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Do Moms still do this? Bake a batch of cookies while the kids are at school so that the house smells amazing when they walk through the door?
Our weather seems to be making an early turn toward fall, which has me thinking about those first days of school every year, both from my own childhood, as well as the girls’.
The anticipation, mingled with a bit of dread – seeing friends again, will the outfit I pick get me off to the right start, will someone be mean to them on the bus, will their friends approve of their new shoes, will they get along with their teacher this year.
I was not one of those Moms who couldn’t wait for school to start. I much preferred the relaxed days of summer to the grind of getting them off to school every day, worrying over homework, lost permission slips and forgotten lunches.
But, cookies can make everything better, can’t they? My Mom thought so, when she baked them for us and so did I when Ellyn and Lauren were growing up. A batch of fresh cookies can wipe away a lot of angst and are a good companion if you have a lot of homework.
So, if you are looking to assuage some stress at your house, or just want to have an indulgent, welcoming treat on hand at the end of the day, might I suggest giving Brown Butter Pecan Cookies a try? They are that perfect combination of crispy edges and chewy middle, with a rich flavor you can only get from taking the time to brown the butter first.
They are quite irresistible, as you can see, making it pretty hard to take pictures for this post without slipping.
Brown Butter Pecan Cookies
Ingredients
- 1 & 1/2 cups shelled pecans
- 2 sticks [8 ounces] unsalted butter
- 1 & 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 & 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 & 1/2 teaspoons kosher salt
Instructions
- Spread the pecans out on a heavy baking sheet and toast at 400 degrees for 6 to 8 minutes, watching carefully, so that they don't burn. Cool them completely, then chop coarsely.
- Brown the butter in a 3 quart sauce pan, over a medium flame. Stir and swirl the pan to keep it from browning unevenly. It will foam up, and you will begin to see browning in the center of the pan first. It should have a pleasant, nutty sort of aroma and the color should be quite dark, but not blackened at all. Scrape the butter into your mixing bowl, and cool to room temperature.
- Cream the butter briefly, then cream in the sugars, beating until somewhat fluffy - a minute or so.
- Beat in the eggs, one at a time, and then the vanilla.
- Add the dry ingredients, and beat until completely incorporated.
- Beat in the pecans.
- Scrape the dough into a smaller bowl, or onto a sheet of plastic wrap, and chill completely. If you can wait, it is best after about 24 hours.
- When the dough is chilled, preheat the oven to 350º, and line heavy baking sheets with parchment paper.
- Portion the dough with a medium cookie scoop, and place on the sheets, round side up.
- Bake for about 14 minutes, turning sheets halfway through.
- Cool on the parchment for a couple minutes, then move to a rack to finish cooling.
- Store tightly covered at room temperature for up to a week.
So so good. And like many cookies of this type, they are actually better as each day goes by – the flavor deepens and the texture improves.
And awfully good at the end of a school day. Or any day.
note: this post contains one or more Amazon affiliate links and I make a small commission on your purchase.
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They look scrumptious! Brown butter and pecan…a heavenly combination!
Thanks Angie – hope you have a chance to try them!
Those look SO yummy!
Thanks Randa!
I never thought about the type of salt making a difference. Great tip!
It makes a huge difference actually, Kathy – different kinds of salt have different sodium levels and all kinds of differing minerals. etc – supermarket table salt is not something I even have anymore.
Looks really yummy! 🙂
Thanks Ellyn!
These look really good Donalyn! And yes, I still bake cookies so the boys have a special treat when they get home! 😉
Thanks Bonnie & glad to know it still happens!
Oh gosh my daddy would love these!!
Well, you should make him some, Jocelyn!
Nothing better than the aroma of freshly baked cookies, is there? Fills the entire kitchen with joy! These look terrific — thanks so much.
Thanks John!
My mom wasn’t a baker, so no, I didn’t get to smell the freshly baked cookies when I came back from school…but now that sounds so good. 🙂 I should try that to my kids! I love brown butter. I was introduced last year and completely got addicted to that flavor! I agree, it’s nice to have more time to work in the morning after kids started school, it’s more pressure to wake up early in the morning. I miss my slow morning… 🙂
Your kids will be thrilled, Nami!
YUM! These cookies look so good Donalyn…I love brown butter, and yes pecan just add a little crunch to it.
Hope you are enjoying your week 😀
These cookies look so perfect with tea 😀
Cheers
Choc Chip Uru
School started a few weeks ago here, but it was too hot to do any baking then. Maybe next week I will have the gumption to make my house smell really good 🙂
These are now on my MUST bake list! They sound exquisite!
Just made them. So so good, although we had to quarter the pecan toasting time – now just wondering if we will be able to see if they improve as time goes on, not sure they’ll last that ling!!!
How long can the dough be left in the refrigerator before being baked?
What does it mean to flip sheets inbetween.
Previously I just used buttered salt instead of the added salt. This can be done ahead of time and just brought to room temp at a later time. I also rolled dough into logs that I kept in the frig (2 in diameter and 6 in long logs wrapped in cling wrap.) Them I cut into 3/4 in slices to bake. The logs will last several days in frig and weeks in the freezer.
Anyone else tried this??! Results?