I first posted this cookie recipe in March 2012 when I baked a batch to share with Frances Mayes, author of Under the Tuscan Sun. I arrived at her San Francisco cookbook signing on a dreary day with cello bag of cookies in hand (surely I’m not the only one that bakes for those I admire?). Meeting Frances was a dream realized and fortunately, she loved the cookies.

Toasted Oatmeal-Pecan Cookies | Tutti Dolci

Today’s revisit comes with updated photos and a few adjustments to the recipe for even chewier oatmeal cookies. With brown butter, toasted oats, and homemade pecan butter, this recipe is more time-consuming than most, but each step results in layers of rich flavor. Take the purist route and top the cookies with pecans, or drizzle with melted chocolate for extra indulgence.

Toasted Oatmeal-Pecan Cookies | Tutti Dolci

Toasted Oatmeal-Pecan Cookies
1/2 cup plus 1 Tbsp unsalted butter, divided
1 cup rolled oats
1 cup pecans
1 tsp vegetable oil
2/3 cup flour
1/2 cup bread flour
1 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
2 tsp vanilla extract
Pecans for topping (optional)

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 to an hour. Remove from freezer to soften slightly.

Melt remaining 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, bread flour, cornstarch, 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. Transfer dough to an airtight container and refrigerate for at least 12 hours, or up to 3 days.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly (top with pecan if desired). Bake, rotating pans halfway through, for 8 to 9 minutes, until set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.

Yield – 27 cookies
Calories – 125 (per cookie)
Carbs – 15

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

YOUR WEEKLY DESSERT FIX IS JUST ONE CLICK AWAY

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 comments

  1. I’d give just about anything for a batch of these cookies right now! Everyone must have homemade cookies on Monday, right?

    P.S. I love buttering people up with baked goods too!

  2. You baked cookies and brought them for cookbook signing? You are so sweet!!!! I bet she remembers you very well because of your yummy cookies. Love the texture of cookies you described here and I like seeing old recipes getting revised so I get to see the recipe again!

  3. Luv, luv – oatmeal cookies. Toasting the oats & pecans must lend a whole new flavor – this is Autumn baking at its best. Luv the images, Laura, the pecans give it such a warmth.

  4. I still haven’t baked anything with toasted oats and ever since the guest post you did for, I think about it but never do it. That has to change. These look amazing!

  5. Toasted oats and pecans! What a wondrous cookie. I understand why Frances Mayes loved these cookies! I often give gifts of homemade cookies; who could resist?

  6. “Under the Tuscan Sun” is one of my all time favorite books! Of course Frances loved the cookies and won’t forget the sweet fan who brightened her day by bringing them! I am sure the extra touches are well worth it 🙂

  7. How cute that you brought Frances Mayes cookies! I bet it was a sweet surprise. I love pecans and hardly ever add them to cookies-now that will change w/this recipe:)

  8. Unbeknownst to us when we visited Positano during our honeymoon years ago, we stayed in a room where one of the scenes of the movie was filmed. So every time I hear or read that title, I am reminded of the wonderful time my husband and I had in that part of Italy.

    These cookies are absolutely gorgeous and I will eat a pecan cookie any time of day.

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY