candied pecan cookies
There’s a new pecan cookie in town, and this one is unlike any you’ve tried. Buttery rich and studded with candied pecans, this cookie is nearly equal parts candied pecans and brown butter dough, a ratio that is just right.
Dunked in cinnamon-sugar for a sparkling finish, these cookies will have you rethinking the basic (and dare I say boring?) pecan cookie, imagining it in a fresh new light.
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- 1 large egg white, at room temperature
- 1/4 tsp vanilla extract
- 1 1/4 cups pecans
- sea salt
- 1/2 cup unsalted butter
- 1 1/3 cups flour
- 1 cup rolled oats, toasted
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 1/4 cups candied pecans, roughly chopped
- 3 Tbsp sugar
- 3/4 tsp cinnamon
- For the candied pecans, preheat oven to 275°F and line a rimmed baking sheet with parchment paper. Combine brown sugar and cinnamon in a large ziplock bag. Whisk egg white and vanilla in a small bowl until frothy (about 1 minute); add pecans and toss to coat. Remove pecans with a slotted spoon and add to brown sugar mixture; seal ziplock bag and toss to coat pecans. Spread pecans in an even layer on prepared baking sheet. Bake for 30 minutes, stirring halfway through, until dry to the touch. Sprinkle with sea salt and let cool completely.
- For the cookies, cook 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 solidified, about 45 minutes to an hour.
- Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg and vanilla bean paste until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in candied pecans. Cover dough and chill in the refrigerator for at least 4 hours, preferably overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets and flatten slightly.
- Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
To toast oats, spread in a thin layer on a baking sheet and bake at 350°F for five to ten minutes, stirring halfway through.
- Calories: 140