Ok if you have never browned your butter before… you need to! It adds an incredible flavour to these cookies… I love it!
It sounds scary browning butter but it really is simple, as long as you don’t over do it and burn the butter. The main thing to remember is to hearing the butter slowly, keep an eye on it and as soon as it goes from amber to dark brown… it’s done.
I added pecans into these cookies, because they also have a buttery flavour and a not too hard texture, I thought it was the perfect fit.
Let me know if you give these a go by tagging me in Instagram and Facebook!
Brown butter & pecan cookies
brown butter, raisin and pecan cookies
100g unsalted butter
50g light brown soft sugar
1 large egg
150g rolled oats
1/4 tsp vanilla extract
Pinch of salt
30g pecans, chopped
- Add the butter to a large saucepan and heat on a medium heat until the butter is melted. Once the butter is melted, whisk the butter until it starts to bubble and turn translucent. It will then begin to foam, whisk consistently as the butter will brown quickly. The butter will turn a dark brown colour and milk solids will sink to the bottom of the pan which will look like dark specs. Once this has happened, remove the pan from the heat and allow the butter to cool slightly.
- Add the cooled brown butter, sugar, egg and vanilla and whisk together until smooth.
- In a separate bowl add the oats, chopped pecans, raisins and salt and stir through. Add this to the wet ingredients and fold together until a thick dough forms. Then place the bowl in the fridge for 10 minutes.
- While the dough is in the fridge, preheat the oven to 180°c and line a large cookie sheet with parchment.
- Remove the dough and shape into 8 even balls, space these out onto the cookie sheet, then press and shape into a medium sized disc.
- Bake for 12 minutes until golden. Allow to cool slightly before transferring to a wire rack to cool completely.