Butter Pecan Cookies

Ingredients

Cookies: 

1 cup salted butter
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 TBS light corn syrup
2 TBS canola oil
1 tsp vanilla extract
2-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
6 oz sugared pecans (see below)

Sugared Pecans:

6 oz chopped pecans
2 TBS salted butter
1/4 cup water
1/2 cup granulated sugar
2 tsp vanilla

Instructions

Browned Butter 

1. In a small sauce pan, heat your butter on low, stirring constantly until the color of the butter turns a golden brown color and it gives off a nutty aroma.

2. Immediately transfer the brown butter to a cool bowl or container to stop the cooking so the butter doesn't burn.

3. Allow the butter to sit until close to room temperature and then place in the fridge for approx 30 minutes, or until the butter is back to it’s solid form.

Sugared Pecans 

1. While the butter is cooling, sugar your pecans.

2. In a medium nonstick sauce pan, combine the butter, water, sugar, and vanilla.

3. Bring to a boil. Add in the chopped pecans, and continue to boil while stirring constantly.

4. The mixture will go from a liquid to a thick syrup, then to a grainy sugared mixture that sticks to the pecans in about 10-15 minutes.

5. Once the water has boiled out and you are left with just the sugary mixture, immediately pour the pecans out onto the prepared cookie sheet and spread the mixture out and allow it to cool.

6. While the pecans are cooling and the browned butter is back to a solid form, make the cookie dough.

Cookie Dough 

1. Preheat the oven to 350° F.
In the bowl of a stand mixer, combine the brown butter, brown sugar and granulated sugar until light in color and fluffy in texture.

2. Scrape the sides of the bowl and add in the eggs, corn syrup, canola oil, and vanilla extract. Mix until well combined.

3. Add in the flour, baking soda and salt.

4. Mix until a soft dough comes together. Add the sugared pecans and mix until evenly distributed.

5. Use a cookie scoop to portion out the cookie dough. For small cookies, use 1 1/2 tbsp of dough (#40 scoop) and for larger cookies use 3 tbsp of dough (#24 scoop).

6. Arrange on a cookie sheet.Bake at 350° F until the cookies spread slightly and expand. For the small cookies, about 7-9 minutes. For the larger cookies, for 9-11 minutes.

7. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.

from Cookies for Days