5.0 from 21 votes
Brown Butter Oatmeal Pine Nut Cookies
Soft and chewy cookies are made with nutty brown butter, classic oats, and buttery toasted piñons for a flavorful Southwest cookie.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 38 cookies
Calories: 103 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 2 ticks (1 cup) unsalted butter
- 4.5 ounces piñon (pine nuts)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned oats
Instructions
- Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
- Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
- When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
- Melt and brown butter then bring back to room temperature.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt and set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat well.
- Slowly add dry ingredients to creamed mixture and beat.
- With a spoon, fold in oatmeal and the toasted pine nuts.
- Use a 2-tablespoon cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on parchment lined baking sheet.
- Bake at 350°F about 11 to 13 minutes or until browned. Remove to wire racks to cool.
Cup of Yum
Notes
- Make-ahead: Freeze dough balls and bake straight from frozen. Just add 2–3 minutes to baking time. Tip: You can make the dough ahead of time and scoop out individual cookie portions. Set them on a parchment-lined tray or plate, freeze until solid, then toss into a zip-top bag. That way, you can have fresh, home-baked cookies on demand!
- Store cooled cookies in an airtight container for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Freeze unbaked cookie dough balls up to 3 months.
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
9mg
(3%)
Sodium
65mg
(3%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
15IU
(0%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 65mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.