Ingredients
Equipment
Method
Preparation
- 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.