Cranberry Pecan Cookie Bars
Directions
- 1Heat oven to 350 degrees and butter a 9-by-13-inch metal baking pan. Line the pan with a piece of parchment paper that hangs over two of the sides.
- 2Melt the butter in a small skillet over medium heat, stirring occasionally until the milk solids turn golden brown and smell toasty.
- 3Immediately pour the hot butter into a large heatproof bowl, add the brown sugar and whisk for about 30 seconds. Add the eggs, oil, vanilla, cinnamon, nutmeg and salt, and whisk until smooth.
- 4Whisk in the baking powder and baking soda, then fold in the flour with a spatula. When streaks of flour remain, add the cranberries and 1 cup of the pecans. Stir until combined.
- 5Transfer dough to the prepared pan and pat into an even layer. Sprinkle the remaining 1/2 cup pecans, turbinado sugar, and optional flaky salt over the dough. Bake until just set and light brown around the edges.
- 6Set the pan on a wire rack to cool completely before lifting out with the parchment paper to slice.
Ingredients
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 2 large egg, cold
- 2 tbsp vegetable or canola oil
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg, freshly grated
- 1 1/4 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 1 1/4 cups sweetened dried cranberries
- 1 1/2 cups chopped toasted pecans
- 1 tbsp turbinado sugar
- 1 pinch flaky salt (optional)
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