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Browned Butter Crispies Cookies

I've made many cookie recipes in my lifetime. This cookie recipe has moved to to very top of my faves! They are chewy, yes crispy on the edges. You can really taste the butter! We love the added pecans and the small amount of oatmeal compliments the nuttiness of the pecans. Best of all, I can shape the dough into a log, slice them and freeze. It's a matter of self-preservation because I'd be tempted to eat them all if I baked the entire batch!
Course Dessert
Cuisine American
Keyword brown butter crispies, chewy cookies, oatmeal cookies
Prep Time 25 minutes
Cook Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 40 minutes
Servings 36 cookies
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Baking Sheets and Parchment paper

Ingredients

Brown Butter:

  • 1 cup (2 sticks) salted butter make this first, so it can cool

For the cookie batter:

  • 1 cup Brown Butter recipe follows, at room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3 cups quick-cooking oats
  • 1/2 cup pecans finely chopped

Instructions

  • Cream the Brown Butter with both sugars in a stand mixer until well combined.
  • Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
  • Combine the flour, salt and baking soda in a separate bowl.
    Mix carefully into the egg/butter mixture until well combined.
    Add the quick-cooking oats and mix well again.
    Add the finely chopped pecans and mix well to combine.
  • Divide the dough in half and place each half of the dough on a sheet of waxed paper.
    Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
  • When you are ready to bake, preheat the oven to 350 degrees F.
    Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10-15 minutes, depending on your oven.
    NOTE: My oven took 15 minutes to bake. The edges were a light golden brown. The middle of the cookies look a lot softer in the center- but set, once they had cooled.
    Let cool on the cookie sheets, then store in an airtight container. The baked cookies were good for up to 3 days.

Notes

Recipe source: The Pioneer Woman, Food Network