Oatmeal-Pecan Cookies - butter

Method

• Preheat oven to 375.
• Melt the butter in a heavy-bottomed skillet set over medium heat, whisking constantly, then cook until lightly browned bits form in the bottom of the skillet and the butter is light tan in color with a nutty aroma, about 8 minutes.
• Remove from heat; butter will continue to brown even after removed from heat.
• Transfer butter to a medium bowl and place in the refrigerator.
• Chill for at least 1 hour.
• Meanwhile, place the pecans on a baking sheet and bake until fragrant and browned, stirring the pecans halfway through, about 5 minutes.
• Let cool.
• When cool, coarsely chop.
• Adjust oven racks to upper and lower third of the oven and reduce oven heat to 350.
• Line two baking sheet pans with parchment paper.
• In a medium bowl, whisk together the oats, flour, baking powder, salt and cinnamon.
• Set aside.
• To the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, dark brown sugar and sugar (Alternately, use a large bowl and a hand-held electric-mixer.)
• Beat on high until the mixture is fluffy, about 3 minutes.
• Scrape down sides of the bowl with a spatula.
• Beat in the eggs and vanilla until just combined.
• With mixer on low, add the oat mixture in 2 batches, beating just until combined.
• Add the chopped pecans and mix.
• Drop 2-inch balls of dough onto prepared baking sheets using a tablespoon or small ice-cream scoop.
• Flatten slightly using the bottom of a glass.
• Bake, rotating and baking sheets midway through baking, until cookies are uniformly light brown, 12 to 14 minutes.
• Let cookies cool on baking sheets until set, about 2 minutes, then transfer to a wire rack and let cool completely.
• Serve.