I’d like to establish a new tradition called “Cookie Sundays.” Setting aside a Sunday afternoon to make a batch of cookies is a pleasurable way to ease into a new week, and later, when the Monday blues hit, you’ll remember those freshly baked cookies waiting to be nibbled. I predict that thought will brighten your outlook considerably!
As for the cookies, you can’t go wrong with toasted oatmeal-pecan. Using browned butter, toasted oats, and homemade pecan butter makes this recipe slightly time-consuming, but each step is so worth it – the resulting cookies feature crisp exteriors with chewy centers, and a hint of salt offsets the richness of the pecans and browned butter. These may just be the best oatmeal cookies ever. There, I said it. Try them and tell me if you don’t agree!
Toasted Oatmeal-Pecan Cookies
Adapted from Martha Stewart Living
1/2 cup unsalted butter
1 Tbsp unsalted butter
1 cup rolled oats
1 cup pecans
1/2 tsp vegetable oil
1 cup plus 2 Tbsp flour
1 tsp baking soda
1/2 tsp salt
1/3 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla extract
Cook 1/2 cup butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Remove from freezer to soften slightly.
Melt 1 tablespoon butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until toasted, about 5 minutes. Remove from heat; place on a plate lined with paper towel to cool slightly. In the same skillet, toast pecans over medium heat until golden and fragrant, about 5 minutes. Cool slightly, then pulse 1/2 cup pecans in a food processor until coarsely ground; add oil and process until a smooth paste forms. Coarsely chop remaining half cup pecans.
Whisk together flour, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined, then beat in pecan butter. Reduce speed to low and mix in toasted oats and pecans. Gradually add flour mixture and beat just until incorporated; cover and refrigerate 30 minutes.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 10 minutes or until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.
Yield – 32 cookies (serving size: 1 cookie)
Calories – 100
Carbs – 11