Blueberry Pecan Oat Thumbprint Cookies

food52.com

Sarah Welsh

7 tablespoons (100 grams) unsalted butter, melted

¾ cup (160 grams) packed dark brown sugar

1 teaspoon kosher salt

¼ teaspoon baking soda

1 large egg yolk

1 teaspoon vanilla extract

¾ cup (210 grams) natural unsweetened pecan butter, at room temperature

1 cup (125 grams) all-purpose flour

Old-fashioned rolled oats

Blueberry preserves

Directions at food52.com

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