Oatmeal Pecan Cookies With Chocolate Drizzle

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In medium saucepan over medium-high heat, brown butter, swirling pan occasionally. It will melt, boil, then froth as it turns golden brown, giving off nutty aroma. Once brown, immediately pour into large bowl to prevent further heating.

Add sugar, oats, chopped pecans, vanilla, salt and flour to the butter and mix well. Add in whisked egg to combine, creating sticky, wet, oatmeal dough.

Portion six 1 tablespoon dollops of cookie dough per baking sheet, leaving ample room for spreading. Bake for 7-8 minutes, until edges are lightly brown and center of cookie no longer looks wet.

Let cookies cool on baking sheet for 5 minutes. With thin spatula, carefully transfer cookies to wire rack and cool completely. Repeat with remaining cookie dough.

Melt chocolate and coconut oil in microwave safe bowl in 30 second increments. Pipe or drizzle chocolate over cooled cookies, sprinkle with flaky sea salt and allow to set before enjoying.