These cookies are amazing.  Like a snickerdoodle, but better.  The secret is the browned butter and toasted pecans. Although they require a little more prep than your average cookies, they are so worth it. Recipe and photo courtesy of kevinandamanda.com.

Cookie:

• 1 cup butter
• 1 heaping cup whole pecans
• 1 cup oats, quick or old-fashioned
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla

Rolling Mixture:

• 1/2 cup sugar
• 2 teaspoons cinnamon

Melt butter in a heavy bottomed sauce pan over medium to medium-high heat. Once the butter has melted and begins to foam, start whisking constantly. Once the butter is brown and has a nutty fragrance, transfer to a large mixing bowl to cool. Meanwhile, toast the pecans in a large skillet over medium heat. Cook, stirring frequently, for about 4-5 minutes until the pecans are dark brown and smell toasted. Immediately transfer to the bowl of a food processor. Add the oats and pulse until the oats and pecans are smooth and combined. Transfer the mixture to a mixing bowl and whisk in the flour, baking powder and salt until well combined. Next add the sugar and brown sugar to the cooled brown butter and beat on medium to medium-high speed for 2-3 minutes. Add the eggs and vanilla and beat for another 2-3 minutes until well combined. Add the flour mixture and beat on low speed until just combined. Use a medium cookie scoop to form dough into balls, then roll in cinnamon sugar mixture. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.
*Using baking powder results in a puffier cookie, while using baking soda makes a flatter cookie.  Use whatever you prefer.