butter pecan cookies


 

INGREDIENTS:
1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup brown sugar, packed
1/4 cup sugar 
1 tablespoon vanilla 
1 1/2 cups old-fashioned whole oatmeal (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon bicarbonate of soda 
pinch salt, optional and to taste
1 heaping cup bittersweet chocolate chips
1/2 cup raisins or nuts, optional and to taste
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the edges of the bowl, and add the oats, flour, cinnamon, bicarbonate of soda , optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the edges of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a couple of chocolate chips on top of every mound of dough by taking chips from the underside and adding them on top.
Place mounds on an outsized plate or tray, cover with plasticwrap, and refrigerate for a minimum of 2 hours, up to five days. don’t bake with unchilled dough because cookies will bake thinner, flatter, and be more susceptible to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced a minimum of 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, albeit slightly undercooked, pale, and glossy within the center; don’t overbake. Cookies arrange as they cool. Allow cookies to chill on baking sheet for about 10 minutes before serving. I allow them to cool on the baking sheet and do not use a rack.
Cookies will keep airtight at temperature for up to 1 week or within the freezer for up to six months. Alternatively, unbaked cookie dough are often stored in an airtight container within the refrigerator for up to five days, or within the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked within the future when desired.
recipe source : https://www.recipeoftoday.com/


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