• 8 tablespoons butter, room temperature
• 1 cup chopped pecans
• 1¾ cups old-fashioned rolled oats
• 1 teaspoon fine salt
• ¾ cup all-purpose flour
• ¼ teaspoon baking soda
• 1 cup packed brown sugar
• 1 large egg
• 2 tablespoons pure maple syrup, preferably very dark
• Chocolate chips or dried fruit (optional)
• Flaky or coarse salt, for sprinkling (optional)
  
  Makes 16 cookies

Step 1

Melt 2 tablespoons butter in a large saucepan over medium heat, stirring until the milk solid bits are tan and smell toasty, 3 to 5 minutes total.

Step 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.

Step 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 butter until the mixture looks like a mound of wet sand. Add the egg and maple syrup and beat until evenly blended in.

Step 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.  Stir in chocolate chips or dried fruit if using.

Step 5

Form the dough into 16 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.

Step 6

When ready to bake, heat the oven to 375 degrees. Line 2  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 (optional).

Step 7

Bake until golden brown around the edges, 11 to 13 minutes, and no longer look wet in the center. (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.

https://cooking.nytimes.com/recipes/1026187-chewy-brown-butter-cookies