For the Granola

1. Preheat oven to 350 F (180 C).
2. Mix the oats, pecans, sesame seeds, maple syrup and cinnamon together.
3. Bake for 10-13 minutes. Set aside to cool. 

For the Miso Toffee

1. Line a small tray or baking sheet with parchment paper or a silicone mat.
2. In a heavy-bottomed saucepan, add butter, sugar, and corn syrup. Stir constantly over medium heat until melted and combined. Once melted, stop stirring and let it cook, gently swirling the pan occasionally.
3. Use a candy thermometer and cook until it reaches 300°F / 150°C (hard crack stage). The mixture should be a deep golden amber color and smell nutty.
4. Remove from heat and immediately whisk in miso paste and vanilla extract until smooth. Be careful — it’ll bubble a lot.
5. Quickly pour the toffee onto the prepared pan. Tilt the pan to spread it a bit. Cool completely (about 20–30 minutes), then crack into shards.

For the Cookies

1. Brown butter: Add the cubed butter to a saucepan over medium heat and cook, stirring frequently until you see brown specks and starts to smell nutty. Immediately transfer the butter to a heat proof mixing bowl and allow it to cool.
2. Blend: To a food processor, blend 1/2 cup (108 g) of the granola, all purpose flour, baking soda and salt. Set aside.
3. Make the dough: Once the butter has cooled, whisk in the sugars. Add in the egg and vanilla and stir to combine. Add the blended granola mixture and mix until just combined. Fold in the miso toffee and remaining granola until evenly mixed.
4. Portion & chill: Using a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cover and refrigerate for at least 2 hours, or up to 48 hours.
5. Bake: When ready, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches apart. Bake for 15-18 minutes.
6. Cool: Once out of the oven, tap the baking tray on the counter to create ripple effects. Allow the cookies to rest on the baking tray for 5 minutes before transferring to a wire rack. 
7. Serve & store: Serve once cooled or store in an airtight container for up to 1 week.