Brown Butter Maple Pecan Oatmeal Cookies

Steps

1. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with brown flecks, 5 to 7 minutes. Pour it into a large bowl, scraping in the browned bits, and let cool 15 minutes.
2. Meanwhile, toast the oats and pecans in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 5 minutes. Spread on a plate to cool.
3. In a medium bowl, whisk the flour, baking soda, cinnamon and salt.
4. Whisk the brown sugar and maple syrup into the cooled brown butter until glossy, then whisk in the egg and vanilla until smooth.
5. Stir the flour mixture into the butter mixture until just combined, then fold in the toasted oats and pecans. Chill the dough 20 minutes so it firms and the oats soak up moisture.
6. While the dough chills, heat the oven to 350°F (175°C) and line a baking sheet with parchment.
7. Scoop the dough into 12 equal balls and set them 2 inches apart on the sheet; press each one slightly.
8. Bake 11 to 13 minutes, until the edges are golden and the centers look just set.
9. Cool on the sheet 5 minutes, then move to a rack to cool completely.