CHEWY MAPLE PECAN COOKIES
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
- Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
- Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
- Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.
CHEWY PECAN COOKIES
Oatmeal cookies were always my son's favorite when he was small. I wanted to send him some recently, but I couldn't find the recipe. So, I got out the ingredients and made my own. My family thought they were the best I've ever made! The pecans add a real Southern touch. -Janice Jackson, Haleyville, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5-6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 199 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
CHEWY OATMEAL, RAISIN, PECAN COOKIES
This is by far one of the best oatmeal cookie recipes that I have ever made! The cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).
Provided by AZFoodie
Categories Drop Cookies
Time 22m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
Nutrition Facts : Calories 171.6, Fat 8.1, SaturatedFat 3.6, Cholesterol 25.3, Sodium 67.3, Carbohydrate 23.3, Fiber 1.5, Sugar 12.5, Protein 2.7
CHEWY COCONUT-PECAN COOKIES RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the flour, salt, and baking soda. Set aside. In another mixing bowl and using a hand mixer, beat together the butter and both sugars until creamy. Beat in the egg and vanilla until fluffy. Add the flour mixture to the creamed mixture and stir until well combined. Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set. They will look a bit undercooked and won't be brown. (If you bake them until they begin to brown, the cookies will turn out crispy instead of chewy.) Let stand on baking sheet for 1 minute, then carefully transfer cookies with a flat metal spatula to a wire rack to cool. Note: These cookies spread out to almost flat when they bake, that's the way they should be because they don't have any baking powder in them. *Most flaked coconut has long strands that I didn't want in the cookies so I pulsed it in the food processor using the steel blade until desired size.
HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES
This is a healthy low-calorie version of my original recipe. This recipe uses lower calorie ingredients such as Splenda Sweetener, Splenda Brown Sugar, and wheat flower. These cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).
Provided by AZFoodie
Categories Drop Cookies
Time 27m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 66, Carbohydrate 18.7, Fiber 1.5, Sugar 6.5, Protein 2.5
CHEWY PECAN SQUARES
Deliciously chewy squares, similar to brownies minus the chocolate!
Provided by DebAC
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
- Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 25.2 g, Cholesterol 31 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 153.2 mg, Sugar 18.6 g
CHEWY PECAN COOKIES
Steps:
- Preheat oven to 300 degrees. Melt butter and sugar together in the top of a double boiler; remove from heat. Add eggs and vanilla. In a bowl, combine flour, baking powder, and salt. Add to egg mixture; mix well. Stir in nuts. Drop spoonfuls onto greased cookie sheet and bake for 15 to 20 minutes.
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