Brown Butter Oatmeal Pine Nut Cookies

5 (7 ratings)

Soft and chewy cookies are made with nutty brown butter, classic oats, and buttery toasted piñons for a flavorful Southwest cookie.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Mexican

Servings: cookies

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.

Make-ahead: Freeze dough balls and bake straight from frozen. Just add 2–3 minutes to baking time. Tip: You can make the dough ahead of time and scoop out individual cookie portions. Set them on a parchment-lined tray or plate, freeze until solid, then toss into a zip-top bag. That way, you can have fresh, home-baked cookies on demand!
Store cooled cookies in an airtight container for up to 5 days.
Freeze baked cookies for up to 2 months.
Freeze unbaked cookie dough balls up to 3 months.