These incredibly nutty, toasty, and wholly spectacular cookies have crispy edges, chewy middles, and loads of flavor from vanilla bean brown butter, toasted pecans, and salt. Feel free to swap the cherries for dried cranberries, the pecans for walnuts, or both. For fresh-baked cookies on the fly, cover and chill the dough for up to 1 week, let the dough soften at room temperature for an hour, then scoop and bake. Cookies from dough that has been chilled bake up extra thick and chewy, while freshly made dough results in thinner cookies with crispier edges. Note: Try Calleris chestnut flour, which is darker and has an assertive, smoky flavor; if the cookies seem to spread too much during baking, add 2 tablespoons gluten-free oat flour to the batter and/or chill the batter until firmer, at least 30 minutes or up to 1 week, before baking. If you use light-colored chestnut flour, such as from Ladd Hill Orchards, increase the chestnut flour to 1 cup. Cooled cookies can be stored in an airtight container for up to 3 days.