Crispy Pecan Cookies

Crispy Pecan Cookies

Growing up in the South I found myself on the floor at my aunt or grandmother’s house cracking, shelling and eating pecan nuts from a neighbor’s home.  Pecans were a delicious snack in my family.  My mother loved nuts of all kinds and I grew up with the same appreciation.  It’s no wonder when I came across a pecan cookie recipe, the six-year-old inside of me leaped for joy.

This cookie combines several different textures and is one that can be stored raw or baked.  Looking for a sweet treat in the middle of the night this is a perfect one.  Need a Sunday brunch idea?  Add these delicious cookies to a spread of fruit, your favorite hot meat, and some eggs.  I assure you this will be a crowd pleaser.

Now, growing up in the South, while I loved a good shelled pecan I was very picky about what they were served in outside of its natural state.  I know some people love pecan pie.  It was never really my thing.  I’m more of an apple pie kind of girl.  But then again, I’ll take a delicious vanilla cake over a pie any day of the week.

Crispy Pecan Cookies

Crispy Pecan Cookies

This delicious pecan crispy cookie is a great treat any time of year.

Prep Time 2 hours 15 minutes
Cook Time 9 minutes
Total Time 2 hours 24 minutes

Ingredients

  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 whole eggs
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 1/2 1/2 tsp baking soda
  • 2 cup quick cooking oats
  • 1 1/2 cup crispy rice cereal
  • 1 cup finely chopped (and) toasted pecans

Instructions

  1. In a large bowl add the softened butter, graulated sugar and brown sugar.
  2. Cream butter and sugars until fluffy (3-5 min) depending on mixer speed.
  3. Add eggs and vanilla; beat until smooth
  4. Combine dry ingredients (flour, baking soda and baking powder).
  5. Slowly add dry ingredients until incorporated
  6. Stir in oats, cereal and pecans.
  7. Shape dough into 3-4 separate logs.
  8. Wrap in plastic wrap and chill for 2 hours.
  9. Preheat oven to 325 degrees
  10. Cut dough into 1/4 inch slices and place 2 inches apart on a greased (or parchment lined) baking sheet.
  11. Bake 8-10 min or until bottoms are lightly browned.
  12. Transfer cookies to a wire rack to cool.

Notes

  1. Unbaked logs can be frozen up to 2 months. Double wrap dough in plastic wrap, then aluminum foil and placed into a Ziploc freezer bag.
  2. Store baked cookies in a cookie tin


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