Brown Butter Oatmeal Cookies with Pecans, Dates & Dark Chocolate Chunks
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!
50 min
Prep
10 min
Cook
60 min
Total
32
Servings
Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 1.75 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 0.5 tsp ground cinnamon
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1.75 cup old fashioned rolled oats
- 1 cup chocolate chunks
- 0.75 cup pecans, chopped
- 0.75 cup dates, chopped
- flaky sea salt, for sprinkling on cookies
Instructions
- 1
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.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- 3
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.
- 4
Add the eggs and vanilla extract. Mix until combined.
- 5
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, chocolate chunks, pecans, and dates.
- 6
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
Nutrition (per serving)
210kcal
Calories
3g
Protein
28g
Carbs
10g
Fat
2g
Fiber
120mg
Sodium
Nutritional values are estimates only. Actual values may vary based on ingredients used.
