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Brown Butter Oatmeal Pine Nut Cookies
Soft and chewy cookies are made with nutty brown butter, classic oats, and buttery toasted piñons for a flavorful Southwest cookie.
Yield:
38
cookies
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Author:
Yvette Marquez
Course:
Dessert
Cuisine:
Mexican
Ingredients
2
sticks (1 cup)
unsalted butter
4.5
ounces
piñon (pine nuts)
2
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
1/2
teaspoon
ground cinnamon
1/2
teaspoon
salt
3/4
cup
brown sugar
3/4
cup
granulated sugar
2
large eggs
1
teaspoon
vanilla extract
2 1/2
cups
Quaker Old Fashioned oats
Instructions
Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
Melt and brown butter then bring back to room temperature.
In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt and set aside.
In a large bowl, cream butter and sugars until light and fluffy.
Add eggs and vanilla; beat well.
Slowly add dry ingredients to creamed mixture and beat.
With a spoon, fold in oatmeal and the toasted pine nuts.
Use a 2-tablespoon cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on parchment lined baking sheet.
Bake at 350°F about 11 to 13 minutes or until browned. Remove to wire racks to cool.
Notes
Brown butter can be made up to a week ahead of time and kept in the refrigerator.
Nutrition
Calories:
103
kcal
,
Carbohydrates:
17
g
,
Protein:
2
g
,
Fat:
3
g
,
Saturated Fat:
1
g
,
Trans Fat:
1
g
,
Cholesterol:
9
mg
,
Sodium:
65
mg
,
Potassium:
66
mg
,
Fiber:
1
g
,
Sugar:
8
g
,
Vitamin A:
15
IU
,
Vitamin C:
1
mg
,
Calcium:
14
mg
,
Iron:
1
mg