Ingredients:

For the Buttered Pecans:
1 1/2 cups pecan halves, finely chopped
1 1/2 Tbsp. unsalted butter

For the Cookies:
2 sticks (8oz.) unsalted butter, melted until browned (directions below).
2 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
1 tsp. salt
1 tsp cinnamon
1 tsp. baking soda
1 cup dark brown sugar, packed.
1/2 cup granulated sugar
2 tsp. vanilla
2 Tbsp. bourbon
2 large eggs, at room temperature
12oz. semi-sweet chocolate chips.

Instructions:

1. Make the Brown Butter:

Melt the two sticks of butter in a pan over medium heat and cook for about 5 minutes – stirring constantly – until the butter is browned. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. You want it to cool it to room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. You can place the bowl in the refrigerator to speed up the cooling.

2. Make the Buttered Pecans:

While the butter is cooling, just use the same pan to cook your pecans. Add 1 1/2 Tbsp. butter and the pecans to the pan and cook over medium heat. Stir occasionally until lightly toasted. About 4-5 min. Set aside.

3. Make the Cookies:

Preheat the oven to 375 degrees. In a large bowl combine your dry ingredients: Flour, Salt, Cinnamon, Baking Soda. Wisk well and set the bowl aside.

In your stand mixer, combine the cooled Browned Butter and both sugars. Beat on medium speed until light and fluffy. Beat it long enough that the color changes and it lightens. Then add the vanilla and bourbon until combined. Next, add in the eggs, one at a time. Turn mixer off and gently fold in the dry ingredients with a wooden spoon or spatula. Stir only until the flour begins to disappear. Then fold in the chocolate chips and pecans.

Roll 3 Tbsp. sized scoops of dough between your palms to form a ball (they should be about 1/4 cup), then place on cookie sheets. Leave room for spreading. Bake for 8-9 minutes.

Source: https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/

2 c oats
1 1/4 c flour
1 t baking soda
1 t salt
1 c butter
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla

Beat butter & peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats & dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 for 10-12 minutes.

1 cup shortening
1 cup brown sugar
1 egg
½ cup honey
¼ cup water
¼ cup sugar
1 ½ tsp vanilla
1 ¼ cup plain flour
1 tsp cinnamon
½ tsp salt
3 cups regular (not quick) oats
1 cup raisins
½ cup nuts

Mix first 7 ingredients. Add remaining ingredients. Use ¼ cup of dough per cookie. Drop onto cookie sheet and bake at 375 degrees for 10 minutes.

1 cup shortening
2 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
½ tsp salt
1 tsp baking soda
3 cups quick oats
Chocolate chips

Mix shortening, brown and white sugar. Mix in eggs and vanilla. Mix in flour, salt, and soda. Then add oats and chocolate chips. Bake at 375 degrees for 7 to 8 minutes.

¼ cup butter
½ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
1 tsp. ginger
½ tsp. cloves
½ tsp. baking soda
½ tsp. salt

Cream butter and shortening. Gradually add sugar. Cream well. Add egg and molasses and beat well. Add dry ingredients and mix well. Divide dough into 2 parts and form into rolls. Wrap rolls in aluminum foil and refrigerate overnight. Slice cookies thinly and bake about 4-5 minutes at 350 degrees. Remove cookies from pans at once and place on wire rack to cool.