pecan cookies (2)

 I considered calling these Pecan Surprise cookies, cause you could add different surprises every time you make them. I might go crazy next time and do white chocolate chips. They’d be great with the pecans.

       Here’s a brand new one bowl, mix, scoop ‘em on the cookie sheets and bake delicious cookie for you!  You can customize them any way you want.  Don’t you just love that?  The recipe makes a lot, so I’m NOT counting them for you.  Sorry.  Bob guesstimates 75 cookies.  I’m still not gonna count.



2 sticks salted butter

1 cup Canola oil
1 cup sugar
1 cup confectioner’s sugar (sifted)
2 large eggs

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
½ tsp salt

4 cups AP flour

1 ¾  cups pecans (chopped)

1 ½ cups chopped (or whole chocolate chips (I used semi-sweet)

1 cup Heath bits

Preheat oven to 335 ° F.  (You want a relatively low baking temp so they don’t spread).
In mixer bowl, beat softened butter for 30 seconds.  Add Canola oil, and both sugars.  Beat til smooth.

Add eggs and beat until combined.  Add vanilla, baking soda, cream of tartar and salt.  Beat until combined.

Add flour and beat until just combined.

Stir in chopped pecans, chopped chocolate chips, and Heath bits.  For the last sheet, I mixed in some coconut.  Holy cow!  Outstanding.

Using a large cookie scoop, place dough balls approximately 2” apart on ungreased cookie sheet or stoneware sheet.  Bake for 14  – 17 minutes.

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By Tika for CHEW WANNA EAT? © 2017



Shortbread cookies with chocolate

   I created this no rolling, no shaping cookie that is perfect with coffee or tea.  This recipe is a mix between shortbread and the Pecan Sandies we ate as kids.  I was very pleased with the results first time out! The flavor isn’t overly sweet, and the texture is delicate without being too crunchy or too soft.   NO EGGS and only ½ cup sugar.  Love them!  How fast are they to make?  If I told you the first sheet of cookies will be baking in less than ten minutes, would you believe me?  Believe me.


INGREDIENTS:       YIELD – 40 COOKIES if using 1 ½” scoop.  18 COOKIES if using the 2” scoop.

2 sticks + 1 TBSP salted butter, softened

¼ cup rounded granulated sugar

¼ cup packed light brown sugar

1 tsp vanilla

¼ tsp salt

½ tsp almond extract

1 ¾ cup AP flour

1 cup pecans, chopped finely

OPTIONAL:  A pecan half on top of each cookie, semi-sweet chocolate chips, caramel bits.  I make one tray with just pecans, the remainder of dough I’ll put chocolate chips in half and caramel bits in the other half.  Guess what I put on some of them?  Remember the candied baked and stove-top pecans I published in early December?  Yum! What a great idea!  Another fun and delicious option is to drizzle with a bit of chocolate.


  1. Beat butter on medium/low speed for 2 minutes.  While the mixer is working, preheat the oven to 350°F with rack in middle.
  2. Add sugars, vanilla, almond extract, and salt. Beat until combined. Add the flour and chopped pecans, mixing until incorporated and you end up with a soft dough.
  3. I drop mounds of dough using a 1 ½” cookie scoop and place them 1 ½” – 2” apart on a stone baking sheet. If you don’t have one, use a silicone baking sheet or parchment on a cookie sheet.  Flatten balls with fingers to approximately 1/2” thick.  If using caramel chips, slightly press them on the cookie tops.  Add pecan half. (If using a 2” scoop, they’ll take 18  – 20 minutes to bake).
  4. Bake until edges are just beginning to change color. You don’t want a brown cookie.  12 – 15 minutes.  Let the cookies cool on the sheets for a few minutes, and then transfer to a wire rack.

NOTE:  If using caramel bits, push approximately 5 chips into the top of each cookie before baking.  They seem to have a tendency to change texture too much if they touch the baking sheet.

This is a delicate flavored cookie.  Know that adding chocolate or caramel chips will dramatically change the flavor. . . but if ya just gotta have them, ya just gotta have them.

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By Tika for CHEW WANNA EAT? © 2016

Shortbread cookies

Shortbread cookies with chocolate