| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| Yield: | 24 cookies |
Ingredients
- 1 cup Brown Butter, recipe follows, at room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups quick-cooking oats
- 1/2 cup pecans, finely chopped
- 1 cup (2 sticks) salted butter
Instructions
- Cream the Brown Butter with both sugars in a stand mixer until well combined.
- Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
- Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
- Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
- When you are ready to bake, preheat the oven to 350 degrees F.
- Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
- Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 328 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 56 mg |
| Sodium | 164 mg |
Reviews
One of the best cookies I’ve ever eaten!!!
These are sooooo good!
My family love these crispies!!! Hehe I do too
When I make these, I add white chocolate chips and dried cranberries. They are awesome. Our friend, Ray, will eat most of them. We call them “Ray’s Cookies. These are my “go to” cookies.
Absolutely love these!! The first time I made them I put half the recipe back in the freezer and that was a mistake! My family ate all of them in one day and my husband took the rest to work the next morning. There was none left for the cookie jar. Now I know that if o want to put some away I have to make a double batch because my boys can’t get enough of them!!
I made these a few months ago for my ex and he could not stop eating them and neither could I. I made a batch today and added choc chips. It’s something about brown butter that makes everything taste so good! Great recipe Ree!
This is my grandma’s Oatmeal Crispies recipe from 50 years ago and it continues to be one of my favorite refrigerator cookies. Grandma’s original recipe called for “oleo,” whereas I used butter/shortening. Can’t wait to try Ree’s version.
So, how do we brown the butter? Says recipe follows below but it doesn’t say how lol.
I am a little confused. Should I be browning 2 sticks of butter or do I cream one stick and brown one stick???
Made these today, delicious!