Pecan Crunch Cookiespotato Chip Cookies Grandma Mcarol Recipes

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

RENEE'S PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
• Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
• Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together; add remaining ingredients.
• Make walnut sized balls with the dough.
• Flatten ball with a glass bottom dipped in sugar.
• Bake for approximately 15 minutes, or until golden.
• Remove and cool on rack.

PECAN CRUNCH COOKIES

Steps:

• In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
• Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
• Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
• Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.

POTATO CHIP AND PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

PECAN CRUNCH COOKIES/POTATO CHIP COOKIES (GRANDMA M/CAROL)

Steps:

• Cream together butter, sugar, vanilla. Add crushed potato chips and nuts. Stir in flour. Form into small balls, place on greased cookie sheet. Press balls with bottom of tumbler tipped in sugar. Bake 350 degrees 16 - 18 minutes until light browned.