Cranberry Pecan Cookie Bars

Preparation

1. Step 1

   Make the cookie bars: Heat 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.

2. Step 2

   Melt the butter in a small skillet set over medium heat. (Use a pan with a light-colored interior so you can easily see the milk solids change color.) Continue to cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and the butter smells toasty, 4 to 6 minutes.

3. Step 3

   Immediately pour the hot butter into a large heatproof bowl, add the brown sugar and whisk for about 30 seconds. (The mixture will look separated and oily.) Add the eggs, oil, vanilla, cinnamon, nutmeg and salt, and whisk until smooth and well blended.

4. Step 4

   Whisk in the baking powder and baking soda, then fold in the flour with a flexible spatula. When a few streaks of flour remain, add the cranberries and 1 cup/100 grams of the pecans. Stir until well combined (the dough will be thick).

5. Step 5

   Transfer the dough to the prepared pan and use your hands to pat it into an even layer. Sprinkle the remaining ½ cup/50 grams pecans, the turbinado sugar and flaky salt (if using) over the dough. Bake for 25 to 30 minutes, until just set and light brown around the edges.

6. Step 6

   Set the pan on a wire rack to cool completely. Use the parchment paper to lift the bars out of the pan to slice. (These bar cookies keep well in an airtight container at room temperature for up to 3 days. For longer storage, wrap them well and store them in the freezer.)