Toasted Pecan Chocolate Chip Cookies Recipes

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
• Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

TOASTED PECAN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper if desired. NOTE: lining sheets is not necessary but some people do like parchment paper and it is nice for quicker clean up.
• 2. Combine flour, salt and baking soda; set aside.
• 3. In large mixing bowl; cream together butter, sugar, brown sugar and vanilla. Add eggs one at a time, mixing well after each addition.
• 4. Slowly add flour adding about 1/4 of a cup at a time; mix well.
• 5. Stir in chocolate chips and cooled toasted pecans. NOTE: If adding pretzel pieces, add now.
• 6. Using a cookie scoop; drop cookies onto cookie sheets about 2-inches apart.
• 7. Bake 10 to 12 minutes or until edges of cookies begin to lightly brown.
• 8. Removed from oven; cool on cookie sheets 2 minutes and then remove to wire rack to completely cool.
• 9. NOTE: Toast pecan halves in over at 375 for 10 minutes. Remove and cool; chopp.

BUTTER PECAN COOKIES

Steps:

• In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs, vanilla extract and mix until smooth.
• Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
• Mix in pecans and toffee bits until evenly distributed.
• Chill dough for 30-45 minutes to make it easier to handle.
• Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
• Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don't usually do it but my Mom does it.
• Place them on a cookie tray, lined with parchment paper.
• Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be "poofy" in the center and deflate as they cool. If they don't deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

COPY CAT MRS. FIELDS CHOCOLATE CHIP COOKIE WITH TOASTED PECANS

Steps:

• * Preheat oven to 300°F.
• In a medium bowl mix the flour, baking soda, and salt together.
• In a large bowl cream the butter and sugar together with a mixer set at medium speed. Beat in the eggs and vanilla until just mixed together.
• Add the flour mixture, chocolate chips , and pecans . Mix in at low speed until just mixed together.
• Drop the dough by rounded tablespoons 2 inch apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes depending on your oven.
• Bake until the cookie is golden.
• Wait 1 minute and transfer the cookies to a wire rack to cool.