Ingredients:

Cookies

• 1 lb. (4 sticks) butter (salted), melted and browned
• 2 cups brown sugar, packed
• 1 cup sugar
• 4 tsp vanilla extract
• 4 large eggs, room temperature
• 4 1/2 cups flour
• 4 Tbsp cornstarch
• 2 tsp salt
• 2 tsp cinnamon
•  2 tsp baking soda

Buttered Pecans

• 3 cups pecan halves, chopped
• 3 Tbsp butter (salted)

Additions for Decorating:

• 50-60 pecan halves
• Coarse raw sugar

Directions:

Prepare Buttered Pecans by melting butter in a large skillet over medium heat.  Add chopped pecans and cook, stirring occasionally for 4-5 mins, until lightly toasted.  Remove from skillet to a bowl to cool.

In same skillet, melt 4 sticks of butter for cookie batter.  Bring to a boil until butter just begins to brown, and then remove from heat.  (Watch carefully, as butter can turn from browned to burned quickly.  It takes about 5 minutes over medium-high heat, but it is so key to get it to the “browned” stage.)

Using electric mixer, combine sugars with browned butter on slow speed until fully combined.  Add vanilla and then eggs, one at time, beating until fully combined.

Add flour, cornstarch, salt, cinnamon, and baking soda – folding in with rubber spatula until fully incorporated, and then fold in the buttered pecans.

Cover bowl and refrigerate at least 2 hours or overnight.

When ready to bake, preheat oven to 375 degrees F.

If you have refrigerated overnight – let dough sit to room temperature to become scoopable.

Place golf-ball sized scoops of dough 1-2 inches apart on baking stone or cookie sheet.  Flatten slightly and press a pecan half in center.

Bake 8-9 minutes.  Remove from oven and sprinkle with coarse raw sugar.  Let sit on baking stone/cookie sheet for 10 minutes, then remove to cooling rack to cool completely.