The Final Consolation Cookie

I LOVE an excellent oatmeal cookie and these cookies are loaded with goodness.

The nutty richness of the brown butter, the chewiness of the oats, the sweetness of the dates, the toasted pecans, AND the melty chocolate chunks all come collectively fantastically. And naturally the cookies are completed with just a little flaky sea salt. The flavors will WOW you!

And I usually don’t love nuts in my cookies, however belief me, the pecans work on this recipe. They add the right crunch and nutty depth, complementing the the dates and wealthy chocolate.

The cookies are comforting, satisfying, and oh so scrumptious! I hope you’re keen on them as a lot as I do.

Key Components

• Brown Butter: That is the key ingredient that elevates the flavour profile of the cookies. Brown butter provides a toasty, nutty richness to the dough.
• Oats: Old style rolled oats are the important thing to reaching that chewy, satisfying texture. I don’t suggest fast oats as a result of they may change the feel of the cookies.
• Pecans: You don’t should toast the pecans, however toasting enhances their pure taste, making them style richer and nuttier. To toast the pecans: In a skillet, add the pecans and cook dinner for a couple of minutes over medium warmth, stirring sometimes, till toasted. Watch them carefully as a result of they will go from toasted to burnt shortly. Allow them to cool earlier than chopping and including to the dough. I’ve additionally used candied pecans on this recipe and they’re good too!
• Dates: Use medjool dates, if they’ve a pit, take away earlier than chopping. Make sure that the dates are good and gentle. You’ll be able to at all times soak them in sizzling water for 10 minutes if they’re just a little exhausting, it will soften them up. Pat dry with a paper towel earlier than chopping.
• Chocolate Chunks: I like to make use of darkish chocolate chunks for optimum chocolate taste. The chunks will soften and create chocolate puddles within the cookies. You should use semisweet or milk chocolate and chocolate chips will work too.

Learn how to Make Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate

• Brown the butter. In a saucepan, soften the butter over medium warmth. Stir continuously because the butter foams and turns golden brown and smells nutty (about 5-7 minutes). As soon as carried out, take away it from the warmth and switch to small bowl. Place within the fridge to chill whilst you prep the opposite elements.

• Mix dry elements. In a medium bowl, whisk collectively the flour, baking soda, salt, and cinnamon.

• Combine the Moist Components: In a big bowl, beat collectively the cooled brown butter with the sugars. Cease and scrape down the perimeters of the bowl with a spatula, if essential. Add the eggs and vanilla and blend till easy.

• Mix dry and moist elements. Add the dry elements into the moist elements, and blend on low till simply mixed. Don’t over combine.

• Add the oats and mix-ins. Fold within the oats, pecans, chopped dates, and chocolate chunks. The dough shall be thick, however that’s what makes these cookies so chewy and scrumptious. I at all times pattern just a little cookie dough:)

• Kind into balls. Scoop the cookie dough into balls, about 2 tablespoons of dough per cookie.
• Chill. Place onto a plate or baking sheet that has been lined with parchment paper. Cowl the balls with plastic wrap and refrigerate for no less than half-hour. The dough could be chilled for as much as 48 hours.

• Bake. Preheat your oven to 350°F. Line a big baking sheet with parchment paper. Drop rounded tablespoons of dough onto the ready sheet, spacing them about 2 inches aside. Bake for 10 minutes or till the perimeters are barely golden brown, however the cookies are nonetheless gentle within the middle. Don’t over bake.

• Cool. Permit the cookies to chill on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill utterly.

Learn how to Retailer

• Storing at Room Temperature: Retailer the cookies in an hermetic container on the counter for as much as 4 days.
• Freezing Baked Cookies: Place cooled cookies in a freezer container or bag and freeze for as much as 3 months. Eat frozen or thaw and luxuriate in!
• Freezing Cookie Dough: Place the cookie dough balls on a baking sheet. Freeze for 30 to 60 minutes or till stable. Switch the dough balls to a freezer bag or container. Freeze for as much as 3 months. Whenever you’re able to bake, simply place the dough balls on a baking sheet and bake from frozen, including an additional minute or two to the baking time.

Cookies

Brown Butter Oatmeal Cookies with Pecans, Dates & Darkish Chocolate Chunks Recipe

These Brown Butter Oatmeal Cookies with Pecans, Dates, and Chocolate Chunks are the right mix of candy and savory, providing chewy texture, wealthy flavors, and irresistible crunch. Superb for any event!

• Place the butter in a medium saucepan and soften over medium warmth, stirring usually, till it foams, smells nutty, and browns. This can take about 5 to 7 minutes. Scrape the browned butter right into a small bowl. Cowl and place within the fridge so it may possibly cool whilst you prep the opposite elements.

• In a medium bowl, whisk collectively the flour, baking soda, salt, and cinnamon. Put aside.

• Within the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars collectively till easy, scraping down the perimeters of the bowl with a spatula as essential.

• Add the eggs and vanilla extract. Combine till mixed.

• Add the dry elements and blend on low till simply mixed. Don’t over combine. Stir within 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. Cowl the balls with plastic wrap and refrigerate for no less than half-hour. The dough could be chilled for as much as 48 hours.

• When able to bake, preheat the oven to 350 levels F. Take away the dough balls from the fridge to permit them to melt a short time the oven preheats. Place the balls on a big baking sheet with parchment paper, about 2-inches aside.

• Bake for 10 to 12 minutes or till cookies are golden brown across the edges however nonetheless gentle within the middle.

• Take away from the oven and sprinkle with just a little flaky sea salt. Let the cookies cool on the baking sheet for five minutes. Switch to a cooling rack to chill utterly.

I wish to toast the pecans earlier than including them to the dough. In a small skillet over medium warmth, add the pecans and cook dinner, stirring sometimes, till toasted. This can solely take a couple of minutes, watch carefully so that they don’t burn. Allow them to cool earlier than chopping and including to the dough. 
In case your dates are just a little exhausting, you may place them in sizzling water for 10 minutes to melt them up. Dry with a paper towels after which chop them into small items. 
Retailer the cookies in an hermetic container for as much as 4 days on the counter. You too can freeze the cookies or cookie dough for as much as 3 months. 

Energy: 194kcal, Carbohydrates: 24g, Protein: 2g, Fats: 10g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Ldl cholesterol: 26mg, Sodium: 115mg, Potassium: 103mg, Fiber: 2g, Sugar: 14g, Vitamin A: 201IU, Vitamin C: 0.03mg, Calcium: 20mg, Iron: 1mg

Key phrases brown butter, chocolate, dates, oatmeal, pecans

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