Pecan White Chocolate Chip Cookies Recipes

WHITE CHOCOLATE CHIP PECAN COOKIES

Steps:

• Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
• Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

WHITE CHOCOLATE CRAN-PECAN COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.

PECAN WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
• Stir in oatmeal.
• Sift flour, baking powder, baking soda into the mix. Stir together until combined.
• Add in pecans and white chocolate chips.
• Bake at 375°F for 10-12 minutes or until done to your liking.
• *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

PECAN CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds.
• In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
• Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
• Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
• Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

PECAN DOUBLE-CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.

CHOCOLATE CHIP PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.

GIANT WHITE-CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
• In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
• Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
• Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

PUMPKIN PECAN WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.