Pecan Oatmeal Cookies

Method

In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
113 grams salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
150 grams light brown sugar lightly packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, oatmeal, cinnamon, baking powder and salt and fold the cookie dough just until there are no more steaks of flour left.
90 grams all-purpose flour spooned and leveled, 80 grams old fashioned rolled oats, 1/4 tsp ground cinnamon, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt
Fold in the candied pecans, just until they're evenly dispersed. Cover the bowl and refrigerate the cookie dough for an hour.
170 grams candied pecans
Preheat the oven to 325F (163C) convection and line two cookie sheets with parchment paper.
Split cookie dough into 11 cookies, about 2 ounces each. Roll into a ball and then flatten a little into a disc/hockey puck shape.
Bake one sheet on the middle rack for 10 minutes. Remove them from the oven, give the pan a quick tap on the counter and use a biscuit cutter to scoot the cookies to make them round (if desired).
Return to the oven for another 2-3 minutes, just until the edges are starting to brown and the center is puffed and no longer looks wet. The center won't be as dark as the edges (unless it's over-baked).
Sprinkle with a few more small chunks of candied pecans and sea salt flakes and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
tiny pinch sea salt flakes

Equipment

Ingredients

Method

Nutrition