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Brown Butter Oatmeal Chocolate Pecan Cookies

These brown butter oatmeal chocolate pecan cookies are rich, chewy, and filled with warm nutty flavor. Toasted pecans, old fashioned oats, and melty chocolate chips come together with deep caramel notes from browned butter, then get finished with a sprinkle of crushed Cadbury Mini Eggs for a colorful seasonal touch.
Print Recipe
Delicious homemade Easter cookie with colorful sprinkles and chocolate chips.
Prep Time:20 minutes
Chill Time:2 hours
Total Time:2 hours 20 minutes

Ingredients

  • 1 cup 226g unsalted butter
  • 1 cup dark brown sugar packed
  • 1/3 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups old-fashioned rolled oats
  • 3/4 cup toasted pecans chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup lightly crushed Cadbury Mini Eggs for topping
  • Flaky salt for finishing optional

Instructions

  • Step 1: Brown the Butter - Place the butter in a saucepan over medium heat. Stir constantly as it melts. The butter will foam and bubble for a few minutes before settling down. Keep stirring until the butter turns a warm amber color and small brown bits form at the bottom of the pan. The smell will be nutty and slightly caramel like. Remove from heat and let it cool for 15 to 20 minutes until warm but not hot.
  • Step 2: Cream the Butter and Sugars - In a large mixing bowl whisk the browned butter with the dark brown sugar and white sugar for about one minute. This helps dissolve the sugar and creates a smooth base for the dough. Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract.
  • Step 3: Combine the Dry Ingredients - In a separate bowl whisk together the flour, baking soda, and baking powder. Gently fold the dry mixture into the wet ingredients until just combined. Try not to overmix since that can make the cookies tough.
  • Step 4: Add the Oats and Mix Ins - Fold in the rolled oats, chopped toasted pecans, and chocolate chips. Stir until everything is evenly distributed throughout the dough. The dough will be thick and rich.
  • Step 5: Chill the Dough - Cover the bowl and refrigerate the dough for at least one hour. Two hours will produce thicker cookies. Chilling is important because the browned butter is liquid and needs time to firm up again.
  • Step 6: Bake the Cookies - Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Use two small scoops or about three tablespoons of dough per cookie and place them on a lined baking sheet. Bake for 11 to 13 minutes until the edges are golden brown and the centers still look slightly soft. Immediately press crushed Cadbury Mini Egg pieces on top of the warm cookies. If desired add a light sprinkle of flaky salt. Let the cookies cool slightly before serving.

Notes

Nutrition Facts (Approximate, per cookie – based on 24 cookies)
  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 95mg
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugars: 22g
  • Protein: 4g
Nutrition values are estimates and may vary based on ingredient brands and portion size.

Substitutions

  • Walnuts instead of pecans: Walnuts provide a similar crunch and nutty flavor if pecans are not available.
  • Milk chocolate chips: Swap the semi sweet chocolate for milk chocolate if you prefer a sweeter cookie.
  • Gluten free flour blend: A good quality gluten free all purpose flour can replace regular flour for a gluten free version.
  • No nuts option: Simply omit the pecans if you prefer nut free cookies.

Variations

  • Double chocolate version: Add two tablespoons of cocoa powder to the dry ingredients for a deeper chocolate flavor.
  • Butterscotch chips: Replace half the chocolate chips with butterscotch chips for a rich caramel flavor.
  • Sea salt chocolate cookies: Add an extra sprinkle of flaky salt on top for a sweet and salty finish.
  • Holiday cookie version: Swap the Mini Eggs for crushed peppermint candies or colorful sprinkles depending on the season.

Tips and Tricks

  • Do not skip chilling: Chilling the dough helps control spreading and improves the flavor.
  • Toast the pecans first: Toasting brings out their natural oils and makes the cookies more flavorful.
  • Slightly underbake the cookies: The centers will continue setting as they cool which keeps them soft and chewy.
  • Use room temperature eggs: This helps the ingredients combine more smoothly.
  • Press toppings immediately: Add the Mini Eggs while the cookies are still warm so they stick perfectly.

Serving Ideas

  • With cold milk: The classic pairing that makes warm cookies even better.
  • Cookie ice cream sandwiches: Place vanilla ice cream between two cookies for a fun dessert.
  • Afternoon coffee treat: These cookies pair beautifully with a warm cup of coffee.
  • Dessert platter addition: Add them to a tray of brownies and bars for gatherings.

Storage and Make Ahead Tips

  • Room temperature storage: Store cookies in an airtight container for up to five days.
  • Freeze baked cookies: Baked cookies can be frozen for up to two months.
  • Freeze cookie dough balls: Scoop dough before freezing so you can bake fresh cookies anytime.
  • Bake from frozen: Add one to two extra minutes to the baking time when baking frozen dough.
Servings: 26 cookies