How To make Toasty Pecan Drop Cookies
8 oz German's sweet chocolate
1 tb Butter
2 Egg
3/4 c Sugar
1/4 c Flour; sifted
1/4 ts Baking powder
1/4 ts Cinnamon
1/8 ts Salt
1/2 ts Vanilla
3/4 c Pecans; finely chopped
Melt chocolate and butter over hot water, cool. Beat eggs until foamy, add sugar, 2 T. at a time. Beta until thickened, blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 350~F until cookies feel "set" when lightly touched, about 8-10 min. Cool slightly on sheet. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. -----
How To make Toasty Pecan Drop Cookies's Videos
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
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Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Butter Pecan Cookies
These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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Let’s Bake-Browned Butter Bourbon Pecan Chocolate Chunk Cookies
A decadent chocolate chip cookie! This is not your ordinary chocolate chip cookie-although let’s be real-any homemade chocolate chip cookie is delicious but if you just want to up your cookie game-give this recipe a try! I promise you will not be disappointed!
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How to Make the Best Browned Butter Pecan Chocolate Chip Cookies (Recipe Included)
One of my favorite cookie recipes!
Ingredients (Makes 12 Medium Sized Cookies)
2 Sticks of browned butter or regular room temperature butter
1/2 cup white sugar
1 cup packed brown sugar
• Brown sugar recipe: 1 cup of white sugar + 1 teaspoon of molasses – mix well. Tip – add to small sandwich bag and smoosh to mix
2 large eggs (room temperature)
2 teaspoons vanilla extract (Try Molina Mexican Blend – AMAZING!)
1 teaspoon baking soda
1 teaspoon salt
2 ¼ cups all-purpose flour
1 cup of chopped chocolate almond bark
1 cup of milk chocolate chips
1 cup chopped pecans Tip: Roast on stove top for extra boost!
Step 1
Preheat oven to 375 degrees F
If browning butter, use a saucepan and add sticks on low/med heat. Make sure to stir constantly to avoid burning. Remove from stove to cool
Step 2
Combine dry ingredients into a mixing bowl: Flour, salt and baking soda
Using either a stand mixer or hand mixer, mix butter until creamy, then gradually add white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla.
Add dry mixture one 1 cup at a time mixing in-between to make sure all ingredients are incorporated
Fold in chocolate chips and pecans
Place scoop of dough onto a non-stick sheet pan Tip: using wax paper will prevent sticking!
Step 3
Bake for 11-14 minutes depending on your oven temperature.
Cookies should have a dull shine on top with golden brown edges. They may look undercooked but trust me, they are done and will be chewy and AMAZING!!
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Pecan Oatmeal Cookies Recipe
I do like this very crisp cookie. It is something that you can take anywhere. If you are so inclined you can add (gasp) raisins. I am not. But the choice is yours.
These are super simple to make. and bake pretty quickly.
PECAN OATMEAL COOKIES
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup butter, softened
2 cups raw sugar
2 eggs, at room temperature
2 teaspoons vanilla
1/8 teaspoon sea salt
3 cups old-fashioned oatmeal
1 1/2 cups pecans
Preheat oven to 350°. Line a cookie sheet with a silicon sheet or parchment paper, set aside.
Combine, flour, baking powder, and cinnamon. Set aside.
Combine butter and sugar. Mix well.
Add eggs. Mix well
Add vanilla and salt. Mix.
Add flour mixture. Mix until just combined.
Add oatmeal, Mix until just combined.
Add pecans. Mix until just combined.
Drop by the tablespoonful on prepared cookies sheets. Pressingly lightly to flatten a little.
Bake for 10 - 14 minutes.
Cool on wire racks.
Recipe Oatmeal-Pecan Lace Cookies
Recipe - Oatmeal-Pecan Lace Cookies
INGREDIENTS:
-cooking spray
●1 1/4 cups rolled oats
●1/2 cup dark brown sugar , packed
●1 teaspoon baking powder
●1/2 cup chopped pecans , finely chopped
●1/8 teaspoon table salt
●1/3 cup unsalted butter , melted
●1 large egg , beaten
●1/2 teaspoon vanilla extract