Side Pannel
Toasted Oatmeal-Pecan Cookies
Toasted Oatmeal-Pecan Cookies
- Recipe Submitted by Angus on 11/20/2014
Category: Kids, Cookies, Desserts
Ingredients List
- 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)
Directions
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”³ 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.
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”³ 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.
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