After making multiple batch of chocolate chip cookies, I tweaked the same recipe to make this. I love the flavor of butter pecan and wanted to try them out in cookies.
If you are like me and love Butter Pecan Ice cream then do try this out!
I recently made this for a potluck and was a sure hit!
A single batch makes 12 large cookies.
Ingredients Required:
Butter - 1/2 cup ( 1 stick) room temperature
All purpose flour- 1.5 cups
Baking soda - 1 tsp
Sugar - 1/4 cup
Brown sugar - 1/2 cup
Oil - 2 tblsp
Water - 2 tblsp
Vanilla - 1 tsp
Pecans - 1 cup, roughly chopped
How to make:
Preheat the over to 350.
In a baking sheet , spread the pecans and let them roast for 5 minutes. This would give a more crispier and toasty flavor to the cookies.
In a large mixing bowl, add the butter and sugar.
Using a hand mixer, mix till pale and creamy.
Add the flour and baking soda.
Mix with spatula, till well incorporated.
Add the vanilla, water and oil.
Add the pecans.
Combine and bring together. Consistency should be a soft dough and not crumbly. If dry, sprinkle some water and bring the dough together.
On a cookie sheet, line with parchment paper or silicon mat.
Spoon out tblsp of the dough spaced apart as they would spread.
Gently press the dough down.
Bake for 12 minutes and cool down for 10 minutes.
Notes:
The consistency of the dough is key here. The butter should be at room temperature to achieve this. If the dough is dry, sprinkle some water to make it soft.
Do not knead the dough as gluten would be formed. Just combine and bring together with a mild mix.
Add more pecans if desired, but this is plenty by itself!
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