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A single pecan oatmeal cookie on a plate with a bite taken out of it.
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Miso Pecan Oatmeal Cookies Recipe

Chewy, crispy and ultra delicious, these loaded Miso Chocolate Chip Toffee Pecan Oatmeal Cookies are packed with dark chocolate, toffee and roasted pecans, with brown butter and miso further enhancing their nuttiness and deeply caramelized flavor.
Prep Time30 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 45 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 29 cookies
Author: Trang Doan

Equipment

Ingredients

  • 8 oz unsalted butter brown 4 oz
  • 1 ⅔ cup pecans raw or roasted and unsalted, divided
  • 2 cup old-fashioned rolled oats don’t sub instant oats, divided
  • 1 ⅓ cup all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup miso 570 mg sodium per 24 g
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 bag toffee bits
  • 1 cup chocolate chips dark or bittersweet
  • Flake sea salt for topping
US Customary - Metric

Instructions

  • Brown the butter - place half the butter in the stand mixer bowl and heat the other half in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and immediately pour it over the butter in the stand mixer bowl to melt it. Stir as needed. Set aside to cool completely before making the cookie dough.
    8 oz unsalted butter
    Brown 1 stick of butter and melt the other stick in a mixing bowl with the hot brown butter.
  • Roast the pecans - In a skillet over medium heat, roast the pecans for 3 – 5 minutes until toasty and fragrant. Set aside to cool.
    1 ⅔ cup pecans
  • Grind half the oats and pecans - Add half the oats and half the roasted pecans to a food processor and blitz until finely ground. Transfer this to a medium bowl, sift in the flour and baking soda. Mix to distribute evenly and set aside.
    2 cup old-fashioned rolled oats, 1 ⅓ cup all-purpose flour, 1 teaspoon baking soda, 1 ⅔ cup pecans
    Grinding oats and pecans in a food processor.
  • Cream butter with sugar - When butter is completely cool, add both granulated and brown sugar to the stand mixer bowl, beat with the paddle attachment on medium low to medium speed for at least 2 minutes, until lighter in color.
    ¾ cup brown sugar, ½ cup granulated sugar, 8 oz unsalted butter
    Brown butter is creamed with brown sugar and granulated sugar.
  • Add remaining wet ingredients - Add the egg, egg yolk, miso, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.
    ¼ cup miso, 1 large egg, 1 large egg yolk, 1 tablespoon pure vanilla extract
    Eggs, miso and vanilla are added to the creamed butter/sugar mixture.
  • Incorporate dry ingredients - Add the oat-pecan-flour mixture set aside earlier to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    Add dry ingredients to form cookie dough.
  • Add the remaining mix-ins - Roughly chop the remaining roasted pecans. Add chopped pecans, remaining oats, toffee bits and chocolate chips to the cookie dough, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of all the mix-ins.
    1 ⅔ cup pecans, 1 bag toffee bits, 1 cup chocolate chips, 2 cup old-fashioned rolled oats
    Add chocolate chips, toffee bits, pecans and oats to the cookie dough.
  • Divide cookie dough - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour before baking.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
  • Bake - Place 6 dough balls on a large lined baking sheet, about 2-3 inches apart, and bake 1 batch at a time for 15 minutes, until the cookies are golden but still slightly undercooked in the middle.
    Bake 6 dough balls on a lined baking sheet.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely. Sprinkle some flake sea salt on top. Shape them with a round cookie cutter or spatula if you want them perfectly round as soon as they come out of the oven.
    Flake sea salt for topping
    Shape the baked cookies with a large blue cookie cutter.

Notes

  • Miso sodium level: the amount of miso I used in this recipe contains 1662 mg of sodium. If your miso has a higher sodium level, it’s okay to use up to 2200 mg of sodium without making the cookies too salty, but you may want to skip the flake sea salt topping.
  • Miso substitution: to omit miso, substitute ½ - ¾ teaspoon of kosher salt and add an extra egg white.
  • Chocolate chips: stick to dark or bittersweet, I think semisweet and milk chocolate would be too sweet but use what you like. You can also omit it if you don’t want to use chocolate chips.
  • Storing baked cookies: store your pecan oatmeal cookies in an airtight container at room temp for up to 5 days.
  • Storing cookie dough: portioned cookie dough can be kept refrigerated for 3-4 days, and frozen for 3-6 months.
  • Baking frozen dough: you can bake frozen cookie dough directly without thawing, simply increase baking time by about 1-2 minutes.

Nutrition

Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 142mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 308IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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