These lacey, thin cookies are delicate and sweet, a perfect treat for an afternoon coffee or packed into a holiday cookie tin. Each simple ingredient plays an integral role in creating the perfect balance of crispy and chewy cookie with deep, nutty notes from the browned butter and pecans. Our favorite Rolled Oats are featured in center stage for a holiday treat we can never pass up.
For easy decoration, drizzle melted chocolate across the top of the cooled cookies and finish with a sprinkle of flaky sea salt.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium saucepan over medium-high heat, brown the butter, swirling the pan occasionally. It will melt, boil, then froth as it turns golden brown, giving off a nutty aroma. Take care not to burn. Once brown, immediately pour into a large bowl to prevent further heating.
Add sugar, oats, chopped pecans, vanilla, salt and flour to the butter and mix well. Add in the whisked egg to combine, creating a sticky, wet, oatmeal dough.
Portion six 1 tablespoon dollops of cookie dough per baking sheet, leaving ample room for spreading. Bake for 7-8 minutes, until the edges are lightly brown and the center of the cookie no longer looks wet.
Let the cookies cool on the baking sheet for 5 minutes. With a thin spatula, carefully transfer the cookies to a wire rack and cool completely. Repeat with remaining cookie dough.
Melt chocolate and coconut oil in a microwave safe bowl in 30 second increments. Pipe or drizzle the chocolate over the cooled cookies, sprinkle with flaky sea salt and allow to set before enjoying.
