Say hello to the best cookies for fall! You are going to absolutely love these Brown Butter Harvest Cookies, as they are all things cozy and comforting. Plus, the recipe is easy, straightforward, and one you will want to make over and over again!
I am going to keep this post short and sweet because so many of you have been asking me for this cookie recipe!
And for good reason…I mean what could be better than a thick, chewy cookie full of brown butter and all of the best fall baking essentials: toasted pecans, salted pumpkin seeds, dried cranberries, brown sugar, and rolled oats.
They are hearty and simply full of so much goodness!
My favorite part is that these cookies bake up so beautifully, becoming golden brown on the outside, with an incredibly soft and chewy center. I honestly prefer to underbake most cookies, so that they are just ever so slightly gooey on the inside. Either way, the texture on these is PERFECT.
My recommended strategy for the coziest fall treat: eat these warm, dunked into hot apple cider. Enjoy!Print
Brown Butter Harvest Cookies
thick, chewy brown butter harvest cookies full of toasted pecans, salted pumpkin seeds, dried cranberries & oats
yield: 12 cookies
- 2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 cup toasted, chopped pecans
- 1 cup dried cranberries
- ¾ cup salted, roasted pumpkin seeds
- ½ cup rolled oats
1. Preheat the oven to 375F.
2. Melt the butter in a saucepan over medium heat. Allow the butter to simmer for 5-6 minutes until brown and nutty. Turn off the heat and let cool. Strain the butter to remove any dark particles and set aside.
3. Meanwhile, whisk the flour, baking soda, and salt together in a mixing bowl.
4. In the bowl of a stand mixer, combine the dark brown sugar, granulated sugar, and cooled melted butter. Beat the ingredients using a paddle attachment on medium speed. Once the sugars and butter are well-combined, mix in one egg at a time until incorporated. Add the vanilla.
5. Gradually add the dry ingredients, mixing until smooth (use a rubber spatula to scrape down the sides and bottom of the bowl as needed).
6. Lastly, stir in the pecans, cranberries, pumpkin seeds, and oats on the lowest setting.
7. Use a 2-ounce ice cream scoop (roughly ¼ cup of dough) to drop each cookie onto a baking sheet, leaving 2 inches of space between each one.
8. Bake the cookies for 12-15 minutes until brown and just cooked through. Transfer the cookies to a wire rack and let cool slightly. Eat warm or continue to cool the cookies completely.