Brown Butter Oatmeal Cookies with Pecans, Dates & Dark Chocolate Chunks (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup unsalted butter, cut into tablespoon pieces
02 - 1 3/4 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground cinnamon
06 - 1 cup brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 tablespoon pure vanilla extract
10 - 1 3/4 cups old fashioned rolled oats
11 - 1 cup chocolate chunks
12 - 3/4 cup chopped pecans
13 - 3/4 cup chopped dates
14 - Flaky sea salt, for sprinkling on cookies

# Instructions:

01 - Place the butter in a medium saucepan over medium heat. Melt the butter, stirring frequently. Continue cooking and stirring as the butter foams, then begins to brown and develop a nutty aroma. This process takes about 5 to 7 minutes. Watch carefully to ensure it doesn't burn. Once browned, transfer the butter to a small bowl, cover, and refrigerate while you prepare the other ingredients.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined. Set this mixture aside for later.
03 - Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the cooled brown butter with both the brown and granulated sugars until the mixture is smooth and well-incorporated. Scrape down the sides of the bowl with a spatula as needed to ensure even mixing.
04 - Add the eggs and vanilla extract to the butter-sugar mixture. Mix until fully combined and the mixture looks uniform.
05 - Add the dry ingredients (flour mixture) to the bowl and mix on low speed just until combined. Be careful not to overmix, as this can make the cookies tough.
06 - Stir in the rolled oats, chocolate chunks, chopped pecans, and chopped dates. Mix gently until all ingredients are evenly distributed throughout the dough.
07 - Using a cookie scoop or spoon, portion the dough into balls (about 2 tablespoons of dough per cookie). Place the cookie dough balls on a parchment-lined plate or baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours. Chilling helps the flavors develop and prevents the cookies from spreading too much during baking.
08 - When ready to bake, preheat the oven to 350°F (175°C). Take the chilled dough balls out of the refrigerator while the oven preheats to allow them to soften slightly. Arrange the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
09 - Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges but still soft in the center. They will continue to firm up as they cool, so it's better to slightly underbake than overbake them.
10 - Remove the cookies from the oven and immediately sprinkle a small amount of flaky sea salt over the top of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.

# Notes:

01 - For enhanced flavor, toast the pecans before adding them to the dough. Cook in a small skillet over medium heat, stirring occasionally, until fragrant.
02 - If your dates are hard, place them in hot water for 10 minutes to soften, then dry with paper towels before chopping.
03 - These cookies can be stored in an airtight container for up to 4 days at room temperature.
04 - Both the baked cookies and the unbaked dough can be frozen for up to 3 months.

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