Warm, buttery, tender cookies, loaded with chopped pecans and a hint of vanilla. Enough said.
Of course, when you come up with baking recipes, you have to taste the dough at every stage of recipe creation. After all that tasting, I think I’ve eaten a good full batch of cookies by myself. My job is fun!
Makes: 12-15 cookies
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
2 salted sticks butter, softened (or use unsalted and add 1/2 teaspoon salt to dough)
½ cup light brown sugar
2 cups all-purpose flour
2 teaspoons real vanilla extract
½ cup chopped pecans
Preheat oven to 325 degrees.
In the bowl of a mixer, combine butter and brown sugar. Stop mixer, scrape down the sides of the bowl, and turn to medium speed until combined.
Turn mixer to low speed and slowly add flour, periodically scraping down the sides of the bowl, until combined. Add vanilla extract and chopped pecans. Turn mixer to medium speed until well-combined. Do not overmix to prevent tough cookies!
On a greased baking sheet, roll 1 inch balls of dough. Place each ball about an inch apart.
Bake for 15-20 minutes, until cookies are just starting to turn brown around the edges and are firm to the touch.
Let cool completely before storing in a covered container for up to 5 days.
The Steps with Video