Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate Chunks
There’s something undeniably comforting about a homemade cookie, and when you take that classic treat and elevate it with brown butter, pecans, dates, and chocolate, the result is nothing short of spectacular. These Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate Chunks are a perfect blend of chewy and crunchy, with a warm, nutty flavor that will make you swoon. Let’s dive into the details of this easy yet indulgent recipe!
What Makes This Recipe Special
The magic of these Brown Butter Oatmeal Cookies lies in the rich, nutty flavor of brown butter. This simple technique transforms ordinary butter into something extraordinary, enhancing the cookies’ overall depth of flavor. Combined with the chewiness of old-fashioned oats, the caramel notes of dates, and the crunch of pecans, each bite is a delightful journey. The generous chunks of chocolate add a luxurious touch, making these cookies perfect for any occasion, whether it’s a cozy evening at home or a gathering with friends.
Ingredients at a Glance
- 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 large eggs
- 1 tablespoon pure vanilla extract
- 1 3/4 cups old-fashioned rolled oats
- 1 cup chocolate chunks
- 3/4 cup chopped pecans
- 3/4 cup chopped dates
- Flaky sea salt, for sprinkling on cookies
Tools & Equipment Needed
- Mixing bowls – for mixing the dough ingredients.
- Whisk – for combining dry ingredients.
- Spatula – for folding in the oats, nuts, dates, and chocolate.
- Baking sheets – lined with parchment paper for easy cleanup.
- Cooling rack – to cool the cookies after baking.
- Measuring cups and spoons – for accurate ingredient measurements.
Cooking Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate Chunks: The Process
Step 1: Brown the Butter
Start by placing the unsalted butter in a medium saucepan over medium heat. Allow it to melt completely, then continue cooking, stirring frequently. Watch closely as the butter begins to foam and turn a golden brown. You’ll notice a nutty aroma—this is the moment to remove it from heat! Transfer the browned butter to a mixing bowl to cool slightly.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. This will ensure even distribution of the leavening agent and spices throughout your cookies.
Step 3: Mix the Sugars and Eggs
To the bowl with browned butter, add the packed brown sugar and granulated sugar. Beat together until creamy and smooth. Next, add the eggs one at a time, mixing well after each addition, and then stir in the pure vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5: Fold in the Goodies
Now it’s time to fold in the old-fashioned rolled oats, chocolate chunks, chopped pecans, and chopped dates. Use a spatula to gently combine everything, ensuring an even distribution of all the delicious add-ins.
Step 6: Chill the Dough
For the best texture, cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This step helps the flavors meld and results in a chewy cookie.
Step 7: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat for easy removal after baking.
Step 8: Portion and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie for that perfect sweet and salty balance.
Step 9: Bake to Perfection
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set. They will continue to firm up as they cool, so don’t worry if they seem a little soft when you first take them out.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them for later!
No-Store Runs Needed
- All-purpose flour – a pantry staple.
- Unsalted butter – you likely have this on hand for baking.
- Brown sugar and granulated sugar – essential for sweetness.
- Oats, chocolate chunks, pecans, and dates – all can be found in most kitchens or local grocery stores.
Don’t Do This
- Don’t skip the browning of the butter; it’s crucial for flavor.
- Avoid overmixing the dough, as this can make the cookies tough.
- Do not skip chilling the dough; this helps to enhance the texture.
- Do not overcrowd the baking sheet; give the cookies room to spread.
Meal Prep & Storage Notes
If you want to make these cookies ahead of time, the dough can be covered and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the dough in individual cookie scoops. When you’re ready to bake, simply preheat the oven and bake from frozen, adding a minute or two to the baking time.
Once baked, store the cookies in an airtight container at room temperature for up to a week. They also freeze well, maintaining their deliciousness for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Common Questions
Can I use quick oats instead of old-fashioned oats?
While you can use quick oats, old-fashioned oats provide a chewier texture and better structure to the cookies, so we recommend sticking with them for this recipe.
What can I substitute for pecans?
If you’re not a fan of pecans or have allergies, walnuts or almonds would work beautifully in this recipe. Just chop them up similarly to maintain the texture.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that your oats are certified gluten-free if you’re baking for someone with a gluten intolerance.
What if I don’t have dates?
If you don’t have dates, you can substitute them with raisins or dried cranberries for a similar sweetness and chewy texture. Just chop them to a similar size as the dates.
In Closing
In conclusion, these Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate Chunks are a delightful treat that’s sure to impress anyone lucky enough to taste them. The combination of flavors and textures creates a cookie that’s not only delicious but also comforting. So whether you’re baking for yourself or sharing with others, these cookies are a must-try. Enjoy the process, and most importantly, enjoy every scrumptious bite!
Brown Butter Oatmeal Cookies with Pecans, Dates, & Chocolate Chunks
Ingredients
Equipment
Method
- Start by placing the unsalted butter in a medium saucepan over medium heat. Allow it to melt completely, then continue cooking, stirring frequently. Watch closely as the butter begins to foam and turn a golden brown. You’ll notice a nutty aroma—this is the moment to remove it from heat! Transfer the browned butter to a mixing bowl to cool slightly.
- In another bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. This will ensure even distribution of the leavening agent and spices throughout your cookies.
- To the bowl with browned butter, add the packed brown sugar and granulated sugar. Beat together until creamy and smooth. Next, add the eggs one at a time, mixing well after each addition, and then stir in the pure vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Now it’s time to fold in the old-fashioned rolled oats, chocolate chunks, chopped pecans, and chopped dates. Use a spatula to gently combine everything, ensuring an even distribution of all the delicious add-ins.
- For the best texture, cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This step helps the flavors meld and results in a chewy cookie.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat for easy removal after baking.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie for that perfect sweet and salty balance.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set. They will continue to firm up as they cool, so don’t worry if they seem a little soft when you first take them out.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm, or store them for later!
Notes
- Chill the dough for at least 30 minutes for the best texture.
- Try swapping pecans for walnuts or almonds if preferred.
- Store baked cookies in an airtight container for up to a week.
- These cookies also freeze well for up to three months.
