brown butter pecan cookies

*makes 12-14 medium sized cookies*

ingredients:

1/2 cup (1 stick) of butter, browned

3/4 cup of brown sugar

1/4 cup of white sugar

1 large egg, room temperature

2 tsp of vanilla

1-1/2 cups of flour

1/2 tsp of baking soda

1/4 tsp of salt

1/4 tsp of ground cinnamon

1/2 cup of pecan chips, toasted

1/2 cup of toffee bits

supplies:

stand mixer or hand mixer

mixing bowls and spoons

medium sized (2 inch) cookie scoop or ice cream scoop

parchment lined cookie sheet

cooling rack

directions:

preheat the oven to 350

start by mixing the butter and sugars together for 2-3 minutes, until fluffy. add in the egg and vanilla extract, and mix until combined. in another bowl, combine the dry ingredients. next, add the dry ingredients to the wet ingredients, and mix until just combined. add in the pecan chips and toffee bits, mixing again until just combined.

using a cookie scoop, scoop out the dough into cookies and onto the parchment lined cookie sheet (do not form into a ball, just scoop and drop). if you use a medium 2-inch cookie  scoop, this recipe will yield about 12 cookies.

bake the cookies for 12 minutes on 350. they will still be soft in the middle, but will set up as they cool. cool the cookies on the cookie sheet for 3-5 minutes, before moving to a cooling rack to continue cooling. store in an air tight container for up to 3 days.