Chewy Brown Butter Cookies

• 8 tablespoons/114 grams unsalted butter, room temperature
• 1 cup/112 grams chopped pecans
• 1 3/4 cups/166 grams old-fashioned rolled oats
• 1 teaspoon fine salt
• 3/4 cup/98 grams all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup/175 grams packed light brown sugar
• 1 large egg
• 2 tablespoons/35 grams pure maple syrup, preferably very dark

Flaky or coarse salt, for sprinkling

1. Melt 2 tablespoons/28 grams butter in a large saucepan over medium heat, stirring until the milk solid bits are tan and smell toasty, 3 to 5 minutes total.
2. Add the pecans and stir until the milk solid bits are dark brown and the nuts smell toasty, 2 to 3 minutes. Turn off the heat and stir in the oats and salt until the oats have soaked up the butter. Cool until ready to use.
3. Whisk the flour and baking soda in a small bowl; set aside. Using a stand mixer fitted with the paddle or a large bowl and wooden spoon, beat the brown sugar and remaining 6 tablespoons/86 grams butter until the mixture looks like a mound of wet sand. Add the egg and maple syrup and beat until evenly blended in.
4. Add the flour mixture and mix on low speed (or gently by hand) just until incorporated, then add the pecan-oat mixture, being sure to scrape in all the salt and bits from the pan. Mix until evenly dispersed.
5. Form the dough into 12 even balls using an ice cream or large cookie scoop (or your hands). Place on a large plate (it’s OK if they’re touching) and refrigerate until firm, at least 30 minutes. The dough can be chilled, covered or in an airtight container, for up to 3 days, or frozen for up to 1 month.
6. When ready to bake, heat the oven to 350 degrees. Line 1 large or 2 regular baking sheets with parchment paper. Arrange the cold dough balls 3 inches apart on the prepared sheet(s) and flatten slightly if chilled for longer than an hour. Sprinkle the tops with flaky salt.
7. Bake until golden brown around the edges, 15 to 18 minutes. (If baking from frozen, the cookies will need a few more minutes). Cool completely on the sheets. The cookies will keep in an airtight container for up to 5 days at room temperature or up to a month in the freezer.