Flour makes up the majority of this recipe and can drastically change these cookies. Too much and your cookies will be dry, too little and the brown butter pecan cookies will spread too much and could be greasy. I typically weigh my flour, 130 grams per cup. Weighing is by far the most accurate way to measure flour. If you don’t have a food scale, use the spoon and level method. We have a detailed post on how to measure flour. Follow one of these two methods to guarantee you have the best butter pecan cookies.