Ingredients

• ½ cup Unsalted Butter (115 g)
• 1 cup Brown Sugar (200 g)
• 1 cup Organic Old Fashioned Rolled Oats (100 g)
• ¼ cup Pecans, finely chopped (30 g)
• 1 tsp Vanilla Extract
• ½ tsp Kosher Salt
• 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour (15 g)
• 1 Egg, whisked (50 g)
• ½ cup Chocolate Chips (80 g)
• ½ Tbsp Coconut Oil (6 g)
• Flaky Sea Salt for garnish

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.