Brown Butter Pecan Oatmeal Cookies

There’s something magical about the deep, nutty aroma of brown butter mingling with toasty pecans and hearty oats. These Brown Butter Pecan Oatmeal Cookies are everything I want in a homemade treat—chewy, rich, and full of comforting texture. Whether I’m baking for a crowd or just treating myself, these cookies never last long once they come out of the oven.

Why You’ll Love This Recipe

I love this recipe because it takes a classic oatmeal cookie and gives it a warm, caramelized twist thanks to brown butter. The toasted pecans add a crunchy contrast to the chewy oats, and the blend of brown and white sugar keeps the cookies perfectly soft in the center with crisp edges. They’re nostalgic, elevated, and so satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups rolled oats

• 1 cup chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a saucepan over medium heat, I melt the butter, stirring frequently until it turns golden brown and smells nutty. Then I remove it from the heat and let it cool slightly.

3. In a large mixing bowl, I combine the brown sugar and granulated sugar. I pour in the cooled brown butter and mix until smooth and combined.

4. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry mixture into the wet mixture, stirring just until combined.

6. I fold in the rolled oats and chopped pecans, making sure everything is evenly distributed.

7. Using a spoon or cookie scoop, I drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each one.

8. I bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers are just set.

9. I let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Then it’s cookie time.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size of each scoop.

Prep time: 15 minutes
Cook time: 10–12 minutes
Cool time: 10 minutes
Total time: 35–40 minutes
Servings: 24–30 cookies

Variations

• I add a handful of dark chocolate chips for a richer twist.

• I swap pecans for walnuts or almonds depending on what I have on hand.

• I use a pinch of cinnamon or nutmeg for a warm spice note.

• I press a few extra oats or pecans on top of each cookie before baking for a bakery-style look.

• I chill the dough for 30 minutes for a thicker cookie with more texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay chewy and soft if I add a slice of bread to the container. To freeze, I place baked cookies or unbaked cookie dough balls in a zip-top freezer bag for up to 2 months. I reheat baked cookies for 10 seconds in the microwave for that fresh-out-of-the-oven warmth.

FAQs

Why brown the butter?

I brown the butter because it adds a rich, nutty flavor that makes the cookies taste deeper and more complex. It’s an extra step that’s totally worth it.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure the oats are certified gluten-free. They still turn out delicious.

Can I toast the pecans first?

Absolutely. Toasting the pecans for a few minutes in a dry skillet enhances their flavor and crunch. I love doing this when I want an extra pop of nuttiness.

Do I need to chill the dough?

Not necessarily, but if I want thicker cookies, I chill the dough for 30 minutes to an hour. Otherwise, they spread just slightly and stay chewy.

Can I make smaller or larger cookies?

Yes! I just adjust the baking time slightly—smaller cookies need 8–10 minutes, and larger ones may need 12–14 minutes.

Conclusion

Brown Butter Pecan Oatmeal Cookies are the kind of treat that brings warmth to any day. They’re simple enough for everyday baking but feel special enough for sharing or gifting. Whether I eat them warm with a glass of milk or sneak one with my morning coffee, they always bring that little moment of joy I’m looking for in a homemade cookie.