Best Pecan Classic Cookies Recipes

PECAN CLASSIC COOKIES

Pecan Classic Cookies image

These are oatmeal cookies with pecans, that have an extra bonus of a brown sugar/pecan mixture placed right in the middle of each cookie. Cooking time depends on the number of cookie sheets you can fit in your oven, so that may vary! I guessed 2 cookie sheets in the oven at a time times 2!

Provided by breezermom

Categories Dessert

Time 40m

Yield 5 1/2 dozen

Number Of Ingredients 13

Ingredients

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups regular oats, uncooked
1 cup pecans, chopped
1 cup pecans, chopped
1/2 cup brown sugar, firmly packed
1/4 cup sour cream

Steps:

Cream shortening; 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 creamed mixture mixing well.
Stir in oats and pecans.
Shape dough into 1 inch balls; place on ungreased cookie sheets. Press thumb into each ball of dough, leaving an indentation. Fill each indentation with about 1/2 tsp topping.
Bake at 350 degrees for 8 to 10 minutes. Let cool on wire racks.

Nutrition Facts : Calories 1292.1, Fat 73.8, SaturatedFat 14.3, Cholesterol 73.1, Sodium 702, Carbohydrate 145.9, Fiber 10.7, Sugar 77.9, Protein 19.3

PECAN CLASSIC COOKIES

Pecan Classic Cookies image

I made this recipe from my friend Lynette (breezermon) last year and it's become a family favorite since then. I included them in my Christmas baking last year and simply everyone loved them. Very crunchy, munchy, and good. They are delicious, the nuts are crunchy yet the cookie around the nuts remained soft except on the very edges. I'm thinking that a touch of cinnamon wouldn't go amiss added to the dough but they certainly don't need any additions. Thanks Breezer for another marvelous cookie.

Provided by Annacia * @Annacia

Categories Cookies

Number Of Ingredients 15

Ingredients

COOKIES
1 cup(s) butter flavor shortening
3/4 cup(s) sugar or splenda
3/4 cup(s) brown sugar, firmly packed or half that amount of splenda brown
2 - eggs
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) salt
2 cup(s) regular oats, uncooked
1 cup(s) pecans, chopped
TOPPING
1 cup(s) pecans, chopped
1/2 cup(s) brown sugar, firmly packed or 1/4 cup splenda brown
1/4 cup(s) sour cream

Steps:

Cream shortening; 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 creamed mixture mixing well. Stir in oats and pecans.
Shape dough into 1 inch balls; place on ungreased cookie sheets. Press thumb into each ball of dough, leaving an indentation. Fill each indentation with about 1/2 tsp topping.
Bake at 350 degrees for 8 to 10 minutes. Let cool on wire racks.

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