Brown Butter Oatmeal Cookies with Pecans, Dates & Dark Chocolate Chunks Recipe
User Reviews
5
6 reviews
Excellent
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Prep Time
50 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
32 cookies
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Calories
194 kcal
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Course
Baked Goods
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Cuisine
American
Brown Butter Oatmeal Cookies with Pecans, Dates & Dark Chocolate Chunks Recipe
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These Brown Butter Oatmeal Cookies with Pecans, Dates, and Chocolate Chunks are the perfect blend of sweet and savory, offering chewy texture, rich flavors, and irresistible crunch. Ideal for any occasion!
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Ingredients
- 1 cup unsalted butter cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 3/4 cups rolled oats old fashioned
- 1 cup chocolate chunks
- 3/4 cup pecans chopped
- 3/4 cup dates chopped
- sea salt for sprinkling on cookies, flaky
Instructions
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl. Cover and place in the fridge so it can cool while you prep the other ingredients.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
- Add the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, chocolate chunks, pecans, and dates.
- Scoop the cookie dough into balls, about 2 tablespoons of dough per cookie. Place onto a plate or baking sheet that has been lined with parchment paper. Cover the balls with plastic wrap and refrigerate for a minimum of 30 minutes. The dough can be chilled for up to 48 hours.
- When ready to bake, preheat the oven to 350 degrees F. Remove the dough balls from the fridge to allow them to soften a little while the oven preheats. Place the balls on a large baking sheet with parchment paper, about 2-inches apart.
- Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still soft in the center.
- Remove from the oven and sprinkle with a little flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Notes
- I like to toast the pecans before adding them to the dough. In a small skillet over medium heat, add the pecans and cook, stirring occasionally, until toasted. This will only take a few minutes, watch closely so they don't burn. Let them cool before chopping and adding to the dough.
- If your dates are a little hard, you can place them in hot water for 10 minutes to soften them up. Dry with a paper towels and then chop them into small pieces.
- Store the cookies in an airtight container for up to 4 days on the counter. You can also freeze the cookies or cookie dough for up to 3 months.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
26mg
(9%)
Sodium
115mg
(5%)
Potassium
103mg
(2%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
201IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 115mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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