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1
Preheat oven to 375.
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2
Melt the butter in a heavy-bottomed skillet set over medium heat, whisking constantly, then cook until lightly browned bits form in the bottom of the skillet and the butter is light tan in color with a nutty aroma, about 8 minutes.
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3
Remove from heat; butter will continue to brown even after removed from heat.
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4
Transfer butter to a medium bowl and place in the refrigerator.
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5
Chill for at least 1 hour.
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6
Meanwhile, place the pecans on a baking sheet and bake until fragrant and browned, stirring the pecans halfway through, about 5 minutes.
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7
Let cool.
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8
When cool, coarsely chop.
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9
Adjust oven racks to upper and lower third of the oven and reduce oven heat to 350.
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10
Line two baking sheet pans with parchment paper.
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11
In a medium bowl, whisk together the oats, flour, baking powder, salt and cinnamon.
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12
Set aside.
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13
To the bowl of a stand mixer fitted with the paddle attachment, add the browned butter, dark brown sugar and sugar (Alternately, use a large bowl and a hand-held electric-mixer.)
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14
Beat on high until the mixture is fluffy, about 3 minutes.
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15
Scrape down sides of the bowl with a spatula.
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16
Beat in the eggs and vanilla until just combined.
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17
With mixer on low, add the oat mixture in 2 batches, beating just until combined.
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18
Add the chopped pecans and mix.
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19
Drop 2-inch balls of dough onto prepared baking sheets using a tablespoon or small ice-cream scoop.
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20
Flatten slightly using the bottom of a glass.
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21
Bake, rotating and baking sheets midway through baking, until cookies are uniformly light brown, 12 to 14 minutes.
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22
Let cookies cool on baking sheets until set, about 2 minutes, then transfer to a wire rack and let cool completely.
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23
Serve.
