, toasted and rough chopped
- In a large saucepan melt the butter over medium heat. Continue to cook the butter until the solids separate and lay on the bottom. Watch the butter closely and occasionally swirl the pan as the solids brown and the butter begins to have a slightly nutty aroma. Remove the pan from the heat and immediately add the dark brown and granulated sugars. Stir until the sugars are incorporated and smooth. Chill the mixture for 10 minutes. This butter-sugar mixture creates the toffee flavor that is so unusual in this cookie.
- Remove the sugar-butter mixture from the refrigerator and add the whole egg, egg yolk, and vanilla. Stir with a wooden spoon or spatula until blended. Add the flour, oats, baking soda, salt and cinnamon. Fold together until blended and then add the pecans and chocolate chips.
- Using a 2-tablespoon scoop, form the dough into balls and place on a parchment lined baking sheet. Chill the dough balls for 30 minutes.
- Preheat the oven to 325°F. Bake the cookies on a light colored parchment lined baking sheet spaced 2 inches apart for 14-16 minutes or until lightly browned. Cool completely on a wire rack and store in an airtight container.
- Makes 36 cookies
(slightly based on a recipe on The Cooking Channel)
There you have it – the perfect cookie for any occasion! I have so many recipes I want to try this weekend. What do you have planned? Reading a good book? Going to see a movie? Maybe just doing laundry? Whatever you do I hope you have a great time. Thanks so much for stopping by!