Toasted Oatmeal-Pecan Cookies

Cook 8 tablespoons (1 stick) butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Remove from freezer to soften slightly.

Melt the remaining 1 tablespoon butter in a skillet over medium heat. Add oats and cook, stirring occasionally, until toasted, about 5 minutes. Remove from heat; place on a plate lined with paper towel to cool slightly. In the same skillet, toast pecans over medium heat until golden and fragrant, about 5 minutes. Cool slightly, then pulse 1/2 cup pecans in a food processor until coarsely ground; add oil and process until a smooth paste forms. Coarsely chop remaining 1/2 cup pecans.

Whisk together flour, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined, then beat in pecan butter. Reduce speed to low and mix in toasted oats and pecans. Gradually add flour mixture and beat just until incorporated; cover and refrigerate 30 minutes.

Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 10 minutes or until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 5 days.

(Recipe adapted from Martha Stewart Living.)